Pan fried morel mushrooms are a springtime delicacy that is foraged from the woods of a few lucky hunters. Packed with flavor, this morel recipe highlights the mushrooms earthy profile.
My family and I look forward to the morel mushroom season every year. We pray that my husband, Randy, can find at least one batch of mushrooms for us.
Memories of cooking morel mushrooms go back more than 35 years. As a child, my family would take camping trips with other family members just to search for these mushrooms.
As an Amazon Associate, a Walmart Affiliate, and a member of other affiliate programs, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
After spending countless hours of mushroom foraging the Michigan woods my mother used to fry-up our wild food over an open campfire. A morel here and a morel there, seems to be the trend these days when searching for the springtime mushroom of North America.
My cousin, Mandy Schram of Mandy Schram Photography, has taken some beautiful pictures of morel mushrooms. Take a look at her site for more awesome Michigan pictures here! Please follow Mandy to see more morel mushrooms in Michigan’s beauty.
? FAQ ?
You will find Michigan morel mushrooms in the springtime. The weather plays a large part on how plentiful the crop will be. Warm temperatures and wet conditions help the caps pop from the ground. Cold and dry spring weather will mean that the conditions are not right for the morels to grow.
Morels grow best in wooded areas that have been burned by fire and new growth begins to come to life. For more information, go to The State of Michigan – DNR – Morel Mushroom Hunting.
Morels are so expensive because of the supply and demand of the tasty mushroom. Hunters just can’t seem to find enough! Especially if Michigan spring weather does not corporate.
False Morel
When hunting for the allusive morels, this question seems to always come up. What is the difference between false morels and true morels? Check out this website for a free fact sheet.
How to Clean Morel Mushrooms
When finding morel mushrooms, you should always carry a bag such as an onion mesh bag to put your treasures in. This is because when you are out hunting and depositing your mushrooms into your bag the spores from the morels will fall to the forest ground.
Hence, spreading the morels “seeds” promoting future growth for years to come.
To clean your mushroom, fill your sink with cold water. Add a couple tablespoons of salt to the water and stir to dissolve. We prefer to slice our mushrooms in half and then toss them into the saltwater.
Let them soak for about 10 minutes occasionally tossing the mushrooms around in the sink. The reason you are soaking your mushrooms in cold saltwater is to kill any bugs that may be hiding in the cracks.
How To Store More Mushrooms
After soaking, place on a paper towel lined sheet pan. Gently dry with another paper towel or by flipping. We have stored our cleaned mushrooms in the refrigerator for up to a couple of days.
How to Cook Pan-Fried Morel Mushrooms
There are many ways to cook morel mushrooms. If you would like more morel mushroom recipes, check HERE. This is how my family likes to prepare our fresh mushroom recipes. Gather your ingredients.
Take a pack of saltine crackers and crush them to create a very fine powder. We put the crackers into a gallon Ziplock bag.
With a rolling pin, gently crush the crackers and then repeatedly roll the pin over the bag. Flip the bag often and continue rolling until all of the crackers have turned into a fine powder.
Crack your eggs into a medium sized bowl and whip up.
Cooking with Mushrooms
In a large pan on the stove over medium heat add 2 tablespoons of butter and melt.
Place a hand full of mushrooms into the whipped egg and gently toss with a fork. With the fork, scoop the mushrooms out of the egg and shake off any excess egg.
Transfer into the Ziplock bag of cracker crumbs and toss to lightly coat.
One by one, line the morels into the hot pan in a single layer.
Depending on the temperature of your pan, let the mushrooms brown for about 5 minutes. Keep an eye on the pan.
If you need more butter add a little at a time between the mushrooms. You do not want to have the mushrooms drowning in butter. Once the browning starts, it’s time to flip!
Flip each mushroom and brown on the other side. Make sure that each mushroom is golden brown on each side to ensure that they are cooked properly. Undercooked morel mushrooms can make you sick.
Blackstone Griddle Recipe Ideas
Instead of Pan-Frying Morel Mushrooms, cook them on a Blackstone Griddle! Use medium heat and prepare as directed above. Would you like over Blackstone Griddle recipe ideas? Go HERE for many more Blackstone recipes!!
Serve with your favorite dipping sauce or just pop into your mouth one after another like my family does! Enjoy!!
What To Serve With Pan-Fried Morel Mushrooms?
