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Chas, HI, My favorite way to have morels is battered and fried. I am not a chef but I am familiar with this disease. If you can use the Redmill (I think it is called) gluten free flour. Then just do a dry, wet, dry, fry// lol. That's what I call it. Season your flour and roll your morel in it, then dip it in a egg wash, then back in the flour and into a skillet with hot butter or oil... Yummy....
Also, there was a guy on here the other day talking about stuffing them with his own sausage and cream cheese, rolling them in (for you, your seasoned gluten free flour) and frying them.
I also like them sautéed in butter on just about anything... Anyway, most kindness and best of luck finding a motherload.
 

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Corn or potato starch. The Chinese have been doing it for years. I personally and so do others like it better. Just lightly moisten them and shake off excess to fry. It doesn't mask the flavor like a heavy coating and its crunchy.
 
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