Every year my mother and I buy morels at one of our local farms (that specializes in asparagus). We've tried them a dozen different ways, but this is absolutely the best. A few years ago, my parents moved...and now they've begun finding morels somewhere in their backyard (but they're not sharing)! - apartmentcooker —Erin McDowell
Test Kitchen Notes
I was lucky enough to find morels in my yard right after seven days of rain so I had to try this! At first, it looked like the flour and butter were just going to make a paste, but eventually they coated the mushrooms pretty evenly. I really enjoyed the peppery spice mixture on the large, meaty pieces of morel. My mushrooms were very moist and did not get as crispy as I would like before the butter started to brown, but I liked the flavor. For simply done mushrooms that come together in a flash, these are worth trying. Especially if you don't intend to share (Note: the recipe is for 1-2 servings)! - sara k. —sarah k.
pound morel mushrooms
cups flour, or more as needed for dredging
salt, or more to taste
black pepper, or more to taste
1 1/2 teaspoons
stick of butter, or as needed for frying
In This Recipe
Soak the morels in salted cold water for a few minutes (best way to remove tiny bugs and other debris - our morels are usually pretty dirty when we get them...so this is a must). Drain well.
If the morels are large, slice them in half lengthwise. Otherwise, leave them whole for bite-size morsels of buttery-fried goodness.
Season the flour with salt, pepper, garlic powder, and paprika. This is really to taste - and of course other seasonings would probably be tasty (but keep it simple).
Dredge the mushrooms completely in the flour. Set aside.
Heat a good amount of butter in a heavy skillet. When it's good and hot, add the mushrooms and pan-fry until the morels are golden brown and crispy. Add more salt, to taste and devour.