We hunt these every spring and, cooked this way, you can taste the mushroom and they stay crispy. These are the prime rib of mushrooms! You will love these so much you won't be able to stop eating them.

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Recipe Summary

prep:
15 mins
cook:
4 mins
additional:
30 mins
total:
49 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

Instructions Checklist
  • Place morels in a large bowl of warm salted water and leave to soak, about 30 minutes. Drain.

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  • Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag to make breading mix.

  • Whisk milk and egg together in a small bowl.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Dip mushrooms, a few at a time, into milk mixture. Toss in breading mix until coated; shake off excess.

  • Fry breaded morels in the hot oil, working in batches, until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

Cook's Notes:

I make up to 10 batches of the breading mix and freeze in a gallon-size resealable plastic bag.

Cut morels in half lengthwise if they are big, but leave whole if they are small.

If you have a Batter Pro(TM) bowl for breading, that's what I use.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil 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 specific type of oil used.

Nutrition Facts

296 calories; protein 9.7g; carbohydrates 32.6g; fat 14.6g; cholesterol 53.8mg; sodium 59.8mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2020
I grew up hunting for and eating morels. Such a delicacy! I have never cooked them this way but it sounds delish. Always just rinsed, patted dry and rolled in flour that salt and pepper had been added to and then pan fried in butter. If you are lucky enough to find a lot of morels and don't want to cook them all they are so easy to dry. Simply string them, and allow them to dry out in a cool dark place and them put them in a mason jar or baggie to keep the moisture out. When you are in the mood for them, simply re-hydrate them in water and use as usual. My Grandfather used to do this and send them to me. Happy memories. Read More
(2)

Most helpful critical review

Rating: 3 stars
03/15/2020
never leave mushrooms whole - bugs and slugs can be in them! Read More
(1)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/15/2020
I grew up hunting for and eating morels. Such a delicacy! I have never cooked them this way but it sounds delish. Always just rinsed, patted dry and rolled in flour that salt and pepper had been added to and then pan fried in butter. If you are lucky enough to find a lot of morels and don't want to cook them all they are so easy to dry. Simply string them, and allow them to dry out in a cool dark place and them put them in a mason jar or baggie to keep the moisture out. When you are in the mood for them, simply re-hydrate them in water and use as usual. My Grandfather used to do this and send them to me. Happy memories. Read More
(2)
Rating: 5 stars
03/11/2016
Morels are fantastic, I have to cut this recipe down though, I am never fortunate to find 20 morels at once! Read More
(1)
Rating: 3 stars
03/15/2020
never leave mushrooms whole - bugs and slugs can be in them! Read More
(1)
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