“Simplicity is the glory of expression” -Whitman
Morels are a mushroom to treat with care. They are meaty and wonderful and a foraged delicacy I most often associate with my Grandpa. Recently, I asked him how he prefers his morels to which he replied, “fried.” Follow his example.
Prepared this way you have a quick snack without wasting time, and if you have access to copious amounts, they are particularly served well with sautéed asparagus, shallots, bacon, and a fried or poached farm egg.
Crispy Fried Morels // serves 4
2 cups morel mushrooms, cleaned – excess dirt and grit removed with a toothbrush
1 cup cornstarch
4 farm eggs, lightly beaten, chilled
2 cups peanut oil
Heat peanut oil in a large skillet until very hot.
Place cornstarch in a shallow bowl. Lightly roll the mushrooms in the cornstarch, tap to remove excess powder. Dip in egg wash and carefully add to the hot peanut oil. Pan-fry 5-6 minutes, turning often, until crisp and golden brown in color. Remove mushrooms with a slotted spoon to a paper towel and let cool. Sprinkle with coarse sea salt to taste. Eat immediately.