Morels!

[Toad]

A spring just wouldn't be a spring without a few buckets of our favorite little fungi, would it? So here's my version of morel magic. . .
>Find some (the hardest part)
>Gently cut off mushroom just above base of stem with knife, leaving part of stalk in the ground-- this allows mushrooms to regenerate in the area.
>Don't tell anyone where you found 'em (even harder)
>Soak mushrooms for several hours in salt water (this rids 'em of insects, etc.)
>Slice into halves (lengthwise) if you wish; dip in milk and beaten egg.
>Roll battered mushroom in crushed cracker crumbs--garlic and herb flavored if you wanna do it right.
>In pan, heat 1/2 inch of Canola oil to nearly steaming (good hot oil is essential, else you should end up with soggy fried morels-- gaaack!).
>Gently place morels in heated oil, sizzling for a few minutes on each side 'til golden brown.
>Place mushrooms on paper towel on platter and sprinkle with a dash of seasoned salt and black pepper.
>Eat as an appetizer for fresh caught channel cats or in a pinch, stream trout'll do.
Don't you feel sorry for those poor non-outdoorsy types?

-a friend called Toad

[Guest]

Hay Toad--I have some fresh cat's--AHH?--I hear you have some "EXTRA" Morels--MMMMM!!!!

(:

[Terry Hagstrom]

Sounds like a great recipe Toad. I have never been able to find the little tasty buggers even though I turkey hunt. So I will only read about it and wish. Sometimes at work I feel like a mushroom especially after the big company meetings!

[Terry Hagstrom]

Sounds like a great recipe Toad. I have never been able to find the little tasty buggers even though I turkey hunt. So I will only read about it and wish. Sometimes at work I feel like a mushroom especially after the big company meetings!

[Guest]

I've seen wild mushrooms in the woods and around Grandpaw's farm in Michigan, but not being able to distinguish between those edible or poisonous, I opt to leave them alone. Think I'll get a field guide and give em a try.

johann