Fried Morel Mushrooms

May 22, 2017


Springtime in the Northland boasts some of the greatest edibles of the year, turning your typical hike in the woodlands into a foraging treasure hunt!


There are many tasty treats to find such as Fiddlehead ferns, Chickweed, Wild Garlic but probably the most sought after is the famous Morel Mushroom.

Morel Mushrooms are a wild mushroom, and in fact so popular they have been named the Official State Mushroom of Minnesota. Only available in the Spring time, these little treats are incredibly desirable world wide. 

There are several different ways to use and prepare Morels, much like any other edible fungi, but bellow I have shared what has become my favorite, simple and delicious!



1 pound of fresh Morels

1 Gallon of Warm Water

1 Cup of Salt

1 Stick of butter

1 Cup of Flour

Salt and Pepper to taste

1 tsp of Garlic Powder (optional)

1 tsp of Onion Powder (optional)



1. In a bucket or in the sink, mix 1 cup of salt with one gallon of warm to hot water, let mushrooms soak in water/salt mixture for 4-5 minutes.

2. Drain and rinse gently under cold running water for a minute or two to flush away any

remaining grit. Allow to drain well, then place on paper towels.

3. Using a knife, slice Morels lengthwise.

4. Place butter in frying pan, set to medium/high heat, until melted.

5. In a bowl combine Flour, salt and pepper, and any other seasonings.

6. Gently roll Morels in flour to coat, then place in butter.

7. Fry Morels until golden brown and crispy, turning occasionally.

8. Once fried, place on dry paper towel.

9. Season with salt and pepper and.... ENJOY!!!









Morels are easily identifiable, having pitted caps that appear honeycombed, and tend to be conical in shape, and when sliced lengthwise they will be completely hollow throughout. However, they can be easily mistaken at first glance by Gyromitras (False Morels)

which contain highly toxic compounds. That being said, we strongly encourage that novice mushroom enthusiasts educate themselves in consulting reliable references, taking a course, or even contacting a local Natural Resources agent or authority who can identify the mushroom in question prior to it being eaten. 



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