Morel mushrooms are BY FAR my favorite mushroom! I’m lucky to live in Michigan where they grow/bloom in April and May. Dave and I have been foraging them for years with limited luck but I learn more every year about how and where they grow. Some years we find them and some years we don’t! There are different kinds of morels. This year we found quite a few spikes which make a nice broth that I put in sauces and such. There are blacks, greys and my favorites the yellow morel also known as the blonde. This recipe features the blondes. They have a very firm stem and are perfect for frying which is my favorite way to eat them! DELISH!!! And So easy to make!
- Freshly foraged Morels*-
- Wondra flour*
- safflower oil 1/4 cup
- butter 4 TBSP
- S & P
- Chives (optional)
Heat oil and butter over medium high heat in a saute’ pan. Slice CLEAN morels in half, toss in flour, patting off excess and place morels in a single layer in the pan. Fry for 3 minutes on one side until mushrooms start to turn golden brown. Flip over and cook for another 2 minutes. Drain on paper towel and sprinkle lightly with Salt and pepper. ENJOY!!
DELISH TIP 1: Morels have a lot of little nooks and crannies and can hold a lot of dirt and little critters. I like to soak them in A LOT of cold water in my sink with a 1/2 cup of salt for about 30 minutes. Then I drain the morels and dry them gently on paper towel for about 10 minutes.
DELISH TIP 2: Wondra flour is amazing and is an extra fine flour that I use for coating fish and making gravies as well. If you don’t have any just use all-purpose four and pat the excess off.