The woody flavored morel mushroom graces dishes ranging from eggs to meat, but the basic preparation is frying.
To begin, soak morels in cool water with a dash of salt for 15 minutes.
Rinse and repeat two more times. This removes any insects from the honeycombed exterior. Pat dry.
Cut the cleaned mushrooms in half lengthwise. Trim stems as needed.
Dip in a bath of milk or egg and toss with flour to coat.
Melt a half cup to a whole cup of butter in an iron skillet over medium heat. Iron or non-coated metal skillets are best for browning.
Cook for 3 to 4 minutes or until golden brown, stirring occasionally.
Eat them piping hot.
Popular variations on the recipe include substituting crackers for flour or adding Parmesan cheese.
Rick Good spent ten years in the newspaper business, including with The News & Observer (Raleigh, NC) and The Greenville News (Greenville, SC). He co-wrote, with Melinda Coleman, Rutledge to Riley: Governors of South Carolina, 1776–Present (Published by The Greenville News), and is the author of Mind Games Trivia #1 (Amazon). He has recently spent 15 years creating original trivia content through Sounds Good Mobile Entertainment and continues that with his new company, SGME Software. He edits The Smart Reader’s money, real estate, and business coverage.