Description
We hunt these every spring and, cooked this way, you can taste the mushroom and they stay crispy. These are the prime rib of mushrooms! You will love these so much you won’t be able to stop eating them.
Ingredients
- 20 large fresh morel mushrooms
- ½ cup all-purpose flour
- ½ cup Italian cracker crumbs
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper, or more to taste
- ¼ teaspoon dried oregano
- ⅛ teaspoon dried thyme
- ⅛ teaspoon ground cumin
- 1 ½ cups milk
- 1 egg
- vegetable oil for frying
Instructions
- Place morels into a large bowl of warm
- salted water and let soak for 30 minutes. Drain and blot dry with paper towels.
- Whisk milk and egg together in a small bowl. Combine flour
- cracker crumbs
- paprika
- black pepper
- cayenne pepper
- oregano
- thyme
- and cumin in a large resealable plastic bag.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- While the oil is heating
- dip mushrooms
- a few at a time
- into milk mixture. Toss in breading mixture until coated; shake off excess.
- Working in batches
- fry breaded mushrooms in the hot oil until dark brown and crispy
- 2 to 3 minutes per side. Drain on paper towels.
Prep Time: 15 mins
Cook Time: 4 mins
Total Time: 49 mins
Servings: 4