FRIED MORELS RECIPES

DEEP-FRIED MOREL MUSHROOMS RECIPE | ALLRECIPES

Deep-Fried Morel Mushrooms Recipe | Allrecipes image

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.

Provided by Peggianne

Categories Appetizers and Snacks Vegetable Mushrooms

Total Time 49 minutes

Prep Time 15 minutes

Cook Time 4 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

20 large fresh morel mushrooms
½ cup all-purpose flour
½ cup Italian cracker crumbs
1 teaspoon paprika
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or more to taste
¼ teaspoon dried oregano
? teaspoon dried thyme
? teaspoon ground cumin
1?½ cups milk
1 egg
vegetable oil for frying

Steps:

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

Nutrition Facts : Calories 295.9 calories, CarbohydrateContent 32.6 g, CholesterolContent 53.8 mg, FatContent 14.6 g, FiberContent 2.2 g, ProteinContent 9.7 g, SaturatedFatContent 3 g, SodiumContent 59.8 mg, SugarContent 5.5 g

SIMPLE FRIED MORELS OR BREADED MORELS RECIPE

Simple Fried Morels or Breaded Morels Recipe image

One of the most classic, delicious ways to serve morel mushrooms, inspired by the way my grandmother used to make them.

Provided by Alan Bergo

Categories Appetizer Snack

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1.5 cups All Purpose Flour
1 teaspoon fresh ground black pepper
1 Tablespon dried ground ramp leaves (or 2 teaspoons onion powder (optional) )
2 teaspoons fine salt (or grind kosher salt in a spice grinder )
4 large Eggs
2 Tablespoons Half and half, cream or milk
4 oz Fresh Morel Mushrooms (small to medium sized )
3 oz (1/4 cup plus 1 tablespoon) cooking fat*

Steps:

Mix the flour, dried ramp leaves if using, pepper, and salt.
Wash the morels quickly or swish them in cold water to clean, then allow to drain on towels.
Toss the morels in flour, then toss them in egg beaten in a little milk, as for scrambled eggs.
Meanwhile, heat the pan with the cooking fat.
Put the morels back in the flour, tap off the excess gently then put them straight into the frying pan.
Cook until the flour coating is golden brown, if the coating soaks up to much oil and the pan gets dry, put some more oil in. Make sure to thoroughly cook your morels. They should take a good 8-10 minutes for a batch this size.
When the morels are golden brown, remove them from the pan and drain off the fat on paper towels, seasoning with the nicest, flaked salt/kosher salt you can find. Cool for a moment, then eat. Keep the cold beer handy.

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