Morel Hunting season is in full swing in Minnesota and across the Midwest. Given the current situation, more people are taking up this low-key thrilling and deliciously rewarding hobby of mushroom hunting, identifying, and gathering.
Here is a simple and fool-proof recipe for tasty Morel Mushrooms. This recipe calls for about a 1/2 gallon bag's worth of Morel Mushrooms. This will make a nice appetizer for 2-3 people. If making larger quantities, scale ingredients accordingly.
*Always make sure you can properly identify your mushroom species before cooking and eating them. When in doubt, throw them out.
Directions
1. Slice morels in half the long way and soak morels for at least an hour in salt water.
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2. Rinse mushrooms under warm water and place them on a paper towel and wait until they are mostly dry.
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3. Melt a 1/2 stick of butter in medium sized pan on medium high heat.
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4. Combine in a bowl the following ingredients:
1 cup flour
1 tablespoon paprika
1.5 tablespoons black pepper
2 tablespoons Lowry’s seasoned salt
1.5 tablespoons of garlic powder
1 tablespoon onion powder
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5. Add morels to the bowl and make sure all parts of morel are coated evenly
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6. Pan fry on Medium heat until golden brown throughout. Always cook until they are well done. Undercooked mushrooms are not something to mess around with.
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7. Place on plate and let cool.
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8. Eat slowly and enjoy the flavor!
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(Optional) Side Dipping Sauce:
Spicy Sour Cream Dip
Add to bowl and mix:
1 cup sour cream
2 tablespoons cilantro
1/4 of a lemon - squeezed.
4 tablespoons of Sriracha
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