Morels
Just saute lightly in a little butter and garlic. Yum.
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Morels
@ lemons- I am jealous! Here in northern Indiana we tromped over several acres of the in-law's woods this past weekend and found a grand total of 16 'shrooms. And a very dead, very smelly cow that the FIL just hasn't gotten around to burying yet. Ugh.
As far as preparation goes, well, the only way I've ever had them is lightly floured and sauteed in butter. I just don't know if I'd want them any other way, and DEFINITELY not heavily breaded and deep fried.
@chiff- were the 'shrooms cooked??
Morels
Saute them in butter until they're soft and browned, sprinkle with sea salt, and scoop onto toast.
Morels
OMG... sorry I can't tell you exactly how to fix them, but you are SO lucky... they're probably my very favoritist mushroom ever... I am green with envy...
mmmmmmm...
Morels
Whatever you do, please for the love of all thing tasty don't bread them and deep fry them. It's a mushroom fad lately, and it ruins perfectly lovely shrooms, if you ask me.
Morels
The best way I have ever had morels was stuffed with a liver pate. Glorious.
My favorite desccription of morels? "Wicked." Yeah baby.
Morels
It's been a banner year for morels in eastern Missouri. I like to use them in a cream sauce for pasta, with a little garlic and a drop of sherry or port. Be sure to cook them for at least 10 minutes; there's a substance in them that you need to break down with heat., I believe some people can tolerate them raw, but I wouldn't want to take the chance. Have fun.
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