Anything!! This Smoked Meatloaf recipe is a perfect choice! Try Glenda’s collection of easy recipes!! I love, love, love her recipes!!
Pan Fried Morel Mushrooms
Pan fried morel mushrooms are a springtime delicacy that is foraged from the woods of a few lucky hunters. Packed with flavor, this recipe highlights the mushrooms earthy profile.
Ingredients
- Morel Mushrooms 1 pound
- Saltine Crackers 2 cups
- Salt 1/2 teaspoon
- Pepper 1/4 teaspoon
- Eggs 2 each
- Butter 4 Tablespoons
Instructions
- Gather your ingredients.
- Take a pack of saltine crackers and crush them to create a very fine powder. We put the crackers into a gallon Ziplock bag. With a rolling pin, gently crush the crackers and then repeatedly roll the pin over the bag. Flip the bag often and continue rolling until all of the crackers have turned into a fine powder.
- Crack your eggs into a medium sized bowl and whip up.
- In a large pan on the stove over medium heat add 2 tablespoons of butter and melt.
- Place a hand full of mushrooms into the whipped egg and gently toss with a fork to coat the mushrooms. With the fork, scoop the mushrooms out of the egg and shake off any excess egg. Transfer into the Ziplock bag of cracker crumbs and toss to lightly coat.
- One by one, line the morels into the hot pan in a single layer.
Depending on the temperature of you pan, let the mushrooms brown for about 5 minutes. Keep an eye on the pan. If you need more butter add a little at a time between the mushrooms. You do not want to have the mushrooms drowning in butter. Once the browning starts, it’s time to flip! - Flip each mushroom and brown on the other side. Make sure that each mushroom is golden brown on each side to ensure that they are cooked properly. Undercooked morel mushrooms can make you sick.
- Once fully cooked, place the pan fried morel mushrooms on a paper towel lined plate to soak up any excess grease.
Notes
Where Do Morels Grow Best?
You will find Michigan morel mushrooms in the springtime. The weather plays a large part on how plentiful the crop will be. Warm temperatures and wet conditions help the caps pop from the ground. Cold and dry spring weather will mean that the conditions are not right for the morels to grow. Morels grow best in wooded areas that have been burned by fire and new growth begins to come to life. For more information, go to
https://www.michigan.gov/documents/mdch/Morel_mushroom_fact_sheet_353691_7.pdf.
Why Are Morels So Expensive?
Morels are so expensive because of the supply and demand of the tasty mushroom. Hunters just can’t seem to find enough! Especially if Michigan spring weather does not corporate.
False Morels
When hunting for the allusive morels, this question seems to always come up. What is the difference between false morels and true morels? Check out this website https://www.michigan.gov/documents/mdch/Morel_mushroom_fact_sheet_353691_7.pdf for a free fact sheet.
How to Clean Morel Mushrooms
When finding morel mushrooms, you should always carry a bag such as an onion mesh bag to put your treasures in. This is because when you are out hunting and depositing your mushrooms into your bag the spores from the morels will fall to the forest ground. Hence, spreading the morels “seeds” promoting future growth for years to come. To clean your mushroom, fill your sink with cold water. Add a couple tablespoons of salt to the water and stir to dissolve. We prefer to slice our mushrooms in half and then toss them into the saltwater. Let them soak for about 10 minutes occasionally tossing the mushrooms around in the sink. The reason you are soaking your mushrooms in cold saltwater is to kill any bugs that may be hiding in the cracks. After soaking, place on a paper towel lined sheet pan. Gently dry with another paper towel or by flipping. We have stored our cleaned mushrooms in the refrigerator for up to a couple of days.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 293Total Fat 17gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 7gCholesterol 124mgSodium 686mgCarbohydrates 27gFiber 4gSugar 1gProtein 10g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
Did you enjoy this recipe? Your comment and 5-star rating takes just seconds but helps other readers and helps our site gain more readers! Thank you for taking the time to share your comments!
Stay in touch with me through social media!
- Tried this recipe? Snap a picture and tag #frommichigan2019 on Instagram.
- Like my page on Facebook.
- Do you Pinterest? Pin & share this recipe!
If you enjoyed this recipe, you may like the following recipes: Venison and Chicken Kabobs or Rhubarb Apple Crisp.
These were amazing!! I added them to tacos for a vegetarian meal and they were just perfect 🙂
I never thought about adding them to other recipes. What a great idea!!