These mushrooms are a treasure of the woods hunted by many in the early spring here in Missouri. Simple and quick to fry and enjoy. Finding these can be very hard to find in the woods but well worth the work once you get a mess of them to eat.

Jonna
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.

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  • Place flour in a shallow bowl.

  • Heat vegetable shortening in a large skillet until very hot.

  • Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.

  • Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

Editor's Note:

The nutrition data for this recipe includes the full amount of the flour. The actual amount of the flour consumed will vary. We have determined the nutritional value of shortening for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of shortening used.

Nutrition Facts

185 calories; 5.3 g total fat; 0 mg cholesterol; 39 mg sodium. 29.2 g carbohydrates; 5.9 g protein; Full Nutrition

Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/03/2012
Morels are so packed with flavor, they don't need a bunch of help otherwise. This is the way we always fix them, (except slight difference) I deep fry in 350 oil. Some people I know dips them in beaten egg and fine cracker crumbs. I have fried in butter, but I like the results with oil. Could always drizzle a bit of melted butter over them after frying, if desired. The most I've ever found is enough to fill a grocery sack. If you've found some I'm jealous. Read More
(39)

Most helpful critical review

Rating: 3 stars
06/18/2018
Good recipe but i prefer mine coated with saltines instead of flour! Good all the same though! Recommend! Read More
(1)
18 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/03/2012
Morels are so packed with flavor, they don't need a bunch of help otherwise. This is the way we always fix them, (except slight difference) I deep fry in 350 oil. Some people I know dips them in beaten egg and fine cracker crumbs. I have fried in butter, but I like the results with oil. Could always drizzle a bit of melted butter over them after frying, if desired. The most I've ever found is enough to fill a grocery sack. If you've found some I'm jealous. Read More
(39)
Rating: 5 stars
04/03/2012
Morels are so packed with flavor, they don't need a bunch of help otherwise. This is the way we always fix them, (except slight difference) I deep fry in 350 oil. Some people I know dips them in beaten egg and fine cracker crumbs. I have fried in butter, but I like the results with oil. Could always drizzle a bit of melted butter over them after frying, if desired. The most I've ever found is enough to fill a grocery sack. If you've found some I'm jealous. Read More
(39)
Rating: 5 stars
06/10/2012
We dip ours in egg first then flour but just dipping in flour is good too. It's hard to do it wrong! This recipe is sure making me want some! Read More
(16)
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Rating: 5 stars
10/27/2014
I use full fat butter. I find that it tastes even better than shortening. Read More
(9)
Rating: 5 stars
04/25/2016
Being a cajun its hard to eat other regions food. When I came here I wa's dissapointed in most food and just ate at home. I had some friends over and they brought these. It was the best thing I ate around here. I fix them a bit different. Flour is the best I agree. I use butter to fry in. Butter is always better in a skillet. Also I use Tony chacheres creole seasoning. If you haven't had it get it. It much better than season salt with more flavor less salt. Read More
(6)
Rating: 5 stars
06/28/2013
Can't go wrong using this method. Read More
(6)
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Rating: 5 stars
05/27/2015
Perfect recipe for cleaning and frying fresh morels! Do not fry in butter unless you're willing to change the butter after every panful. Hot oil & fast frying to retain moisture! Read More
(3)
Rating: 4 stars
05/10/2015
This is how I have made them in the past and I should have stuck to this recipe. I thought I'd be smart and do half flour half cornmeal for a change. I should have stuck to all flour. Lesson learned! Until next Spring... Read More
(2)
Rating: 5 stars
12/14/2019
I personally think they taste like a gourmet chicken nugget! Easy and absolutely delicious Read More
(1)
Rating: 4 stars
03/23/2018
Good base recipe! I usually soak them longer - overnight - and prefer to fry in butter or butter flavored shortening in a cast iron skillet then salt liberally! Read More
(1)
Rating: 3 stars
06/18/2018
Good recipe but i prefer mine coated with saltines instead of flour! Good all the same though! Recommend! Read More
(1)