Crumbed Morels

2 morels
1 egg, beaten
10 Ritz crackers, crumbed
1 shallot, finely diced
2 T unsalted butter

Shake the morels gently to loosen any debris.  Cut the stem off and slice into long strips, about 1/4″ wide.  Cut the morel cap in half, and use a damp paper towel to wipe away any debris on the inside of the morel.  Cut morel cap into 1/4″ strips from top to bottom.  Lay out Ritz cracker crumbs on a plate.  Melt the butter in a pan over medium-high heat.  Add the shallots and saute until translucent and tender.  Dip the morels in the egg, dredge in crumbs, and fry until golden brown.  Serve immediately.

This is a very humble recipe, but remains my absolute favorite way to savor morels.

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