Morel Mushrooms, Fried in a Pan
Pan-fried morel mushrooms are the ultimate choice if you're looking for a delicious way to prepare these fungi. Pan-fried morel mushrooms in butter after being dredged in seasoned flour and cleaned of dirt. Simply put, nothing compares. Disclaimer: before foraging or cooking with morel mushrooms, be sure to familiarize yourself with them. DO NOT eat any mushroom unless you know for sure it is safe to eat.
No idea where to start. In the mushroom kingdom, morels reign supreme. They are extremely difficult to cultivate and instead must be found naturally, where they will grow on specific species of dying trees. Your time to go morel hunting in the spring is limited. If and when you do, however, consider yourself lucky.
Pat and his best friend and hunting partner of twenty years, Craig, have been actively seeking out morels for the past few years. Therefore, I canceled all of my plans and looked up the best way to clean and cook morel mushrooms when Pat brought me home a pound or so that they foraged from a top secret spot.
In a moment, I'll describe how to clean morel mushrooms, but for now, I'll share the conclusion of my Google search: one of the best and most delicious ways to cook them is by pan frying in a skillet of butter. Morels can be quickly and easily prepared by dredging them in flour and seasoning and then cooking them in a pan of hot, bubbling butter. Sign Me Up
As such, if you're thinking about preparing morels in any way, whether fried or sautéed, but haven't done your homework, you should. Although I don't consider myself an expert on mushrooms, I was able to put together this post with the help of the research my husband conducted and the many videos he watched on the subject that I found helpful. You should read this post from beginning to end because it contains important information and advice about finding, preparing, and eating morel mushrooms.
Make these pan-fried morel mushrooms the next time you catch a bag of them. You're going to be happy you did.
Morel Mushroom Facts That You Need to Know:
First of all, if you are not familiar with morels, you should know that there are false morels, which are extremely poisonous and should NOT be eaten cooked, raw, or in any other form. Look for mushrooms that have a cap and stem that are completely joined into one piece and are hollow on the inside.
Fake morel mushrooms that look like morels but contain fibrous material should be avoided. To avoid being duped when shopping for morels, it's important to learn how to identify the real thing. In the same vein, morels are poisonous unless cooked, so avoid eating them raw.
This is the procedure I used to clean my morels:
Furthermore, cleaning is of paramount importance. The mushroom's soft, honeycomb cap is full of tiny crevices, perfect for hiding insects of all sizes. Believe me when I say that cleaning them with water and a paper towel won't do the trick, like it would for white button or cremini mushrooms.
Put some salt (I used fine sea salt) in a big bowl, and then fill it halfway to three-quarters full with warm water, not hot water, depending on how many mushrooms you have. Place the morels in the pot and press down several layers of paper towels to submerge them. In order to remove debris and pests from the morels, you can submerge them in water and let them stay there with the help of the paper towel.
Prepare the mushrooms by soaking them in cold water for two hours up to an entire night in the refrigerator. Every once in a while, I like to give the mushrooms a little stir. You shouldn't be shocked (or grossed out) if you see a few bugs swimming around in your bowl or crawling around on the bottom. Nothing unusual here at all.
Insects are a given when foraging for morels in the wild because they are a part of the natural environment.
Soaked mushrooms are transferred to a bowl lined with paper towels to remove excess moisture.
Prepare the same salt water solution in a fresh bowl. Morels should be added to the water after being carefully halved lengthwise. Repeat adding paper towels on top, pressing down to submerge. Repeat the soaking process for the morel mushroom halves for another hour or two. The dirt and bugs that didn't come out in the first soak will be washed away in this second soak, making it essential.
Most people say you only need to soak once, but your mental health is paramount, so it's recommended that you soak twice.
What You'll Need for Pan-Fried Morels
- morels
- 100% natural, unrefined, all-purpose flour
- Ingredient: garlic salt
- Garlic powder and onion powder
- Sea salt that is specifically formulated for cooking
- cracked black pepper
- paprika
There are only a few ingredients in the dredge blend. All-purpose flour (1.5 cups), fine sea salt (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), and freshly ground black pepper (0.5 tsp) are needed for 1–2 pounds of morels. When I'm dredging, I like to put all the ingredients into a gallon-sized resealable bag because it makes things so much simpler.
