Morel Mushrooms and How to Cook Them

You know it is spring on the farm when your D.H. brings in about two gallons of fresh found Morel Mushrooms. No experienced Mushroom hunter will divulge where he finds his mushrooms. The common response to the question, "Where did you find them?" is "In the woods."

This time of year, he visits his known sites, “in the woods”, and we enjoy a delicacy enjoyed by Kings and people who are industrious enough to spend a number of hours, with a stick in their hands, wandering through underbrush. This labor is not easy, as you usually have to walk in a bent-over position and use your stick to carefully move away the leaves that might be hiding these treasures. Mushroom hunters are not immune to Ticks and chiggers either.

Getting to the mushrooms before the wild deer is often a race. Their sense of smell helps them find the mushrooms much more efficiently than humans can. Even small creatures love these spring treats. It is not unusual to find a perfectly formed mushroom with a small hole and tiny teeth marks.

Two gallons is too much for even the two of us to eat at one time. So the mushrooms are split down the middle and any “dirty” ends are cut off. Then we soak them a short while in some tepid water to which salt has been added. The salt will dislodge all the tiny bugs that also seem to enjoy eating the mushrooms.

In the meantime, fresh oil is heated in a skillet to a medium high heat. The mushrooms are rinsed and drained from their salt-water bath and tossed in flour with some salt and pepper added. Then plunged into the hot oil. A thicker, crispier crust can be acquired by dredging the mushrooms in the flour, then in a mixture of 1 egg, well mixed into 1 cup of water. Then toss the mushrooms again in flour until well coated before cooking. A deep fryer with a basket makes the cooking go faster but not necessary.

To eat right away, we allow the mushrooms to brown to a golden color. But to preserve for future feasting, we take them out of the hot oil while barely browning. We lay them on paper towels on baking sheets to drain well. Then we put the baking sheets with mushrooms in the freezer overnight so they will individually freeze and can be put in zip lock bags to be withdrawn in whatever quantity is needed to make an ordinary meal extraordinary.

If you are ever served a meal with a dish of morel mushrooms, consider yourself very priviledged.