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We Play Everything - Des Moines

Lucy Lugnut

Mmmmmm. The. Best. Wild. Food. Ever.


The morels have arrived!  To celebrate, let's review how to cook 'em up the simple down home way.   And no, I'm not telling where I found them.


You will need:


Morel mushrooms

Flour  (go gluten free and use corn starch)

Butter or Canola Oil

Slice mushrooms in half lengthwise

Place halved mushrooms in a large bowl and cover with cold, lightly salted water. 

Let set about 5 minutes to loosen any dirt.

pour off salted water, rinse, and repeat twice more. 

Thoroughly rinse mushrooms a final time and allow to drain on paper towels.

Place flour in a shallow bowl.

Heat vegetable butter or oil in a large skillet or fry pan until very hot.

Meanwhile dredge mushrooms in flour and tap off excess.  Gently lay mushrooms in the hot oil or butter.

Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. 

Drain morels on paper towels, salt to taste, and enjoy your treasures!


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