Also, if you're looking to spice things up a bit, try one of the seasoning mixes on this list.
Blend the flour and salt together, then add 5 or 6 morels. Close the bag and give it a light shake to coat the mushrooms. Like rolling dice, or by tapping them lightly against the inside of the bag, shake the excess out. Flour the morels, and set them on a rimmed baking sheet; repeat with the remaining mushrooms.
Next, in a stainless steel pan with high sides, melt 1 stick of high-quality butter over medium heat. Work in batches, adding a few morels to the hot butter with the cut side down. To achieve a golden brown color, cook for 6–7 minutes (portion size determining). Pan-fry the morel mushrooms for about 5-6 minutes before turning them over with a fork or small spatula.
It's important to keep an eye on the remaining batches because they may not need as much time to fry.
Place the fried morels on a paper towel-lined plate, and fry the remaining mushrooms in the same manner.
I seasoned them with paprika and beer, and they were delicious. The combination of flavor and addictiveness in these mushrooms is perfect.
In my humble opinion, morel mushrooms cooked in a pan have a flavor and texture reminiscent of crispy, battered, fried chicken skin.
When my eldest child came home from school, she said it smelled like chicken nuggets, not realizing that I had cooked morels. Which brings us to They didn't taste particularly mushroomy to me. Even if you don't like mushrooms, I think you'd like morel mushrooms cooked in a pan.
To the extent that you are able, I highly recommend trying these pan-fried morel mushrooms, should you be so fortunate to come across any. There's no denying how tasty they are, and I'm confident you'll enjoy them just as much as we do.
Enjoy Morel mushroom recipe with pan-frying; report back to me if you do! Take a picture and share it with me on social media, preferably Twitter or Instagram; I'd love to see it!
- 1 pounds "new" morel mushrooms
- water
- salt , A pinch of sea salt was all I needed.
- 1½ cups natural white flour
- 1 (A) a teaspoon's worth sea salt
- 1 a rounded teaspoon powdered garlic
- 1 One-tenth of a cup, or one teaspoon Powdered Onions
- new black peppercorns
- paprika , service to the country
- Place 3/4 of a large bowl with warm (not hot) water and dissolve 1 tablespoon of fine salt (I used sea salt) by stirring.
- The morels should be pressed down into the salt water until they are completely submerged. Cover with three to four sheets of paper towel and press gently until absorbed. The mushrooms will stay submerged if you do this. Put in the fridge for 2-12 hours, preferably overnight. Every once in a while, I like to shake up the mushrooms.
- Harvest mushrooms by lifting them from the water and setting them on a cutting board. Remove any damaged leaves and trim the stems in half.
- Place the mushroom halves in a separate bowl and fill it with the same salt water solution. After an hour or so of soaking, cover with a paper towel and let them sit.
- Drain the mushrooms briefly on a clean dish towel.
- Mix the flour, garlic powder, onion powder, salt, and pepper in a large (gallon size) resealable bag. Seal the bag and toss the mushrooms gently to coat them as you add them (5–6). Remove excess flour and arrange on a baking sheet in a single layer, making sure they don't touch.
- To begin, heat a 10-inch skillet with deep sides and 1 stick of butter over medium heat. Drop some morels into the butter once it's melted, cut side down. Depending on their size, they should be cooked for 6–7 minutes. Carefully flip the mushrooms with a fork or small spatula and continue cooking for another 5-6 minutes. Repeat with the remaining mushrooms, adding more butter as necessary, and set the fried morel on a paper towel-lined plate. Keep a close eye on the remaining batches because they may fry faster.
- Sprinkle paprika on top and serve hot
Serving: 1 serving , Calories: 138 kcal , Carbohydrates: 28 g , Protein: 6 g , Fat: 1 g , Animal Fat: 1 g , Trans Fats: 1 g , MCTs, or Monounsaturated Cholesterol: 1 g , Sodium: 81 mg , Potassium: 348 mg , Fiber: 3 g , Sugar: 1 g , Vitamin A: 1 IU , Vitamin C: 1 mg , Calcium: 38 mg , Iron: 11 mg
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