Favorite Morrel recipe

Discussion in 'The BOC Diner' started by cheapNdisgusting, Apr 16, 2009.

  1. cheapNdisgusting

    cheapNdisgusting Well-Known Member Supporting Member Supporting Member

    Messages:
    17,917
    State:
    Yonder in Mo.
    Name:
    Russ
    Second day of good warm sun here in SEMO. They will start later today or tomorow.

    What is your favorite, EASY, any idiot can do it, recipe. Forget healthy and political correct. Something with lots of real butter.

    Tanya - I know you have one.
     
  2. Dirtdobber

    Dirtdobber Guest Staff Member

    Messages:
    3,584
    State:
    Vian Okla
    Mix eggs and butter dip mushrooms then dip in flour deep fry.
     

  3. cheapNdisgusting

    cheapNdisgusting Well-Known Member Supporting Member Supporting Member

    Messages:
    17,917
    State:
    Yonder in Mo.
    Name:
    Russ
    Soak them in salt water a while to kill the bugs.
    Cut them in quarters (long strips).
    Dip into beaten eggs and then into cracker crumbs.
    Pound of butter in a skillet heated just short of smoking.
    Drop in the shrooms and cook for about 4 - 5 min.
    TRY to wait till they cool a little before eating.
    Scream in pain because you have blisters on your tongue because you didn't wait.
     
  4. Netmanjack

    Netmanjack New Member

    Messages:
    3,734
    State:
    Ohio
    I'm a bacon grease or olive oil kind of guy. Butter fat burns to easily. No egg or crackers. I want to taste morel. Same with the salt water. Just brush off the dirt and bugs. Soaking dilutes the taste. Other than that, that's the same way I do it. Ouch' damn that's hot! lol :eek:oooh:
     
  5. postbeetle

    postbeetle New Member

    Messages:
    6,598
    State:
    Iowa
    Gonna have a new one for ya when ours start.

    I can't eat them anymore because I have developed a life threatening allergy to them. We have many and I love to hunt them. Made a deal with a Greek short order cook here locally. He is from Chicago and is an excellent cook. I told him I would bring him all he wanted.

    He told me he had an entirely different recipe for them. Uses wine and something else. He will cook them when I bring them to him. Gonna find a coupla guys to go along with me to sample them. Will give you their opinion then.

    John.
     
  6. smokey

    smokey New Member

    Messages:
    1,876
    State:
    Tennessee
    easy you say?
    pick em
    wash em
    slice them into buttered fry pay.
    heat till done
    eat. easy and good!!
    smokey
     
  7. flysure1

    flysure1 New Member

    Messages:
    198
    State:
    Illinois
    I also do not do anything other than a quick salt water bath, shake them in a gallon plastic bag with some flour and salt and pepper, the pepper is so I cannot tell if it is the tiny black speck bugs or pepper!
     
  8. cheapNdisgusting

    cheapNdisgusting Well-Known Member Supporting Member Supporting Member

    Messages:
    17,917
    State:
    Yonder in Mo.
    Name:
    Russ
    Hopefully, I'm not the only one that noticed that in most all Beetlejuice's posts, he doesn't talk that much about travel. However, in this post, wine was mentioned. This has nothing to do with mushrooms at all - IT'S A ROADTRIP. WAY TO GO!
     
  9. postbeetle

    postbeetle New Member

    Messages:
    6,598
    State:
    Iowa
    Russell, the only road trip I am going to make is tomorrow I am going to the Can recycle center in town to smell the smell of stale beer in all those cans that are returned. Like going to a restaurant and smelling the steak grilling.

    Besides Russell, I could have easily brought you all those breads sacks of mushrooms if i really wanted to do a road trip. Where is Missoura by the way?

    John.
     
  10. brew1961

    brew1961 New Member

    Messages:
    182
    State:
    West Virgi
    Cut the mushroom long ways, only through one side. Make the following.

    • 8 ounces lump crab meat
    • 1/4 cup finely chopped celery
    • 1/4 cup finely chopped onion
    • 1/2 small clove garlic, finely minced, or dash garlic powder
    • 1 tablespoon finely chopped red bell pepper
    • 1 egg
    • 2 tablespoons mayonnaise
    • 1 teaspoon Worcestershire sauce
    • 1 cup soft bread crumbs
    • 1 1/2 teaspoons Creole seasoning
    • 4 tablespoons butter
    Preparation:

    stuff shrooms with the above. You can roll them in egg and Italian bread crumbs and fry in butter, you will love them! Enjoy!
     
  11. Netmanjack

    Netmanjack New Member

    Messages:
    3,734
    State:
    Ohio
    Tim, thanks for the tip.Although I used pork sausage for the meat they were still excellent. I had a few six inche'rs that filled up very nicely then flower, egg and bread crumbs and deep fried. It was a very pleasant change.:wink:
     
  12. kat in the hat

    kat in the hat New Member

    Messages:
    4,875
    State:
    Missouri
    Anything more than just butter, flour, salt, and pepper is ruining them, imo. I like to taste the mushroom. :wink:
     
  13. 350degree peanut oil

    350degree peanut oil New Member

    Messages:
    21
    State:
    NC
    I'm in the simpler-is-better-with-morels camp, too. Slice, sautee in half butter/half olive oil, then salt and black pepper. MMM. Is it next spring yet? At least it'll be chanterelle season in a few weeks. Here's some of this year's haul:
     

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  14. Catgirl

    Catgirl New Member

    Messages:
    13,546
    Russell, I have no clue why I haven't seen this thread before. :eek:oooh:

    Actually, I DON'T have one.....well, I MIGHT have one or ten, just never looked for morrel recipes in my cookbooks.

    I'm depra.....er, deprived. I have as yet to even taste a morrel mushroom. :sad2: