Rating: 4.5 stars 4.6
19 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
Advertisement

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.

    Advertisement
  • 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; protein 5.9g; carbohydrates 29.2g; fat 5.3g; sodium 39.4mg. Full Nutrition
Advertisement