DEEP-FRIED MOREL MUSHROOMS
We hunt these every spring and, cooked this way, you can taste the mushroom and they stay crispy. These are the prime rib of mushrooms! You will love these so much you won't be able to stop eating them.
Provided by Peggianne
Categories Appetizers and Snacks Vegetable Mushrooms
Time 49m
Yield 4
Number Of Ingredients 12
Steps:
- Place morels in a large bowl of warm salted water and leave to soak, about 30 minutes. Drain.
- Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag to make breading mix.
- Whisk milk and egg together in a small bowl.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip mushrooms, a few at a time, into milk mixture. Toss in breading mix until coated; shake off excess.
- Fry breaded morels in the hot oil, working in batches, until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 32.6 g, Cholesterol 53.8 mg, Fat 14.6 g, Fiber 2.2 g, Protein 9.7 g, SaturatedFat 3 g, Sodium 59.8 mg, Sugar 5.5 g
PEGGI'S DEEP FRIED MOREL MUSHROOMS
There's nothin' better than a morel mushroom! We hunt these every spring & really enjoy them. Use as an appetizer or a side dish.
Provided by Peggi Anne Tebben
Categories Vegetable Appetizers
Number Of Ingredients 12
Steps:
- 1. Cut morels in half lengthwise & place in warm salt water to soak. This not only cleans & removes bugs & sand, but reconstitutes any that have dried some.
- 2. Mix all dry ingredients in large ziplock bag. Set aside.
- 3. Mix egg & milk in another bowl.
- 4. Take mushrooms out of water a few at a time & dip in egg mix, then in dry mix.
- 5. Shake off excess & drop in deep fryer that the oil is heated to about 325°- 350° or high heat. Fry on one side until dark, then flip & finish frying the other side.
- 6. Note: If you have a batter pro bowl for breading, that's what I use.
- 7. Drain on paper towel. They should be crisp & stay crisp.
- 8. * I recommend adding a little more cayenne if you like the zip in it. I can't do real hot any more. It's great either way.
DEEP FRIED MUSHROOMS
Button mushrooms are battered and fried in oil for an irresistible snack. These are great for watching sports.
Provided by Angel Marcelino
Categories Appetizers and Snacks Vegetable Mushrooms
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
- Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
- Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 13.9 g, Cholesterol 23.3 mg, Fat 6.5 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 239.3 mg, Sugar 1 g
SIMPLE FRIED MOREL MUSHROOMS
These mushrooms are a treasure of the woods hunted by many in the early spring here in Missouri. Simple and quick to fry and enjoy. Finding these can be very hard to find in the woods but well worth the work once you get a mess of them to eat.
Provided by Jonna
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
- Place flour in a shallow bowl.
- 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!
Nutrition Facts : Calories 184.6 calories, Carbohydrate 29.2 g, Fat 5.3 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 1.3 g, Sodium 39.4 mg, Sugar 1.4 g
FRIED MORELS (FRIED WILD MUSHROOMS)
This could be a main dish, side dish, or just a snack. The best part of this is actually going out into the timber/woods to look for the mushrooms (which is somewhat relaxing), or you can find someone who has done all the leg work and pay them (2003 going price) $25 per pound. These are very popular and somewhat of a delicacy around these parts (midwest), since they can only be enjoyed once a year when the mushrooms are in season (late April/early May). These are VERY rich, and can cause unwanted "side effects" if you eat to many!! Once you eat them, you will know your limit. I put no amounts for the ingredients because you never know how many you will find, and you must adjust the recipe for the amount of mushrooms you have!! ENJOY!!
Provided by angela hollander
Categories Vegetable
Time P2DT12m
Yield 10 slices
Number Of Ingredients 6
Steps:
- This is for the avid mushroom hunter!
- You must prepare the mushrooms first by washing them gently under cold water, slicing them lenghtwise into strips (the bigger the mushroom, the more slices you can get), then soak them overnight in salt water in the refrigerator.
- When you are ready to fry'em up: beat eggs in one bowl.
- crush crackers in another bowl.
- dip sliced mushrooms into egg.
- then dip into crackers.
- if you wish, you can"double dip" by putting them back into egg and roll in crackers agian.
