We hunt Morel Mushrooms every spring where we live here in Brown County, Indiana. They are very hard to find because you have to look in a location that's just right. Shade with part sun, moisture (but not wet), usually at the bottom of valleys. It's like going on an Easter egg hunt with camouflaged eggs that might not even be there.
We soak them in water for a little bit. That helps keep them moist before you cook them.
Megan is cutting them in half down the middle and cutting off any dirt at the root. Sami didn't help because she won't eat them anymore; she gorged herself on the morels once and made herself sick.
While still damp, we roll them in flour, salt and pepper. Everyone does it differently, like dipping them in egg first or rolling them in corn meal.
We fry them in hot oil till crispy and lightly browned. Some people fry them in bacon grease, but I don't want the bacon to hide the mushroom's flavor.
Megan is gently flipping them over.
Time to eat! These are a local delicacy, and sell for about $25/lb. They taste very light and meaty at the same time, and taste nothing like button mushrooms.
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