Morels (aka Morchella rufobrunnea) are currently in season, they come up every spring. Morels are so prized they sell for approximately $20 – $40 a pound! I say keep that money and have fun finding your own! Lots of people have a great time mushroom hunting (and eating). So join the party if you can. Get out there and find some morels. But do your research first. Make sure you have a true morel mushroom.
How to Find Morels: (from www.fieldandstream.com)
Found in much of the U.S. from late March through May, the morel is our favorite mushroom: plentiful, easy to identify, and delicious. It has colorful names like Molly Moocher, Miracle, Dryland Fish—or, my favorite, Hickory Chickens—but mostly, people just call them “mushrooms” and it’s understood that means “morels.”
Morels live in and on the edge of forested areas. Look for ash, aspen, elm, and oak trees, around which morels often grow. Early in the spring as the ground is warming, you’ll find them on south-facing slopes in fairly open areas. As the season progresses, go deeper into the woods and onto north-facing slopes.
Well-drained, sandy soils like creek bottoms make good hunting spots as well. You’ll find the first morels of the year when daytime highs reach the 60s and lows stay above 40 degrees.
How to Cook Morels: (from www.hubpages.com)
First you want to start by taking a knife and chopping off any dirt that you find on the stem.
Second you want to get all of the bugs out of them, the first thing you want to do is split them down the middle long ways with a knife.
Next you want to run them under some water washing out all of the bugs. Once you have washed the bugs out you want to place them in a bowl of salt water. 2 Tablespoons of salt per bowl of water should be enough. You can use the regular salt found at your local grocery store.
After cleaning all of your mushrooms, you want to let them soak in the salt water over night. This will continue to clean off and kill any insects that you may have missed.
Once the soaking process is done, you need to determine how you want to cook them.
I like to take 3 bowls and fill one with flour, and the Second one with cracker crumbs and the Third one with beat up eggs.
The first thing you do is soak the morel in the egg bowl, then you roll the morel in the flour and last roll it in the cracker crumbs.
Once you have completed the Three bowl system, place your morels in a frying pan that has heated up on medium heat with about a quarter of a cup of vegetable oil in it.
I like to cook my morels until then are golden brown, but you can cook them less or more depending on your liking.
Last step is to take a plate and place a paper towel on top of it. This will assist you in absorbing the left over vegetable oil.
Use a fork or something to scoop the mushrooms out of the pan and place them on the paper towel.
I like to add salt to mine, but again you can use your personal preference.
Allow to cool and enjoy.