- put them into the heated pan with butter already melted.
- fry mushrooms until"crust" is golden brown or slightly darker, mushrooms must be turned to evenly cook both sides.
- put on paper towl to drain and ENJOY!
Nutrition Facts :
DEEP FRIED LOBSTER
This is actually one of my daddy's recipes. He's a commercial fisherman, but he finds time to make this whenever the family is together. But don't be fooled this simple recipe is one of the best out there.
Provided by Ginna C
Categories Seafood Shellfish Lobster
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- In a gallon sized plastic closeable bag combine, cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well. Place one half of a lobster tail at a time in to the bag. Shake to coat the tails completely.
- Heat vegetable oil in a deep fryer or large skilled to 365 degrees F (180 degrees C). Place one coated lobster tail at a time into the oil. Cook until the lobster turns white and the coating is lightly browned. Let the fried tails dry on paper towels.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 32.2 g, Cholesterol 135.5 mg, Fat 28.6 g, Fiber 2.5 g, Protein 38.7 g, SaturatedFat 5.9 g, Sodium 708.8 mg, Sugar 0.4 g
FRIED MOREL MUSHROOMS
These prized mushrooms are only around for a short time in the spring and go for top dollar if you can't find your own in the forest, or along the river.
Provided by SWENSONL
Categories Appetizers and Snacks Vegetable Mushrooms
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half.
- Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side.
- When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 31.8 g, Cholesterol 96.7 mg, Fat 10 g, Fiber 2.4 g, Protein 10.5 g, SaturatedFat 2.3 g, Sodium 515.1 mg, Sugar 3.8 g
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OUR 10 BEST MOREL MUSHROOM RECIPES
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- Asparagus and Morel Risotto. "Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together," recipe creator chefdaniel says.
- Creamy Morel Mushroom Grits. This recipe calls for dried morel mushrooms, meaning you can make it any time of year. Plus, you may even have corn grits, chicken broth, whole milk, and Parmesan already on hand.
- Wild Mushroom Sauce. Our reviewers rave that this savory sauce takes beef medallions, veal, and venison to perfection.
- Crab-Stuffed Morel Mushrooms. "What a delicious treat! So glad I came across this recipe during morel season in Michigan. My family loves it. Will be saving it for years to come," Kali Ilene says.
- Chicken and Dumplings from Scratch. "Fantastic! A somewhat complicated and time-consuming recipe, but worth it," Tami says. " Will definitely make it again."
- Stuffed Morel Mushrooms. "There are 100+ recipes for this, and this was by far the easiest and, in my opinion, the best!" — texasara.
- Morel Mushroom and Wild Rice Risotto. "Using a mix of wild rice, brown rice, and morel mushrooms ensures a nice creamy, and 'earthy' flavor," Kim says.
- Simple Fried Morel Mushrooms. Don't want to mask this mushroom's flavor? Coat them in flour, fry them, and sprinkle them with salt. Let the fungi's flavor truly shine.
- Roasted Asparagus and Morel Mushrooms. Roast morel mushrooms and asparagus spears in olive oil, butter, and fresh thyme for a savory springtime meal.
- Morel Mushroom Bisque. "This is insanely, incredibly, ridiculously good. I've also made it other mushrooms once my morels were gone, and it tastes heavenly every time.
FRIED MORELS RECIPE - HOW TO MAKE FRIED MORELS | HANK …
From honest-food.net
4.5/5 (37)Total Time 40 minsCategory Appetizer, Side Dish, SnackCalories 311 per serving
- Slice large morels in half lengthwise and keep small ones whole. Drop the mushrooms into a bowl of cool water and shake them around a bit to let any debris fall out of the little nooks and crannies in them. Remove from the water and pat dry with paper towels.
- Put the flour and all the seasonings in a bowl. Whisk together the milk and eggs in another bowl.
- Pour enough oil, or lard or butter, into a large sauté pan to come up about 1/2 inch. You are shallow-frying your morels, like when you fry chicken. 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. You want the morels to be fully cooked so fry them for at least 3 to 4 minutes per side, adjusting the heat so they don't burn. If your heat's at the right spot, it all should sound like frying bacon.
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