The woody flavored morel mushroom graces dishes ranging from eggs to meat, but the basic preparation is frying.
To begin, soak morels in cool water with a dash of salt for 15 minutes.
Rinse and repeat two more times. This removes any insects from the honeycombed exterior. Pat dry.
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Cut the cleaned mushrooms in half lengthwise. Trim stems as needed.
Dip in a bath of milk or egg and toss with flour to coat.
Melt a half cup to a whole cup of butter in an iron skillet over medium heat. Iron or non-coated metal skillets are best for browning.
Cook for 3 to 4 minutes or until golden brown, stirring occasionally.
Eat them piping hot.
Popular variations on the recipe include substituting crackers for flour or adding Parmesan cheese.
