How Long Should I Cook Morel Mushrooms

These pan fried morel mushrooms are the perfect way to use up the delicious spring mushroom. Lightly pan fried in butter and totally delicious! So get out and forage those mushrooms and get to cooking!

When I was a kid my dad and I would go out in the woods and forage for wild morel mushrooms.

It was my favorite time of the year. Sometimes we would strike it rich and come home with a giant bag full of mushrooms and other times we would come home with only a handful.

You never quite know what you will find.

If you have never had a morel mushroom they have a wonderful meaty texture and a slightly nutty taste.

It's hard for me to describe but it's amazingly delicious. It tastes completely different than the store-bought mushrooms you may be accustomed too.

A couple important thing to note is that if you are foraging for your own morels you must make sure you are actually picking morels.

There are mushrooms that look a lot alike but are in fact false morels. They are poisonous and obviously not something you want to eat.

The easiest way to check if you have a true morel is by making sure the head and stem are connected (one fluid piece) and making sure the inside of the stem is hollow.

If you notice the head is not attached or see a cotton substance inside the stem you should steer clear.

There is also the option of just going to the store and buying them. Either way.

Now, a few more points. Always soak your mushrooms (even the store-bought ones!) because bugs love to hide out inside those little spongy caps.

The salt water soak will help kill and draw out all the bugs and dirt.

Also, never eat morels raw. They have a toxin that must be cooked out.

I love my morels lightly coated and cooked in really good butter because that is how my dad used to make them. I

have had them in fancy cream sauces and even in omelets, but hands down butter pan fried is my favorite.

Love these pan fried morel mushrooms?

Try my Mushroom Herb Goat Cheese Frittata, Sausage Spinach Mushroom Phyllo Bites, Italian Sausage and Mushroom Lasagna, Garlic Wild Mushrooms on Toast, One Pot Ground Beef Mushroom Stroganoff sausage and spinach stuffed mushrooms, creme fraiche mushroom gnocchi or my breakfast stuffed mushrooms!

Pan Fried Morel Mushrooms

Yield: 1/2 pound

Prep Time: 4 - 12 hours soaking, 20 minutes cooking prep

Cook Time: 15 minutes per batch

Total Time: 45 minutes cook time

Ingredients:

1/2 pound morel mushrooms
Water
1 tablespoon kosher salt
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon ground pepper
1 teaspoon garlic powder
2 tablespoons unsalted butter (more if needed)

Directions:

In a large bowl add all morel mushrooms. Cover with warm water and add in 1 tablespoon kosher salt. Mix together to incorporate salt.

Let sit in the refrigerator for at least 4 hours but up to 12 hours. I usually let mine sit in the fridge overnight. When you pull the mushrooms out of the fridge do not be surprised if you find little dead bugs floats in the water. This is normal. They like to hide in the little crevices of the mushroom cap.

Drain the mushrooms, rinse and cut in half. If you notice any dirt in the inside of of the mushrooms just wipe away with a damp paper towel.

In a bowl add flour, kosher salt, ground pepper and garlic powder. Gently toss coat mushrooms in flour and set aside until all mushrooms are coated.

In a large skillet add butter and melt over medium heat. Once hot add in mushrooms, making sure to not crowd the pan. Cook for about 7 minutes per side. The bottom should be browned before flipping. Once fully cooked add to a paper towel lined plate to drain off excess oil.

Continue with remaining mushrooms until all are cooked. Add in more butter to the pan if needed.

Serve warm.