Ingredients
Equipment
Method
- In a large bowl, add the morel mushrooms and cover them with warm water. Sprinkle in 1 tablespoon of kosher salt and gently mix it together to ensure the salt dissolves. This step is crucial as it helps clean the mushrooms by drawing out any dirt and impurities.
- Let the mushrooms sit in the refrigerator for at least 4 hours, but if you have the time, overnight is best. This soaking process allows the morels to rehydrate and absorb flavor. When you pull them out, you might notice some little dead bugs floating in the water. Don’t worry; this is quite normal, as they love hiding in the crevices of the mushroom caps.
- Once soaked, drain the mushrooms and rinse them under cold water. Cut them in half to make sure they're clean. If you notice any dirt inside, simply wipe it away with a damp paper towel.
- In another bowl, combine the flour, 2 teaspoons of kosher salt, ground pepper, and garlic powder. This mixture will be used to coat the morel mushrooms for frying.
- Gently toss the rinsed morel mushrooms in the flour mixture until they’re fully coated. This step is essential, as it creates the crispy texture we all love.
- Heat a large skillet over medium heat and add the butter. Allow it to melt and become hot, but be careful not to let it brown too much.
- Once the butter is hot, carefully add the coated morel mushrooms to the skillet, ensuring not to crowd the pan. This will allow them to fry evenly and develop a nice golden crust.
- Cook the mushrooms for about 7 minutes on one side, or until they’re golden brown before flipping. You want to see a nice crust forming at the bottom before you turn them.
- After flipping, cook for another 7 minutes, keeping an eye on the heat to ensure they don’t burn. Once fully cooked, transfer the mushrooms to a paper towel-lined plate to drain off any excess oil.
- Continue this process until all the morel mushrooms are cooked. If needed, add more butter to the pan for the remaining batches to ensure they fry beautifully.
- Serve the Buttery Pan Fried Morel Mushrooms warm, and enjoy the delightful flavors!
Notes
Storage: To store leftovers, place them in an airtight container in the refrigerator. They’ll keep for about two days, but their crispiness will diminish.
Freezing: Avoid freezing cooked morel mushrooms, as they won’t retain their texture. Instead, freeze the cleaned, raw mushrooms and cook them when you're ready.
Pairing: These mushrooms pair beautifully with grilled chicken or steak. They can also be served over polenta or risotto for a luxurious dish.
Seasonal Variations: Try adding herbs like thyme or rosemary to the flour mixture for added flavor. Fresh herbs can elevate the dish significantly.
Testing Freshness: When foraging or buying morel mushrooms, always check for freshness. They should be firm and not mushy, and avoid any with large dark spots.