Jonesboro area
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Nice.
For the smaller ones (size of your palm or smaller) I peel the top "paper" layer of the cap off, trim off the fat part of the stem, rinse the underside with the sink sprayer and use a butter knife to scrape out all of the spores, squeeze between 2 pans to get as much liquid as you can out, and slice thin. For the bigger ones, I use kitchen shears to cut off an inch to an inch and a half of the outside of the cap and throw away the rest, and follow the same procedure as the small ones. Peel, rinse, squeeze, and slice thin. It's normal to have to throw away half or more of your haul, unless you enjoy chewing on the leather part of the Dryad's saddle 
Saute in butter over low heat with some salt until all the water is cooked out and they start to brown. Use the same way you would in any dish that calls for mushrooms. Enjoy!
Saute in butter over low heat with some salt until all the water is cooked out and they start to brown. Use the same way you would in any dish that calls for mushrooms. Enjoy!
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246 Posts
My Polish-immigrant Great Uncle used to make some very tasty "pickles" with them.
Just another of those recipes i wish i had enough sense to beg for when it was available.
Just another of those recipes i wish i had enough sense to beg for when it was available.
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787 Posts
Crap I seen a lot of them but walked right pastWent out to the same area as last weekend and found old morels, none new, but not surprised as it hasn't rained in the area. But we DID find a great addition to Easter dinner tonight. 14 pounds of pheasants!
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