Pan Fried Morel Mushrooms
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Pan Fried Morel Mushrooms
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Lightly crisped in savory butter, these pan fried morels are absolutely delicious. So get out and forage those mushrooms and get to cooking!
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Ingredients
- 1/2 pound morel mushrooms
- water
- 1 tablespoon kosher salt
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon black pepper ground
- 1 teaspoon garlic powder
- 2 tablespoons butter more if needed, unsalted
Instructions
- In a large bowl add all morel mushrooms. Cover with warm water and add in 1 tablespoon kosher salt. Mix together to dissolve salt.
- Let sit in the refrigerator for at least 4 hours but up to 12 hours. I usually let mine sit in the fridge overnight. When you pull the mushrooms out of the fridge do not be surprised if you find little dead bugs floating in the water. This is normal. They like to hide in the little crevices of the mushroom cap.
- Drain the mushrooms, rinse and cut in half. If you notice any dirt in the inside of the mushrooms just wipe away with a damp paper towel.
- In a bowl add flour, kosher salt, ground pepper and garlic powder. Gently toss the mushrooms in flour.
- In a large skillet, add butter and melt over medium heat. Once hot, add in mushrooms, making sure to not crowd the pan. Cook for about 7 minutes per side. The bottom should be browned before flipping.
- Once fully cooked, add to a paper towel lined plate to drain off excess oil.
- Continue with remaining mushrooms until all are cooked. Add in more butter to the pan if needed.
- Serve warm.
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