Every year we here at the shop eagerly await April when the fresh morels start showing up, and we get to make this tasty treat! Easy and absolutely delicious, this is a great appetizer recipe. Serve warm and watch them quickly disappear!
Two extra large eggs, beaten
One part each -Ritz crackers (crushed fine) and shaker style parmesan cheese.
Approximately 8 to 10, 2-3 inch morel mushrooms (halved)
Unsalted Real Butter
Melt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and cook until golden brown. Serve hot.
Recipe from The Great Morel.