Nonna Rosas Fried Morels In Cornmeal Recipes

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!

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.

Steps:

• Beat cream, eggs, salt, and cheese together.
• Fold in raw asparagus (broken into 1-inch pieces) and morels gently.
• Pour into pie shell. Sprinkle with a pinch of coarse ground pepper.
• Bake at 350 degrees for 40-45 minutes or until golden brown and center is firm. Let rest for 5 minutes before serving.
• Best served warm with salad, muffins, or fresh fruit. Enjoy!

Steps:

• Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, honey, vanilla and salt in a large bowl. Add the oats and cereal, and toss until evenly coated. Spread out on a rimmed baking sheet.
• Bake the oat mixture until golden and toasted, 25 to 30 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the marshmallows and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.)