You’re probably wondering how to cook a morel mushroom. And I’m guessing you’ve heard about the highly-desirable, delicious morels that grow out in the wild. You’ve dreamed of going on a hunt for them so you can take them home, prepare them and devour them. The only problem is that you’ve never cooked a mushroom before. Much less one that looks like it could have come from outer space. Which is not true, of course: morels are totally earthbound.
I’ve been cooking mushrooms since I was a kid, so I know what works and what doesn’t work when it comes to making these strange-looking fungi into mouthwatering delicacies. That’s why I’m writing this blog post. It won’t just show you exactly how to cook morel mushrooms (hint: it’s very easy), but it will also teach you some neat facts about these unusual fungi and give you some great tips on where to find your own patch of magic mushrooms.
Step 1: Cut the mushrooms into thick slices (1/2″ or so) and soak in buttermilk for at least an hour
- You need to cut the mushrooms into thick slices (1/2″ or so) and soak in buttermilk for at least one hour. At this point you can let them sit overnight in the refrigerator if you want.
- Heat up a frying pan on medium-high heat. Add some olive oil, about 2-3 tablespoons worth. When it’s hot, throw in your mushrooms, which will splatter as they hit the heat—this is normal! Once they’ve sizzled down a bit and are starting to brown on both sides, add salt and pepper according to taste.
Step 2: Prepare a bowl of flour, egg and milk with a little seasoning (salt and pepper or whatever you like)
In a bowl, mix together the flour, egg and milk. Season with salt and pepper or whatever else you like (garlic powder, cayenne pepper). For variations on this recipe: cornmeal; cornstarch; buttermilk; beer
- WHOLESOME GOODNESS: Excellent as a thickener for pies or sauces, or as an ingredient in gluten free baking
- GLUTEN FREE: To assure the integrity of our gluten free products, we’ve built a separate 100% gluten free facility
- BETTER SHORTBREAD: Cornstarch is often included in shortbread recipes, where it helps contribute a crumbly and tender texture in the finished product
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Step 3: Drain the buttermilk off of the mushrooms and dredge in the flour mixture until thoroughly coated
Once you’ve drained the buttermilk off of the mushrooms, dredge them in flour mixture until thoroughly coated. Deep fry at 350° F for about 2 minutes, or until golden brown.
Step 4: Deep fry at 350° F for about 2 minutes, or until golden brown
- Use a deep fryer or pan. If using a pan, be sure to use a deep one so that the mushrooms don’t touch the bottom of the pan when frying and get soggy.
- Use enough oil to cover your mushrooms—about 1/4 inch of oil should do it.
- Be sure to monitor your temperature! A thermometer can help here, but if you don’t have one handy (or if you’re just lazy), drop one mushroom in and then check how long it takes for that side to turn golden brown (about 2 minutes). If it’s less than 2 minutes per side, turn up your heat; if more than 2 minutes per side, turn down your heat
And that’s a wrap on how to cook a delicious morel mushroom. Cooking morels can be tricky because they need to be cooked just right. If you are new to cooking morel mushrooms, you may be wondering if you are preparing them correctly. If you are interested in learning how to cook morel mushrooms, you’ll find all the tips and tricks for cooking morel mushrooms. We hope you enjoyed this article on how to cook morel mushrooms. We love to share our knowledge and experiences on different skills that we know people haven’t tried yet, so that you won’t miss out on the fun! If you or any of your friends want to try cooking different types of mushrooms, let us know! We’d be happy to help you with any questions you may have.