Last weekend my boys tromped around out in the woods looking for mushrooms. We knew people were finding morels and they were hoping to find some, too.
While they found some poison ivy (Poor James!) they also found 5 big morel mushrooms. We haven’t had any for several years and my husband was especially looking forward to eating them.
I, on the other hand, do not enjoy mushrooms. at. all. There is just something about them. Call it a mental block, but I don’t eat mushrooms.
However, I was more than happy to fry up the mushrooms my boys found. 🙂
April and May are great times to find morel mushrooms. People seem to love them and we have even seen them for sale in stores for $40-$50 per pound.
I figure the five mushrooms my boys found were worth $20-$25.
I always rinse off the mushrooms and then soak them in a bowl of water with a little salt.
You will notice in the picture above that two of the mushrooms’s stems look dark brown. I cut those parts off and didn’t serve them. Be sure to discard any parts of the mushrooms that look unsavory.
When I am ready to cook the mushrooms I rinse them again and dry them on a towel.
Sometimes it helps to cut the mushrooms in half before a final rinsing because there can be a little dirt inside the stem.
I dip the cut mushrooms into an egg and milk mixture first. Then, I dip them into a flour, salt, and pepper mixture.
Note: You can easily make these gluten-free by using the gluten-free flour of your choice. They can be dairy-free by using your favorite dairy-free milk. I have never figured out how to make them egg-free, though.
The mushrooms then go into a hot skillet that has some oil heating in it.
When the mushrooms are golden brown on one side I turn them over and cook them until they are golden brown on the other side.
When the mushrooms are done I put them on a paper towel lined plate and they are ready to serve.
My husband and James were the only two to eat the fried mushrooms, but they loved them.
- Morel Mushrooms
- Water
- Salt
- 1 Egg
- 2 Tbsp. Milk
- 1 Cup Flour
- ½ tsp. Salt
- ⅛ tsp. Pepper
- Olive Oil
- Rinse the mushrooms to remove any dirt.
- Fill a bowl with water and add a little salt.
- Place the mushrooms in the bowl and soak in the refrigerator overnight.
- Drain the water and rinse the mushrooms with fresh water.
- Allow the mushrooms to dry on a towel.
- Cut the mushrooms in half lengthwise, or into smaller pieces if desired.
- Combine the egg and milk in a bowl using a whisk or a fork.
- Dip the mushrooms into the egg mixture and coat thoroughly.
- In another bowl, combine the flour, salt, and pepper.
- Place the egg coated mushrooms into the bowl of flour and coat thoroughly.
- In a skillet, cover the bottom of the pan with olive oil and heat over medium high heat.
- Once the oil is hot, place the mushrooms in the skillet.
- Cook the mushrooms until they are golden brown on the bottom.
- Flip the mushrooms over.
- Cook on the other side until golden brown.
- Remove mushrooms and place on a paper towel lined plate.
- Serve and enjoy.
Do you like to go mushroom hunting? Did you find any this year?
