Morels
05-08-2003, 11:07 PM
#11
Nontypical Buck
Join Date: Feb 2003
Location: East Central ILLinois USA
Posts: 1,595
RE: Morels
A couple of friends of mine just got back today from southern Illinois turkey hunting and brought me 2 turkeys to mount the tail fans and 2 pounds of large yellow morels
cooked as follow
>> CLEAN MOELS AND CUT IN HALF.
>>POUR A COUPLE OF CUPS OF CORN FLAKES INTO A ZIPLOCK BAG
SEAL BAG AND USE ROLLING PIN TO CRUSH CORN FLAKES INTO CRUMBS ADD A LITTLE SALT.
>>WISK 3 EGGS.
>>MELT 1 STICK OF BUTTER IN SAUTE PAN.
>>DIP MOREL CUT IN HALF INTO WISKED EGG.
>>PUT MOREL IN BAG OF CORN CRUMBS AND SHAKE TO COAT MOREL.
>>FRY MORELS IN HOT BUTTER UNTIL CRISRY.
ENJOY, THEY ARE YUMMY
DOSENT TAKE TO LONG AND DONT LET THE BUTTER GET TO HOT OR IT WILL BURN.
cooked as follow
>> CLEAN MOELS AND CUT IN HALF.
>>POUR A COUPLE OF CUPS OF CORN FLAKES INTO A ZIPLOCK BAG
SEAL BAG AND USE ROLLING PIN TO CRUSH CORN FLAKES INTO CRUMBS ADD A LITTLE SALT.
>>WISK 3 EGGS.
>>MELT 1 STICK OF BUTTER IN SAUTE PAN.
>>DIP MOREL CUT IN HALF INTO WISKED EGG.
>>PUT MOREL IN BAG OF CORN CRUMBS AND SHAKE TO COAT MOREL.
>>FRY MORELS IN HOT BUTTER UNTIL CRISRY.
ENJOY, THEY ARE YUMMY
DOSENT TAKE TO LONG AND DONT LET THE BUTTER GET TO HOT OR IT WILL BURN.
05-09-2003, 08:30 AM
#12
Fork Horn
Join Date: Feb 2003
Location: Colorado Springs
Posts: 130
RE: Morel Recipe
Usually I saute all of my morels and load them onto a swiss burger, steak, or in an omlete. I really don' t like to fry them.
But last night I made some stuffed morels with the big ones and it came out fantastic!
[ul][*] Cook up some minute rice and add seasoning to taste (I used some garlic salt and lots of pepper).[*] Clean out your big morels without cutting them open. (I had mine soaking for a few days in salt water to kill all the bugs and such.)[*] Spoon in as much rice as you can into the morels.[*] Coat the bottom of a casserole dish with butter. Go ahead and coat it good and thick![*] Bake for 15 minutes at 350 degrees.[*] Melt about a 1/3 cup of butter in the microwave and pour it over the morels. If some are looking too dry, go ahead and carefully roll them over.[*] Spread a little cheese on top of each morel. I used cheddar on half and swiss on the other half... I preferred the swiss myself.[*] Bake for another 15 minutes at 350 degrees.[*] Let cool for a few minutes and enjoy!
[/ul]
But last night I made some stuffed morels with the big ones and it came out fantastic!
[ul][*] Cook up some minute rice and add seasoning to taste (I used some garlic salt and lots of pepper).[*] Clean out your big morels without cutting them open. (I had mine soaking for a few days in salt water to kill all the bugs and such.)[*] Spoon in as much rice as you can into the morels.[*] Coat the bottom of a casserole dish with butter. Go ahead and coat it good and thick![*] Bake for 15 minutes at 350 degrees.[*] Melt about a 1/3 cup of butter in the microwave and pour it over the morels. If some are looking too dry, go ahead and carefully roll them over.[*] Spread a little cheese on top of each morel. I used cheddar on half and swiss on the other half... I preferred the swiss myself.[*] Bake for another 15 minutes at 350 degrees.[*] Let cool for a few minutes and enjoy!
[/ul]
05-12-2003, 08:20 PM
#13
Fork Horn
Join Date: Feb 2003
Location: stuart, iowa,usa
Posts: 280
RE: Morels
there was an article in the paper last week that said this is the best year for morells in iowa in 20-30 years. conditions are perfect, lot of rain, temps in the 60' s and 70' s. the ' shrooms are everywhere.
the article had a way to store them too. after morells are picked, cut in half, place on a screen, or wire mesh, place in the sun to dry. any bugs will leave looking for a cooler hide-out. dry for a day, place in a paper bag, and store in a cupboard. should keep for a year or two. soak in water, clean, and you are ready to go.
i have always ate them breaded and fried, either floured in a skillet, or battered with shorelunch, in a frier. but today, i satued them in about 1/4 inch of butter with lowerys season salt, and seasoned pepper, and used them in a venison stir fry. i tried a few before i threw them in the mix, DAMN they were awesome!! i' m gonna do that more often. eat them plain, and throw them over a grilled steak.
the article had a way to store them too. after morells are picked, cut in half, place on a screen, or wire mesh, place in the sun to dry. any bugs will leave looking for a cooler hide-out. dry for a day, place in a paper bag, and store in a cupboard. should keep for a year or two. soak in water, clean, and you are ready to go.
i have always ate them breaded and fried, either floured in a skillet, or battered with shorelunch, in a frier. but today, i satued them in about 1/4 inch of butter with lowerys season salt, and seasoned pepper, and used them in a venison stir fry. i tried a few before i threw them in the mix, DAMN they were awesome!! i' m gonna do that more often. eat them plain, and throw them over a grilled steak.
05-13-2003, 06:44 AM
#14
Giant Nontypical
Join Date: Feb 2003
Location: Chatsworth IL USA
Posts: 5,012
RE: Morels
After turkey hunting Sunday, my buddy and me went and got 42 of these things. That was the first time I had ever found any and I have yet to taste them. But I am heading to his house for supper tonight, and I will taste them then.
the 42 morels weighed in at about 1 pound.
the 42 morels weighed in at about 1 pound.
05-14-2003, 09:54 PM
#16
Join Date: Feb 2003
Location: Grove City Ohio USA
Posts: 256
RE: Morels
I am done as well for this year. But I tried something new for eats...
The wife made Johnny Marzetti...
I suate`d some yellows in butter and garlic, then mixed them in my serving of the Johnny Mac. Very good taste for `shrooms, added very favorable taste to Johnny Mac as well.
Can not wait until next spring!
The wife made Johnny Marzetti...
I suate`d some yellows in butter and garlic, then mixed them in my serving of the Johnny Mac. Very good taste for `shrooms, added very favorable taste to Johnny Mac as well.
Can not wait until next spring!
