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.
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.
