FRIED MOREL MUSHROOMS
We had the best year of mushroom hunting this year in 2011 thanks in part to the great amounts of rain we had this past Spring in Southern Indiana. Here is one of my favorite recipes for Morel mushrooms. Best served when piping hot from the skillet along with some homemade Holly's Horsey Sauce or your own special sauces!
Provided by Holly Grier- Wallace
Categories Other Appetizers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Thoroughly wash and rinse the Morel mushrooms and soak in a cold water and salt bath for at least 1/2 hour prior to cooking (just enough water to cover).
- 2. Whisk egg and milk together in a medium sized bowl and add some salt and pepper, stir well.
- 3. Heat a skillet with around 1/2" of vegetable oil on medium high heat.
- 4. Place approximately 1 cup of flour in a medium sized bowl (depending on how many mushrooms you found, use more or less flour...if its less then I'm sorry about your luck). Lightly salt and pepper the flour and mix together.
- 5. Drain the soaking mushrooms well, then place a few at a time first in the egg mixture, then in the flour mixture and coat well.
- 6. The oil is ready when you drop a bit of mushroom in the pan and it sizzles to the top. Add your coated mushrooms to the pan and cook for around 2-3 minutes each side, until they are a light, crispy brown. Drain on a paper towel and serve with your favorite dipping sauces (see Holly's Horseradish Sauce and Kickin' Ketchup Horsey Sauce recipes below). Enjoy!
- 7. ****Holly's Horsey Sauce***** Add 1/4 cup of mayonnaise and 2 tsp of fresh horseradish to a small bowl and mix well. Recipe can be doubled or tripled, it makes a great dip for everything from roast beef to fried vegetables!
- 8. ****Holly's Kickin' Ketchup Horsey Sauce**** 1/2 Cup Ketchup, 1-2 tbs fresh horseradish (depending on how hot you like it), dash of Worcestershire sauce and a dash of salt & coarse ground pepper then mix well and enjoy!
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Jessica Fox
[email protected]Overall, I thought this recipe was pretty good. The mushrooms were tasty, but I would have liked the batter to be a little crispier.
Khemlal Bist
[email protected]This recipe is a bit too complicated for me. I'm looking for something simpler.
Shah jahan Khan
[email protected]I found that the mushrooms were a little too greasy for my taste. I think I'll try baking them next time.
KEEP IT
[email protected]I'm not sure what I did wrong, but my fried morel mushrooms turned out soggy. I think I might have overcooked them.
BAD BOY GAMEING
[email protected]I made these fried morel mushrooms for my husband's birthday dinner and he loved them. He said they were the best mushrooms he's ever had.
Salahuddin Munna
[email protected]This recipe is a great way to use up leftover morel mushrooms. I had a few leftover from a camping trip and I didn't want them to go to waste. These fried morel mushrooms were the perfect solution.
Hugh McCorquodale
[email protected]I've made this recipe several times now and it's always a hit. The mushrooms are always crispy and flavorful. I love serving them with a side of mashed potatoes and gravy.
Theophilus Goodness
[email protected]These fried morel mushrooms were a delicious and easy appetizer. I made them for a party and they were gone in minutes. Everyone loved them!
Samira Fernandes
[email protected]I was a little hesitant to try this recipe because I'm not a huge fan of mushrooms, but I'm so glad I did. The mushrooms were crispy on the outside and tender on the inside. I loved the dipping sauce, too.
Ashraf Choudhury
[email protected]I've never had morel mushrooms before, but I'm so glad I tried this recipe. They were so flavorful and juicy. I'll definitely be making these again.
Arfan Ali
[email protected]These morel mushrooms were incredible! The batter was light and crispy, and the mushrooms were cooked to perfection. I served them with a side of roasted garlic aioli, and they were a huge hit with my family.