Pan Fried Morel Mushrooms

If you’re looking for the best way to cook morels, these Pan Fried Morel Mushrooms are everything. Freshly picked morels dredged in seasoned flour and pan fried in butter until crispy and golden brown. There is nothing better. Disclaimer: please make sure to read up morel mushrooms before foraging and cooking. NEVER eat any mushroom you are 100% certain it’s safe to consume. 

Pan Fried Morel Mushrooms l SimplyScratch.com

I don’t even know where to begin. Morels are the elite of all mushrooms. They are nearly impossible to be farmed and typically grow in nature by certain types of dying trees – depending on where you live will determine the kind of dying tree to look by. Spring is prime morel season, so you only have a small window of time to find them. But when you do, you’ve hit the jackpot!

Pat and his longtime friend Craig have done their research and have been morel hunting for a couple of years now. So when Pat brought me home a pound or so of morel mushrooms they foraged from a top secret spot, I immediately dropped all my plans and read up on the best way to clean and cook morel mushrooms.

Pan Fried Morel Mushrooms l SimplyScratch.com

I’ll talk about cleaning morels in a few, but as for cooking my overall Google search turned up that pan fried in a skillet of butter is one of the best and most delicious methods. A simple dredge of flour and seasoning and a pan of hot bubbling butter yields crispy and golden brown morels. Sign. Me. Up.

So if you’re planning to make morels, whether deep fried or sautéed and haven’t done research, you really must. I am in no way a mushroom expert, my husband did a ton of research and watched a bunch of YouTube videos and I’ve used his knowledge and my own research to write up this post . Please read this post in its entirety as there are extremely helpful information and tips when scouting, cleaning and cooking morels.

And when you land a bag of morels, make these pan fried morel mushrooms. You’ll be glad you did.

Pan Fried Morel Mushrooms l SimplyScratch.comPan Fried Morel Mushrooms l SimplyScratch.com

First things first, if you’re unfamiliar with morels you must know there are such things as “false morels”, that are extremely poisonous and should NOT be eaten – cooked, raw or whatever. You want to find mushroom where the cap is intact with the stem (cap and stem are one single piece) and are hollow inside. You should steer clear from any morel looking mushrooms with fibrous material inside. Do your research and know what a real morel is from a phony or purchase them from your local market. With this said, you should never eat raw morels either, there are toxins in these mushrooms that need to be cooked out before consuming.

Cleaning is also extremely important. The spongy, honeycomb mushroom cap has all these teeny tiny nooks and crannies that are known to house tiny insects. Please believe me when I say that a rinse or wipe of damp paper towel, like you would for white button or cremini mushrooms, absolutely will not cut it.

Pan Fried Morel Mushrooms l SimplyScratch.com Pan Fried Morel Mushrooms l SimplyScratch.com

Here is the method I used to clean my morels: Start by adding 1 tablespoon or so of salt (I used fine sea salt) to a large bowl and, depending on how much mushrooms you have, fill it up 1/2 to 3/4 of the way with warm (not hot) water. Add in the morels and lay several layers of paper towel over top and press to submerge. The paper towel will absorb water and keep the morels under the water which will aiding extracting any dirt and bugs that are on and in the mushrooms.

Soak the mushrooms in the fridge for 2 hours to over night, depending on the time you have. I like to gently agitate the mushrooms every once and a while. Don’t be surprised (or grossed out) if you find little bugs floating or on the bottom of your bowl. This is totally normal. Morels grow in nature so there are bound to be a few bugs.

Pan Fried Morel Mushrooms l SimplyScratch.com

Once the mushrooms have soaked I remove them to a paper towel lined bowl to absorb any water.

Pan Fried Morel Mushrooms l SimplyScratch.comPan Fried Morel Mushrooms l SimplyScratch.com

Grab a new, clean bowl and prepare the same salt water solution. Carefully cut the morels in half lengthwise and add them to the water. Place layers of paper towel over top again, and press to submerge. Soak the morel mushroom halves for 1 to 2 more hours. Because the mushrooms are halved, this second soak has a chance to clean the inside of the mushroom and remove any extra dirt bugs that didn’t come off in the first soak.

Most say soaking once is fine, but peace of mind is everything, so soaking twice is good practice.

Pan Fried Morel Mushrooms l SimplyScratch.com Pan Fried Morel Mushrooms l SimplyScratch.com Pan Fried Morel Mushrooms l SimplyScratch.com

The dredge mixture is simple. For 1 to 2 pounds of morels you will need: 1-1/2 cups unbleached all-purpose flour, 1 rounded teaspoon of fine sea salt, garlic powder, onion powder each and 1/2 teaspoon freshly ground black pepper. I like to add the ingredients into a re-sealable gallon size bag, it’s not only easier to dredge this way but clean up is a cinch.

You can also give one of the seasoning blends from this list if you want to try something different.

Pan Fried Morel Mushrooms l SimplyScratch.com Pan Fried Morel Mushrooms l SimplyScratch.com Pan Fried Morel Mushrooms l SimplyScratch.com

Place 5 to 6 morels into the flour mixture, seal and gently shake the bag until they are nicely coated. Shake the excess off, kind of like rolling dice, or gently tapping them on the inside of the bag. Place the floured morels onto a rimmed sheet pan and repeat with the remaining mushrooms.

