Name: Easy Fried Morel Mushrooms
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound fresh morel mushrooms - dirt gently brushed off and mushrooms halved lengthwise; 1 cup all-purpose flour; 1 cup vegetable shortening; salt to taste

Cook Time: 10 minutes

Ingredients

This recipe yields 4 servings.

1 pound fresh morel mushrooms (dirt gently brushed off and mushrooms halved lengthwise)
1 cup all-purpose flour
1 cup vegetable shortening
Salt to taste

Directions

Step 1: Begin by placing the halved morel mushrooms in a large bowl. Cover them with cold, lightly salted water. Let the mushrooms refrigerate for about 5 minutes to loosen any dirt that may be present.

Step 2: After 5 minutes, pour off the salted water, rinse the mushrooms, and repeat the process twice more. The crevices of the mushrooms might hold tiny stones or insects, so it's important to thoroughly rinse them each time.

Step 3: Once the mushrooms have been rinsed for the final time, allow them to drain on paper towels.

Step 4: Place the flour in a shallow bowl, ready for coating the mushrooms.

Step 5: Heat the vegetable shortening in a large skillet until very hot.

Step 6: Roll each mushroom in the flour, tapping off the excess. Gently place them into the hot shortening.

Step 7: Pan-fry the mushrooms until golden brown and the flour coating is crispy, which should take around 5 to 8 minutes. Turn the mushrooms often for even frying.

Step 8: Once cooked, drain the mushrooms on paper towels. Sprinkle with salt to taste and serve hot. Enjoy your deliciously crispy morels!

Nutrition Facts (per serving)

Calories	185
Total Fat	5g
Saturated Fat	1g
Sodium	39mg
Total Carbohydrate	29g
Dietary Fiber	2g
Total Sugars	1g
Protein	6g
Vitamin C	3mg
Calcium	5mg
Iron	3mg
Potassium	33mg

Note: The nutrition information provided includes the full amount of flour used. The actual amount of flour consumed will vary. The nutritional value of the shortening used for frying has been estimated based on a 10% retention value after cooking, but this may vary depending on cooking time, temperature, and the specific type of shortening used.

Comments

Seeker

10/06/2025 01:52:54 PM

Morels are so packed with flavor, they don't need a bunch of help otherwise. This is the way we always fix them, (except slight difference) I deep fry in 350 oil. Some people I know dips them in beaten egg and fine cracker crumbs. I have fried in butter, but I like the results with oil. Could always drizzle a bit of melted butter over them after frying, if desired. The most I've ever found is enough to fill a grocery sack. If you've found some I'm jealous.

Freda Faulkner

01/27/2022 03:11:03 PM

This is the recipe I've always used to fry my morels. The only difference is, with wild morels, I soak them in salted water for abut 1/2 hour; then rinse thoroughly, squeeze out the excess water, then roll in the flour and fry. With the wild morels, there are a lot of very tiny bugs in them, hence the extra soaking and rinsing. And they do not fall apart when squeezed tightly between your palms to remove the excess water. Most delicious mushroom there is.

Yimmy

04/15/2020 02:56:17 PM

I cut off stem dirt, soak in cold/salted water to kill critters, then put on paper towels to dry. No step or putting in refer. I use butter to fry in and add garlic!

JenEden

03/23/2018 06:10:53 PM

Good base recipe! I usually soak them longer - overnight - and prefer to fry in butter or butter flavored shortening in a cast iron skillet, then salt liberally!

Cajun in Missouri

04/25/2016 12:52:32 PM

Being a cajun its hard to eat other regions food. When I came here I wa's dissapointed in most food and just ate at home. I had some friends over and they brought these. It was the best thing I ate around here. I fix them a bit different. Flour is the best I agree. I use butter to fry in. Butter is always better in a skillet. Also I use Tony chacheres creole seasoning. If you haven't had it get it. It much better than season salt with more flavor less salt.

Beth

06/10/2012 10:35:42 AM

We dip ours in egg first, then flour, but just dipping in flour is good, too. It's hard to do it wrong! This recipe is sure making me want some!

Anthony Young

04/30/2025 03:44:38 AM

Fast prep, amazing taste — nailed it.

Stephen Johnson

12/14/2024 08:18:19 PM

It’s simple, but somehow incredibly satisfying.

squidproquo

03/16/2020 06:07:48 AM

In Missouri these are our local delicacy. If using butter (please) don't rinse your pan, fry up some eggs the next morning. Best fried eggs ever. My kids are mostly grown but their eyes still glaze over when I mention this.

Linda Anderson

03/15/2020 05:00:47 PM

I added half flour and half cornmeal to coat them.In the South they call these mushrooms Dry Land Fish!I don't know why.They are wonderful too bad you can only find them in spring.I love them they are only mushrooms that I will eat.

salena

12/13/2019 10:56:16 PM

I personally think they taste like a gourmet chicken nugget! Easy and absolutely delicious

Deb D4

05/16/2018 11:37:07 PM

Delicious! Add garlic in the end and a few mushrooms.

Shane Danae

01/21/2018 01:13:36 AM

great recipe

LoriMD

05/24/2015 08:58:36 AM

Perfect recipe for cleaning and frying fresh morels! Do not fry in butter unless you're willing to change the butter after every panful. Hot oil & fast frying to retain moisture!

Soup Loving Nicole

04/23/2015 06:21:10 PM

This is how I have made them in the past and I should have stuck to this recipe. I thought I'd be smart and do half flour half cornmeal for a change. I should have stuck to all flour. Lesson learned! Until next Spring...