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.
A forum community dedicated to Morel mushroom hunters and enthusiasts. Come join the discussion about collections, territories, recipes, identifications, harvesting, reviews, accessories, classifieds, and more!