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Prepping Morels

Written by:
CK Kochis


Preparing for cooking

Cleaning morel mushrooms can help in the prevention of eating slugs, bugs and dirt. When I was a child, I was taught to soak morels in salted water for 15 minutes. This kills any slugs, and draws out bugs from the nooks and crannies. I’ve heard of other people skipping the salt and rinsing the mushrooms under gently running water and patting them dry. I know one person who just brushes off the dirt and bugs with a dish towel.

Helpful cooking hints

  • Slice the morels in half lengthwise. This provides another to opportunity to remove dirt, ants, slugs and other creepy crawlers.
  • To maintain plump texture, cook the mushrooms shortly after harvesting.
  • Store “dirty” mushrooms in the refrigerator for a couple of days in a paper bag. Wait to clean mushrooms prior to cooking. Do not store in plastic.
  • To accentuate the unique flavor of morels, do not use a lot of spices or strong flavored vegetables.

Simple cooking instructions for Fried Morels

Clean morels and slice morels lengthwise.
Toss mushrooms in a bowl of flour (use enough flour to lightly coat mushrooms).
Heat butter in a frying pan.
Carefully place mushrooms (single layer) in hot butter
Fry each side for approximately two minutes.
Serve hot.

Morel mushrooms are great fried or sautéed...

...on top of grilled steak
...on a hamburger
...in creamy, cheesy pasta dishes
...in scrambled eggs

Share in the comments below what dishes you like to add mushrooms to.

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