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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My father discovered Morels when we moved to the mountains when I was a teen. He used to take out hunting with him, a great way for dads to bond with a teen daughter. This the only way he would fix them, swore they were better than steak. Read more . So simple, yet so delicious! We have them with mashed potatoes with the onions over them and a green salad. I think this was the only meatless dinner I ever had while growing up. At least when dad was around. This aso works as an appetizer. Ingredients:
12 large fresh morel mushrooms |
1 beaten egg |
1/2 c. flour |
salt and fresh ground black pepper |
2 cloves garlic, sliced |
2 large onions, sliced |
butter |
Directions:
1. Slice morels lengthwise and soak in cold lightly salted water for 15 min. Rinse and drain well on paper towel.
2. Heat a about 2 T. butter in a skillet over med heat until hot. Add garlic and onion. Cook till onion is turning brown, remove and keep warm while frying mushrooms.
3. Add more butter to skillet as needed.
4. Dip morels in beaten egg, then in flour. Sprinkle with salt and pepper to taste.
5. Place the mushrooms into the hot butter, a few at a time, and cook 2-3 min (turning as necessary) until crisp and golden.
6. Drain on paper towels and keep hot in a low oven while frying the remaining mushrooms.
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