Mike's Missouri Morels
by Fungi Perfecti
This recipe is for people who don't want the flavor of their morels diluted with steak or sausage, etc.
Slice fresh morels lengthwise and soak overnight in mild salt brine.
Rinse morels and allow to drain on paper towels.
Beat a few eggs in a bowl, depending on how many morels are to be cooked.
Make mix of fine cracker crumbs & flour depending on preferences.
(Note: some corn meal may also be added if desired)
Heat heavy skillet with butter 1/4 inch deep until butter is very hot but not burning.
Dredge morels 1/2 at a time through eggs and then mixture of crumbs & flour.
Dredge morels again through eggs and mixture to achieve a good coating.
Place a few dredged morels in skillet at a time and brown lightly on each side.
Remove from skillet and drain on paper towels.
Repeat until all morels have been fried.
(Note: skillet may need to be cleaned and fresh butter added if several batches of morels are fried.)
Variation for true morel lovers - omit egg and crumb mixture and just saute morels in butter until lightly browned.