This post was originally published on May 12, 2014. It was updated on April 18, 2020.
Our family loves to hunt for mushrooms in the spring. It is a great chance to enjoy nature and get some fresh air. We are blessed to have woods surrounding our home, and we have a little spot that has provided us with quite a few mushrooms over the years.
This past weekend, we found quite a few mushrooms that I fried using gluten-free flour and almond milk, so that my son who has food allergies could enjoy them, too.
My youngest two kids, pictured above, don’t like to each fried mushrooms, but they do like to find them.
However, my husband and oldest two sons love to eat fried mushrooms. 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 am always more than happy to fry up the mushrooms we find.
April and May are great times to find morel mushrooms where I live. People in our area have been finding them for the past week or two.
One thing to remember when picking morels is to not pull the roots out. You need to pinch the mushroom off near the base while still leaving some the root in the ground. This will help ensure that there will be mushrooms the following year.
I always rinse off the mushrooms and then soak them in a bowl of water with a little salt. Sometimes it helps to cut the mushrooms in half before a final rinsing because there can still be a little dirt inside the stem.
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 or paper towels.
I dip the cut mushrooms into an egg and milk mixture first. Then, I dip them into a flour, salt, and pepper mixture.
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. You can also add a little salt to them when they are done.
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.
Here’s a printable recipe. Please note that while I have given measurements, I often just eyeball it. 🙂
Fried Morel Mushrooms
- Morel Mushrooms
- 1 Egg
- 2 Tbsp. Milk
- 1 Cup Flour
- 1/2 tsp. Salt
- 1/8 tsp. Pepper
- Vegetable 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 or paper 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? Have you find any this year?