Sunday, June 14, 2015

Chicken Fried Morel Mushrooms

I was lucky enough to score some fresh morel mushrooms at the store, but then I was stumped.  Exactly what was I going to do with these little delicacies?  Nothing seemed good enough.  I mean, these things are about $60 a pound.  So I ended up just being very southern and frying them like chicken.  And they were fabulous.  I love it when these things just work out.

Chicken Fried Morel Mushrooms

½ cup all-purpose flour
½ teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon dried thyme
¼ teaspoon ground cumin
¼ teaspoon roasted garlic powder
¼ teaspoon onion powder
⅛ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
¼ pound fresh morel mushrooms
Olive oil
Fleur de sel, for sprinkling

Combine flour and all seasonings except fleur de sel.  Set aside.

Place morels in warm salt water to soak (this cleans them and removes any bugs and dirt). Slice off the bottom of the stem and cut morels in half lengthwise.

While still wet, toss mushrooms with the flour mixture. Shake off excess and drop into a frying pan with a thin layer of olive oil, over medium heat.  Cook on first side until browned, about 3 minutes, then flip and fry on the other side for about 1 minute more. Drain on a paper towel and sprinkle with fleur de sel, if desired, while still hot.

Makes 2 to 4 servings

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