It is almost Morel season here in the Southern USA. I am a person who loves wild mushrooms of any sort. This recipe is good for all of them. If you have never had a fried Morel you have missed out. People here protect their patches with shot guns!!! Find a few, fry them up and enjoy.
1 Pound Fresh Morel Mushrooms -Dirt Gently Brushed Off And Mushrooms Halved Lengthwise
1 Cup All-Purpose Flour
1 Teaspoon Sea Salt
1 Cup Vegetable Shortening
salt to taste
Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
Step 2 Place flour and salt in a shallow bowl.
Step 3 Heat vegetable shortening in a large skillet until very hot.
Step 4 Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
Step 5 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! Serves 4 (In my case 1)