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Deep-Fried Morel Mushrooms Recipe

Recipe by: Peggi Weaver Tebben

"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."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook4 m
Ready In49 m

1Place morels in a large bowl of warm salted water and leave to soak, about 30 minutes. Drain.
2Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag to make breading mix.
3Whisk milk and egg together in a small bowl.
4Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5Dip mushrooms, a few at a time, into milk mixture. Toss in breading mix until coated; shake off excess.
6Fry breaded morels in the hot oil, working in batches, until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

Footnotes

Cook's Notes:
I make up to 10 batches of the breading mix and freeze in a gallon-size resealable plastic bag.
Cut morels in half lengthwise if they are big, but leave whole if they are small.
If you have a Batter Pro(TM) bowl for breading, that's what I use.
Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Ingredients