Fried Morels Recipe - How to Make Fried Morels | Hank Shaw (2024)

FAQs

Fried Morels Recipe - How to Make Fried Morels | Hank Shaw? ›

Heat this to at least 325°F and I prefer 350°F. As the oil is heating, dust the morels in the seasoned flour. When the oil is hot, dip enough morels to fit into your sauté pan -- in one layer without touching each other -- into the egg wash, then into the flour once more. Shake off the excess flour and fry.

Trimming Morels for Cooking

Start by slicing off the tough/dirty end portion of each stem. Then slice the morels in half lengthwise. You'll notice that they're hollow inside. I usually leave them halved, though you're free to quarter them lengthwise, or divide them even more if they're particularly large.

While a soak isn't necessary, it is a good way to clean morels and make sure that there's no dirt or bugs in any of the crevices. The best way to soak morels is to place them in a bowl of lightly salted water for about five minutes. Once the soak is done, be sure to thoroughly pat the morels dry.

For the best results, cook small batches (only in a single layer) in a dry skillet for five minutes, and turn them a few times until they're golden brown and tender. Remove one batch, then replace with the next until you have all the morels tender.

Soak the Morels in the hot salt water for about 4 minutes. Everyone will tell you that you need to soak them overnight, but don't believe them. This step is intended to kill and remove the bugs from the mushrooms. There are no forest bugs that can survive under hot salt water for 4 minutes.

Myth: Don't eat Morels and drink alcohol. -- Truth: Morels do not contain any toxins that interact with alcohol, in our experience. While some toxic events that implicated Morchella spp. ALSO involved alcohol, the majority did not, and the symptoms were the same.

Most people can safely eat properly cooked morels with alcohol without adverse reactions. Nearly all morel poisonings are related to personal sensitivities, or eating raw/undercooked morels.

Buying and cleaning morel mushrooms

Never eat raw or undercooked morels, and avoid eating them when consuming alcohol, as morels contain small amounts of hydrazine toxins. These are destroyed when cooked, but can still cause issues in people with a sensitivity to mushrooms.

Resist the urge to hoard your morels; they are best eaten within four days of picking them. 4. Keep them fresh in a brown bag or a bowl with a damp paper towel over them in the fridge—if you don't use them in five days, they're history.

It is best to cut the morel with a knife an inch or less of the stem.

How long to cook morels for safety? ›

After his own investigation, Parker said he found boiling them between 10 and 30 minutes is the safest way to prepare morel mushrooms.

After a couple minutes, she'll dump the water, refill the container, and add salt. This time she lets them soak for 20 minutes before removing the mushrooms and rinsing them in a colander. Once cleaned, she'll wrap them in paper towels and rotate the mushrooms to ensure drying.

Look at each morel closely, and leave behind any that are soft and mushy. Don't worry about worms, as there will always be worms, but you will thwart them, my friend. If you see a patch of fuzzy white stuff in one of the 'shroomy crevices, don't worry about that either, as it's not mold but the sign of a worm.

Fresh morels will smell slightly funky and "woodsy." If foraging, simply pluck the mushrooms from the ground by pinching at the base of the stem and twisting gently. They should come right out of the earth. Store your morels loose, in the refrigerator, in a container with plenty of ventilation.

Myth 3: Morels Pop

In the mind of most foragers, the pop is a burst of growth where entire 3-inch morels appear overnight. That's simply not the case.

Simply wrap them in paper towel and place them in a bowl in the fridge. They will stay good for at least a couple of days. Just make sure you don't place them in a sealed container… again, these mushrooms have to be allowed to breath if you want them to stay good for more than a few hours.

If you're looking for the best way to cook morel mushrooms, Pan Fried Morel Mushrooms are a must make. Foraged morels are cleaned and dredged in seasoned flour and pan fried in butter until crispy and golden brown. There is nothing better.

Cut, Pinch or Yank…

It is a simple process – a pinch or a cut as close to ground level as possible using your fingers or a small field or pocket knife. Pinch and twist will usually do the trick, but depending on the size of your morels a small knife may be more useful. Leave the root system in the ground.

Consumption of morel mushrooms, which are generally considered edible, was strongly associated with gastrointestinal illness. A dose-response relationship was identified, and consumption of raw morel mushrooms was more strongly associated with illness than was consumption of those that were at least partially cooked.

Social media is rife with postings about Hoosiers hankering for those tasty morel mushrooms. Morchella, the true morel, is prized for its taste. Late March through mid-May is the best time to hunt for these delicious morsels.