Morel Mushrooms--A Spring Delight!

Morel Mushrooms

On a cool spring evening, my husband, Steve, took our dog, Gina, for a walk. I was cooking dinner and it was nearly ready, but Steve and Gina weren’t back yet. I wondered why they were gone so long, but when I saw him, I knew why. He walked in, grinning from ear to ear. I watched as he emptied his deep jacket pockets. Spongy morel mushrooms, large and small, spilled out and covered the countertop.

These earthy mushrooms grow on creek banks and other moist areas. Their growing season is short so if you miss it, you have to wait a whole year. Because Steve hunts for morel mushrooms every spring, he can distinguish between edible and poisonous varieties. Some years he’s come back empty handed and downcast. Other years, like that evening, his mushroom-hunting effort paid off and we were in for a treat!

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Here’s the recipe for morel mushrooms we use.

Pan-Fried Morel Mushrooms 

Morel mushrooms
About ¼ cup flour
2 tablespoons oil

Morels look like sponges.

Fill a large bowl with water. Add mushrooms, stir with your hand and rub gently so the dirt falls to the bottom of the bowl. Lift out morels  and drain in a colander or on a tea towel.

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Don't crowd the pan.

 Cut mushrooms in half. Add oil to a large skillet. Heat on medium until hot but not smoking. 

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Crispy fried morels

Dredge mushrooms in flour. Pat off extra flour. Fry in one layer, turning when brown.  Add more oil if needed. Total cooking time runs about 15 to 30 minutes, depending on size and thickness. 

Drain on paper towels. Sprinkle with salt. Serve hot.

 

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