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Skillet Fried Morels. My husband’s uncle found some morels in the woods and brought us some to try. They were delicious.
Love-Hate Relationships with Mushrooms
Of course, my husband wouldn’t eat them. He hates mushrooms of any kind. Sometimes he will eat a fresh mushroom in a salad. But otherwise, he picks them out and gives them to me. He claims it is because his mother made him eat cream of mushroom soup when he was a boy. Poor boy.
I, on the other hand, love mushrooms. In salads, in soups, roasted, or in stir-fry. Bring them on.
My own family never participated in such things as a mushroom hunt. In fact, the only stories I ever heard about mushrooms were to never eat them from the wild. They will make you sick! I don’t think I even ate a store-bought mushroom until I was living on my own. Maybe someone made my mom and dad eat cream of mushroom soup when they were little, too. I don’t know.
Mushroom Hunting Stories Galore
But my husband’s side of the family is a different story. They have all kinds of tales about going mushroom hunting in the spring. The whole family. Grandpas and Grandmas. Aunts and Uncles. Cousins. Crazy stories. And they just laugh and laugh when they tell them. So, when my husband’s uncle brought some morels to our door one day, I jumped at the chance to taste these ‘shrums from the wild!
Ingredients Needed to Make Skillet Fried Morels
- whole morel mushrooms
- all-purpose flour
- seasoned salt
- freshly ground black pepper
- vegetable oil for frying
Instructions for Making This Recipe
Soak morels in cold salt water for 24 hours, refrigerated. Place a plate over them to keep them submerged.
Skillet Fried Morels are easy to prepare. Probably the most important thing to remember is to soak them in cold salt water to get the bugs out. You know, ants, snails, whatever else might be holed up inside them. Apparently the salt will bring them out of hiding. And the cold water is to keep them from getting soggy. Cover them and keep them submerged in the water with a plate to hold them down. Refrigerate for 24 hours, then rinse and they are ready to fry!
Rinse mushrooms in cold running water. Pat dry with paper towels.
On a large plate, stir together the all-purpose flour, seasoned salt, and freshly ground black pepper. Dredge mushrooms in flour mixture.
In a medium cast iron skillet heat the vegetable oil. Cook mushrooms for 3-4 minutes on medium heat until golden brown on each side.
Serve warm as appetizers. They are great with Ranch Dipping Sauce.
See more Appetizers Here. Browse Side Dishes Here.
Skillet Fried Morels
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Ingredients
- 6 whole morel mushrooms (soaked in salt water for 1-2 days)
- 1 cup all-purpose flour
- 2 teaspoons seasoned salt
- 1 teaspoon freshly ground black pepper
- vegetable oil (for frying)
Instructions
- Soak morels in cold salt water for 24 hours, refrigerated. Place a plate over them to keep them submerged. This is to kill the bugs that might be in them.
- Rinse mushrooms in cold running water. Pat dry with paper towels.
- On a large plate, stir together the all-purpose flour, seasoned salt, and freshly ground black pepper. Dredge mushrooms in the flour mixture to coat well on all sides.
- In a medium cast iron skillet heat the vegetable oil. Cook mushrooms for 3-4 minutes on medium heat until golden brown on each side. Serve warm as appetizers.