Pan Fried Morel Mushrooms l SimplyScratch.com Pan Fried Morel Mushrooms l SimplyScratch.com Pan Fried Morel Mushrooms l SimplyScratch.com

Next, melt 1 stick of good quality butter over medium heat in a deep-sided stainless steel frying pan. Once the butter is hot, work in batches by adding a few morels into the skillet cut side down first and cook for 6 to 7 minutes (depending on their size) or until golden brown. Use a fork or small spatula to carefully turn the pan fried morel mushroom, cooking for an additional 5 to 6 more minutes.

Note that the remaining batches may take less time to fry up, so watch carefully.

Pan Fried Morel Mushrooms l SimplyScratch.com

Transfer the fried morels to a paper towel lined plate and repeat this process with the remaining mushrooms.

Pan Fried Morel Mushrooms l SimplyScratch.com

I sprinkled them with a little bit of paprika and served them with ice cold beer (or use your beverage of choice 😋)! So addictive and delicious!

Pan Fried Morel Mushrooms l SimplyScratch.comPan fried morel mushrooms, in my honest opinion, taste and have the texture that is reminiscent of crispy, battered, fried chicken skin. When my oldest daughter walked in after she got home from school, before knowing I cooked morels, said it smelled like chicken nuggets. So there’s that. I honestly didn’t find them to taste too mushroom-y and I firmly believe that even the folks who dislike (I.e. loath) mushrooms would enjoy pan fried morel mushrooms.

I really hope you are lucky enough to find morels and give these pan fried morel mushrooms a go. They are undeniably delicious, I have no doubt you’ll love them as much as we do.

Pan Fried Morel Mushrooms l SimplyScratch.com

Enjoy! And if you give this Pan Fried Morel Mushrooms recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Pan Fried Morel Mushrooms l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

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Pan Fried Morel Mushrooms

If you're looking for the best way to cook morels, these Pan Fried Morel Mushrooms are everything. Freshly picked morels dredge in seasoned flour and pan fried in butter until crispy and golden brown. There is nothing better. Disclaimer: please make sure to read up morel mushrooms before foraging and cooking. NEVER eat any mushroom you are 100% certain it's safe to consume.

Yield: 4 to 6 depending

Prep Time: 3+ hours

Cook Time: about 35 minutes

Ingredients:

1+ pounds fresh morel mushrooms

water

salt (I used sea salt)

1-1/2 cups unbleached all-purpose flour

1 rounded teaspoon sea salt

1 rounded teaspoon garlic powder

1 rounded teaspoon onion powder

freshly ground black pepper

paprika, for serving

Directions:

Fill a large bowl filled 3/4 of the way with warm (not hot) water and stir in 1 tablespoon fine salt (I used sea salt) until dissolved.

Place the morels into the salt water mixture and press to submerge. Place 3 to 4 layers of paper towel over top and gently press until absorbed. This will keep the mushrooms submerged. Refrigerate for 2 to 12 hours or overnight. I like to agitate the mushrooms every once in a while.

Pick mushrooms out of the water and place onto a cutting board. Trim the rough edges of the stems and cut in half.

Fill another bowl with the same salt water solution and add the mushroom halves. Cover with paper towel and soak for another hour or so.

Take the mushrooms out of the water and place onto a clean kitchen towel to drain a bit.

In a large (gallon size) re-sealable bag, combine the flour, garlic and onion powder, salt and pepper. Add 5 to 6 mushrooms at a time, seal and gently toss to coat. Carefully shake off any excess flour and place onto a rimmed baking sheet, keep them from touching.

Melt 1 stick of butter in a deep-sided, 10-inch skillet over medium heat. Once hot, place a portion of the morels, cut side facing down, into the hot butter. Cook 6 to 7 minutes (depending on their size) or until golden brown. Use a fork or small spatula to carefully turn the mushrooms, cooking for an additional 5 to 6 more minute. Transfer the fried morel to a paper towel lined plate and repeat this process with the remaining mushrooms, adding more butter as needed. Note that the remaining batches may take less time to fry up, so watch carefully.

Dust with paprika before serving warm.

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6 Responses to “Pan Fried Morel Mushrooms”

  1. #
    1
    Pam — May 18, 2018 at 11:49 am

    We love morels! In fact they are the only mushrooms my daughter will eat. We have not found any yet but are still hopeful!

    • Laurie McNamara replied: — May 21st, 2018 @ 8:44 pm

      They’re the only mushroom my husband will eat! Too funny! Happy morel hunting!

  2. #
    2
    Donn — May 18, 2018 at 3:39 pm

    I grew up hunting and eating morels. We called them “dry land fish”. Brings back good memories. Thank you

    • Laurie McNamara replied: — May 21st, 2018 @ 8:52 pm

      That’s a great story! They are so good, aren’t they?!

  3. #
    3
    JulieQ — May 21, 2018 at 6:10 pm

    This recipe was very timely because my husband came home today from taking our dog to the park with a bag full of morels. We were both at a loss of what to do with them (short of selling them $$$$). Once again Simply Scratch came to the rescue! This blog post was VERY helpful. It covered everything from how to identify REAL morels to how to clean them to THE MOST DELICIOUS way to prepare them. Amazing!!!

    • Laurie McNamara replied: — May 21st, 2018 @ 8:46 pm

      I’m so glad, Julie! Thank you for taking the time to make this recipe! I’m so glad you loved them. 🙂

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