[chapman two step]

Dear My Southern Friends,

Just an old timer here in Missouri and thought I would ask this question, How do cook your mushrooms? To egg wash of not? Or just plain? Do you "kick em up?" I am ready for some new ideas! Grandma taught me-
Cast iron skillet, melt 1/2 stick butter over medium heat. Wash and slice morels is 1/2, In flour add a 2 pinches of salt & a pinch of black pepper. Dredge in flour, covering entire mushroom, knock off any extra, then place into hot butter. Brown on both sides, place on paper towel to catch extra grease, hit with a sprinkle of salt. Serve hot!
I am 3 weeks from eating up here, you folks should have a great week ahead of you. Any new receipes would be great. Happy Hunting to All!

 

[foxfiretls]

Hi Chapman, I grew up in MO (live in Texas now) and cook them the same way as you. Have tried dipping in eggwash first but don't like as well. If eating them for breakfast, I loooove to fry eggs over-easy and dip my fried mushrooms into the runny yolk. Omygoodness I can't wait. Just found my first ones this afternoon and can't wait to find more to have enough to fry up!

 

[missourishroommate]

Hi guys, I too love them just as you have described! I do however eat them sauteed more than fried now. Slice the Morels every 1/4 to 1/2 inch from top to bottom across the Morel so that rings are formed. Use half olive oil and half butter and sautee the Morels until they release their juice and then coook until the juice reduces down to almost nothing. Once at this stage you can eat them just like that, add them to scrambled eggs or omelets, add them to fettuccini chicken alfredo, add to chicken and rice, add to gravy and top meatloaf or mashed potatoes, plop them on top of a strip or ribeye, or add to just about anything else you think they would be good with. If you find an abundance of Morels you can stop the cooking process right when the Morels release their water and put into meal sized portions and freeze them. When you want to use them just thaw and sautee the rest of the way. They are as good as the day you cooked them. (I always save some to add into the Thanksgiving dressing)

Good luck ShroomMates,
Mitch

 

[chapman two step]

Thanks MissouriShroomMate I will give that a try this year. I like the idea of freezing them for later use. Good Luck Hunting Thanks Again!