More Great Recipes: Mushroom | Side Dish | Stove

Morels In Tennessee

User Avatar
Member since 2007
No Video

Serves | Prep Time 20 | Cook Time 20

Why I Love This Recipe

It's April time for dry-land toad hunting!!! My best time growing up was on shrooms hunts. Looking in the spring flowers to find a morel for supper,mmmmmmm. Colors range from black, gray, brown, tan, yellow & white(see pic) We'd make a meal of nothing but dry-land toads (that is what we called them here in Tennessee.) Or use as a side dish with anything! They don't last long in the woods, so go get 'em!

Mushroom Preparation - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.

Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.

Truly food from heaven!

Ingredients You'll Need

Morels (bunches of 'em)
1 Egg
1/2 cup milk
3-4 Tablespoons Butter/Margarine
Frying Pan (non-stick is good...iron skillet is better)
1/2 cup flour or so
Salt/Pepper to taste


Questions, Comments & Reviews

I absolutely love these mushrooms and last year was the first time my daughter had them. I fry them up and then dip them in honey. Oh so wonderful!!!

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Torta Cubana
Torta Cubana
Oreo Balls
Oreo Balls
Slutty Brownies
Slutty Brownies