- Prep time 10 minutes
- Cook time 20 minutes
- Serves 1 to 2
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)! —Erin Jeanne McDowell
Test Kitchen Notes
I was lucky enough to find some morels in my yard right after seven days of rain, so I had to try this fried mushrooms recipe! Along with the mushrooms, I had everything else—flour, salt, pepper, garlic powder, paprika, and butter—on hand and ready to go. Mushrooms have become a popular substitute for meats, so why not try frying them too? I couldn't wait to give this recipe a shot. But keep in mind, as Erin says, that you need to take some extra time to clean them really well, especially if they're freshly picked.
When seasoning the flour, I stuck to the ratios that Erin recommended and had no regrets. But as she said, you can use any other spices you have to give this recipe your own spin. At first, when I started to fry, 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 the morels. My mushrooms were very moist and did not get as crispy as I would like before the butter started to brown, but I truly enjoyed the flavor. You could pat them dry before dredging in the seasoned flour for some extra security and to get maximum crispiness. 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 to 2 servings)! —sarah k.
(454 grams) morel mushrooms
(12 grams) kosher salt, plus more
(240 grams) all-purpose flour
(8 grams) freshly ground black pepper
(6 grams) garlic powder
1 1/2 teaspoons
(2 grams) paprika
(28 grams) unsalted butter
- Soak the mushrooms in salted cold water for a few minutes (this is the 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 your morels are large, slice in half lengthwise.
- In a shallow bowl or on a plate, season the flour with the salt, pepper, garlic powder, and paprika. Dredge the mushrooms in the flour mixture.
- In a large heavy skillet over medium-high heat, melt the butter. Pan-fry the mushrooms, tossing as infrequently as possible, for about 5 minutes, until golden brown and crispy. Transfer to paper towels to drain. Season with salt, then let cool slightly.