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Thread: morel cooking

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    morel cooking

    So I have several pounds of morels at my disposal tonight for supper.What's the best way to cook them?Also have Ribeye and onions if that helps.From what I gather the morels are something I probably don't want to mix with anything else.


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    Re: morel cooking

    I like just breading them in egg, milk and flour with black pepper and a little A1 steak sauce.



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    Re: morel cooking

    I fry them in them in a Fry Daddy after breading them in Milk to flour to Milk to a Saltine Cracker crumb with salt and pepper breading. The flour makes the saltines stick really good so you get a real crunchy breading. Works on pork really well too.



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    Re: morel cooking

    Take saltine crackers and powder them in a Blender. Then use that as your breading after you soak them in eggs for a few seconds. Then I fry them in a 50/50 mixture of vegetable oil and butter. Salt to taste.

    Also, I really enjoy them just sauteed with a little salt and pepper. Either way, the key is to cook them low and slow. let them cook slowly.

    Also, another great recipe I found was to do a regular sautee of a bunch of them. Get yourself some bread dough and roll it out flat. Do a layer of flavorful cheese. I really like Gruyere. Put a shreded layer of that down, then spread your mushrooms on top of that. The put a layer of mozzarella cheese and sprinkle on some parmesan cheese. Roll that up and bake. I prefer the frozed bread dough, as it has a better taste to me than pilsbury, but there is a pilsbury version of dough that comes perfect and ready to roll out. You could use the bread sticks. But it always has that pilsbury taste to me.

    Personally, I'm a big morel buff. And I prefer to eat them as is without a lot of dressing. I love the taste of the things. I have even done the breaded and fried version and then put them over a bed of spaghetti and added sauce on top of that. I've always thought of doing a morel lasagna, replacing the noodles with morels.



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    Re: morel cooking

    Quote Originally Posted by Clonefan94 View Post
    Either way, the key is to cook them low and slow. let them cook slowly.
    This.



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