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

FAQs

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

Kerner recommends rinsing your morel mushrooms under cold water, slicing them in half, and then soaking them in salt water. The salt water soak should last for about five minutes, but feel free to add a few more minutes to the soaking time if the mushrooms are really dirty.

Kerner recommends rinsing your morel mushrooms under cold water, slicing them in half, and then soaking them in salt water. The salt water soak should last for about five minutes, but feel free to add a few more minutes to the soaking time if the mushrooms are really dirty.

Melt butter in hot pan, and add onion, garlic and mushrooms. Cook until onion is translucent, being careful not to brown garlic. Deglaze with white wine and reduce by half. Add heavy cream and reduce until desired thickness is achieved.

Heat vegetable shortening in a large skillet until very hot. Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening. Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!

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.

Morel mushrooms are one of the tastiest, albeit ugliest, harbingers of spring. They can be purchased dried year-round, but their season begins in late March (after the last frost), when average mushrooms grow to 1-2 inches. Later in the season, morels can be as tall as 4 inches.

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.

Sauté morel mushrooms about five minutes or until golden brown and crispy.

Morel mushrooms are generally considered safe to eat, but they may contain some toxins that can cause health problems. The toxins in morel mushrooms that may cause illness are not fully understood; however, using proper preparation procedures, such as cooking can help to reduce toxin levels.

Other case investigations have detailed neurologic symptoms (in addition to similar GI symptoms as those mentioned above) after morel mushroom consumption; these include ataxic gait (uncoordinated walking), dilated pupils, dizziness, blurred vision, and fine tremors. For most people, symptoms resolved within one day.

Why is morel so expensive? ›

Why are Morels so Expensive? Morels are not farmed. The complex, symbiotic relationship that the morel mycelium have with trees is difficult to replicate in an artificial environment.

Note the discoloration and decaying taking place along the stem and just under the cap. You also should be able to see the moldy white creaming texture setting in. This type of decay is not an uncommon trait on the yellow morels – another indication the morel is a bit sickly.

Cook morels thoroughly before eating.

Cooking likely reduces toxin levels present in the mushrooms. Consuming raw or partially cooked morels may lead to varying degrees of GI illness, or even death.

A word of caution: Morels contain small amounts of hydrazine, an inorganic compound that is highly poisonous. Cooking removes the toxin, so never eat them raw — you could damage your liver or worse.

The majority of those surveyed said they prefer rinsing morels, followed by a quick bath. 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.

Melt 1 stick of butter in a deep-sided, 10-inch skillet over medium heat. Once hot, place a portion of the morels, cut side facing down, into the hot butter. Cook 6 to 7 minutes (depending on their size) or until golden brown.

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.

Depending on the type of mushroom, sometimes the stems are actually the best part. This is the case with the morel's very flavorful stalk (via America's Test Kitchen). King Oysters are another mushroom with a highly revered stem.

The season ranges from April to as late as July for the unusual gray morel. The gray morel (link to store item) is the tastiest of all morels.

Serious Eats suggests that when cooking morel mushrooms, you may want to remove the very bottom of the stem, which is often dirty, and then just halve the mushrooms and sear with butter or garlic. It does not take much to enjoy their distinct flavor and meaty texture.

How do you eat morels safely? ›

Morels should be cooked; eating them raw can cause an upset stomach, even cramps. It's also best to eat a moderate amount at one time.

Start by cutting the mushrooms in half lengthwise. This will speed up the drying process and allow the mushrooms to dry more evenly. If your morels are smaller, you can also leave them whole. Next, lay your morel halves on a baking sheet lined with parchment paper, ensuring they are spaced out to allow for airflow.