I found a whole slug of these this morning. We just moved to Eastern Tennessee in December. I need to split one down the center to make sure it's hollow, but from what I can tell it's a black Morel. Would love your opinion, because I am new to the area.
A favorite of most is dredged and fried in butter. I"ll rinse mine and half them (depending on size), then do a dry-wet-dry treatment. I'll dust them in flour, then dunk them in egg, then coat them with breadcrumbs, or crackers. Then right into the pan.
I also like mine simply sauteed with butter and little garlic and served over steak.
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