Fried Morels Recipe - How to Make Fried Morels | Hank Shaw (2024)

FAQs

Fried Morels Recipe - How to Make Fried Morels | Hank Shaw? ›

Heat this to at least 325°F and I prefer 350°F. As the oil is heating, dust the morels in the seasoned flour. When the oil is hot, dip enough morels to fit into your sauté pan -- in one layer without touching each other -- into the egg wash, then into the flour once more. Shake off the excess flour and fry.

While a soak isn't necessary, it is a good way to clean morels and make sure that there's no dirt or bugs in any of the crevices. The best way to soak morels is to place them in a bowl of lightly salted water for about five minutes. Once the soak is done, be sure to thoroughly pat the morels dry.

Sauté morel mushrooms about five minutes or until golden brown and crispy. You'll have everyone reaching for more.

Soak the Morels in the hot salt water for about 4 minutes. Everyone will tell you that you need to soak them overnight, but don't believe them. This step is intended to kill and remove the bugs from the mushrooms. There are no forest bugs that can survive under hot salt water for 4 minutes.

The morel mushroom season is from late March through May. Morels start popping up when the ground heats up to 45 or 50 degrees and when the soil is wet but not soaked through. Morels can be elusive, but they will often start showing themselves after a string of 50-degree days and a little rain.

Buying and cleaning morel mushrooms

Never eat raw or undercooked morels, and avoid eating them when consuming alcohol, as morels contain small amounts of hydrazine toxins. These are destroyed when cooked, but can still cause issues in people with a sensitivity to mushrooms.

Trimming Morels for Cooking

Start by slicing off the tough/dirty end portion of each stem. Then slice the morels in half lengthwise. You'll notice that they're hollow inside. I usually leave them halved, though you're free to quarter them lengthwise, or divide them even more if they're particularly large.

Most people can safely eat properly cooked morels with alcohol without adverse reactions. Nearly all morel poisonings are related to personal sensitivities, or eating raw/undercooked morels.

For some that means five minutes; for others it's a half hour. The short soak helps accomplish a few things, like drowning out bugs and ensuring water reaches every cavity of a morel's brainy cap.

At Dave's, a marinade, sometimes boiling, was poured over the raw mushrooms before they were served, Parker said. After his own investigation, Parker said he found boiling them between 10 and 30 minutes is the safest way to prepare morel mushrooms.

Should you refrigerate morels after picking? ›

Fresh morels will smell slightly funky and "woodsy." If foraging, simply pluck the mushrooms from the ground by pinching at the base of the stem and twisting gently. They should come right out of the earth. Store your morels loose, in the refrigerator, in a container with plenty of ventilation.

Resist the urge to hoard your morels; they are best eaten within four days of picking them. 4. Keep them fresh in a brown bag or a bowl with a damp paper towel over them in the fridge—if you don't use them in five days, they're history.

I've put chefs through blind tastings of various morel types. Gray morels always win, followed by conicas, and then "naturals". ALERT !

If you only need to store your morels for a day or two, they can easily be kept in the fridge. Simply wrap them in paper towel and place them in a bowl in the fridge. They will stay good for at least a couple of days. Just make sure you don't place them in a sealed container…

Some rain to moisten the soil is required but it's a myth is that you need the sun to really “pop” them. Some of my most productive seasons have been cloudy, rainy springs. Besides, everyone should experience mushroom hunting in the rain.

After a couple minutes, she'll dump the water, refill the container, and add salt. This time she lets them soak for 20 minutes before removing the mushrooms and rinsing them in a colander. Once cleaned, she'll wrap them in paper towels and rotate the mushrooms to ensure drying.

Simply wrap them in paper towel and place them in a bowl in the fridge. They will stay good for at least a couple of days. Just make sure you don't place them in a sealed container… again, these mushrooms have to be allowed to breath if you want them to stay good for more than a few hours.

Keep them fresh in a brown bag or a bowl with a damp paper towel over them in the fridge—if you don't use them in five days, they're history. 5. To clean fresh morels: Fill a large bowl with cool water—enough so the morels float. Pour a good amount of Morton salt in the bowl and swish the mushrooms around gently.

The first of those is to clean the mushrooms then wrap them in a damp towel or cloth and store them in the fridge. The second way is most common in Missouri. After the morel mushrooms have been cleaned, they are placed in half-filled plastic containers with water. The containers are closed with a lid and refrigerated.