Morel mushrooms are one of the best things about living in Iowa. A neighbor gave us these beauties because we are apparently too lazy to go find our own. Neighbors are another great thing about living in Iowa.
Slice them lengthwise with a sharp knife.
Be careful. Only you can prevent mushroom-slicing injuries.
Isn't this little guy cute?
Put the sliced mushrooms in a bowl of salt water and let them sit in the fridge overnight. This is supposed to get rid of any little critters who might be living in them. Occasionally the critters run/crawl/fly out when you slice them. Who knew mushrooms could be so exciting?
Here's what you need to make them yummy. You can use any kind of cooking oil. You can use any kind of breading, too, or crushed saltine crackers or even seasoned flour. I like Golden Dipt because it's easy and as I've mentioned before, I'm lazy. That's a duck egg, by the way, from Tammy's flock. Quack.
Beat the egg well with a few tablespoons of milk.
Dip each mushroom half in the egg/milk mixture and let the extra drip off.
Here's a "mess" of mushrooms, ready to fry. It's always a "mess," never a batch or a bunch or a group. Don't ask me why. It's one of those Midwestern things. Or maybe "mess" refers to the condition of the counter and stovetop when I'm done . . .
Heat a couple tablespoons of oil in the skillet, then put the mushrooms in.
Fry over medium heat until golden brown on each side, turning once. Don't use high heat or you'll get blackened mushrooms. And the smoke detector will go off. And your spouse will give you the hairy eyeball.
Ah, done at last. Aren't they lovely?