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Post by greenhunter on Feb 7, 2007 23:33:22 GMT -5
Hey I just wash 'em in salt water, split them open lengthwise and then cover them in flour and sautee them in butter. But cracker meal is good too.
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Post by hunter480 on Feb 8, 2007 17:46:47 GMT -5
What I want to know is how to find `em. I know how to eat `em if I can only get my paws on `em. I need places to hunt for them.
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Post by chicobrownbear on Feb 8, 2007 22:45:48 GMT -5
Two words: Mushroom Gravy
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Post by parrothead on Feb 9, 2007 9:43:59 GMT -5
I just finished my last batch up over Christmas. I like to dry them and save abunch.
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Post by DEERTRACKS on Feb 9, 2007 14:36:21 GMT -5
What I want to know is how to find `em. I know how to eat `em if I can only get my paws on `em. I need places to hunt for them. Good luck! It's tough finding a good stand of mature Poplar, Ash, or Elm anymore that has not been timbered.  |
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Post by DEERTRACKS on Feb 9, 2007 14:37:36 GMT -5
Hey I just wash 'em in salt water, split them open lengthwise and then cover them in flour and sautee them in butter. But cracker meal is good too. Peanut oil is good also.  |
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Post by Hoosier Hunter on Feb 11, 2007 21:01:30 GMT -5
What I want to know is how to find `em. I know how to eat `em if I can only get my paws on `em. I need places to hunt for them. Go to Idaho! The couple times I bear hunted there I never seen so many morels in my life. A blind man could fill a wal-mart sack effortlessly in no time at all. |
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Post by Decatur on Feb 17, 2007 17:05:22 GMT -5
MMMMMMM....Morelsssss.(drooling, with eyes rolled back in head)
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Post by JohnSmiles on Feb 17, 2007 19:08:08 GMT -5
Oh my yesss.......
;D ;D ;D
Its a toss up between floured and fried in butter or lard.
Both give a distinct flavor.
Here are a couple of tips for anyone not already aware of them:
Never wash your morels in saltwater unless you plan on eating them all within a day or two.
They will last 2-3 weeks in the fridge if you simply rinse AND DRAIN them a few times in clean water.
And make sure they are DRAINED.
Drain off any water that accumulates in the bottom of the bowl daily, and after a couple of days you can simply put a paper towel in the bottom to absorb any excess moisture.
Also for those who want to try storing some in the freezer, what has worked best for me is to partially fry them, maybe half-way, drain the oil off, and then freeze them on aluminum foil, not touching each other.
After they are frozen, dump them in a freezer bag and they will keep 6 mos or longer.
When you need to sample a few, deep frying them works best.
Get the oil hot, then dump them in a few at a time just like french fries.
Just be careful not to overcook them at this point.
A couple of minutes is just right unless you dumped in too many and cooled the oil off.
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Post by solohunter on Feb 18, 2007 16:07:37 GMT -5
Flour with some essence and fry...BAM!!!!!
Solohunter
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Post by steiny on Feb 27, 2007 17:54:35 GMT -5
Split shrooms lengthwise.
Rinse.
Shake damp shrooms in bag of flour, salt and pepper to bread them.
Fry semi-crispy in vegetable oil, with a half stick of butter added for flavor.
Chuck them out on a paper towel to de-grease.
Chow down.
Goes best with crappie fillets and cold beer.
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