📝 About This Recipe
In the heart of the Midwest, the arrival of morel season is treated with the reverence of a holy holiday. These elusive, honeycombed treasures offer a deep, earthy umami and a nutty finish that is best highlighted by a simple, golden-brown crust. This recipe uses a classic cracker-crumb coating and real butter to create a delicate crunch that gives way to the tender, woodland essence of the mushroom.
🥗 Ingredients
The Mushrooms
- 1 pound Fresh Morel Mushrooms (cleaned, halved lengthwise)
- 4 cups Cold Water (for soaking)
- 1 tablespoon Kosher Salt (for the soaking brine)
The Breading
- 2 sleeves Saltine Crackers (crushed into fine crumbs)
- 1/2 cup All-Purpose Flour
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Smoked Paprika (for a hint of color)
- 1 teaspoon Black Pepper (freshly cracked)
The Egg Wash
- 2 Large Eggs
- 1/4 cup Whole Milk
For Frying
- 4 tablespoons Unsalted Butter
- 2 tablespoons Neutral Vegetable Oil (to prevent butter from burning)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Gently shake the morels to remove any loose forest debris. Slice them in half lengthwise to inspect the hollow interior for insects.
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2
Prepare a brine by dissolving 1 tablespoon of salt in 4 cups of cold water. Submerge the morels and let them soak for 20-30 minutes; this draws out any hidden critters and seasons the mushrooms.
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3
Remove the mushrooms from the brine and rinse them under a gentle stream of cold water. Pat them very dry with paper towels; moisture is the enemy of a crispy crust.
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4
Place the saltine crackers in a large freezer bag and crush them with a rolling pin until they are fine crumbs, then pour into a shallow bowl.
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5
In a second shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, and black pepper.
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6
In a third bowl, beat the eggs and milk together until well combined to create your egg wash.
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7
Dredge a mushroom half in the seasoned flour, shaking off the excess. This helps the egg wash adhere.
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8
Dip the floured mushroom into the egg wash, ensuring it is fully coated, then let the excess drip off.
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9
Press the mushroom into the cracker crumbs, coating all the nooks and crannies. Repeat with the remaining mushrooms.
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10
In a large cast-iron skillet, heat the butter and vegetable oil over medium heat until the butter is foamy and just beginning to shimmer.
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11
Place the morels in the skillet in a single layer, being careful not to overcrowd the pan. Work in batches if necessary.
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12
Fry for 3-4 minutes per side, turning carefully with tongs, until the coating is a deep golden brown and crispy.
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13
Transfer the fried morels to a wire rack set over a baking sheet to drain; this keeps the bottoms from getting soggy.
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14
Sprinkle with a tiny pinch of extra salt while hot and garnish with fresh parsley.
💡 Chef's Tips
Always pat your morels completely dry after soaking; if they are wet, the breading will slide right off during frying. Using a mix of butter and oil allows for the rich flavor of butter while raising the smoke point so the mushrooms don't burn. Do not overcrowd the pan, as this lowers the oil temperature and results in greasy, limp mushrooms. If you don't have saltines, Ritz crackers offer a buttery alternative, but saltines provide the most authentic Midwestern crunch. Morels are wild mushrooms; never eat them raw as they can cause gastric upset—always cook them thoroughly.
🍽️ Serving Suggestions
Pair with a crisp, cold Midwestern craft pilsner or a dry Riesling to cut through the richness. Serve as a standalone appetizer with a side of homemade garlic aioli or a simple squeeze of lemon. Accompany a pan-seared ribeye steak for the ultimate 'surf and turf' of the forest. Serve alongside scrambled eggs and buttered toast for a luxurious hunter's breakfast. Enjoy them immediately while hot—morels lose their magical crunch quickly as they cool.