Morel Season

I grew up 'shrooming with my family, their name for it, not mine. We only ever hunted for morels. Little grays and big yellows and sometimes pecker heads. Of course, there is a cult following for these fungi and for good reason. They are choice. 

Fast forward to the future, my mushroom crew and I hunt for all sorts of mushrooms. We found over 100 morels this spring and became OBSESSED with the hunt. I'll save our other fungi for a later post. First, we must pay our respects to Morchella, the mushroom Queen. 

Store-bought corn bread crust with
asparagus, morels & Daiya cheese

My mama prepping the morels 

    CRACKER COATED MORELS

• Saltines (Back to Nature Brand), crushed
• 1 Flax Egg*
• Morels, sliced in half
• 1/8 tsp Garlic Salt
• Olive Oil
• Ziploc bag

    FLAX EGG

• 1 Tbs Ground Flax Seed
• 3 Tbs Water

     Stir and let sit for 15 minutes. 

    PREPARATION

Soak morels in salty water for an hour to release hidden bugs then drain. Make flax egg and crush saltines in a ziploc bag, add garlic salt. Dip morels in flax egg and put into bag, a little at a time, and shake. Pour enough olive oil to thinly coat the bottom of  your cast iron skillet. Fry the cracker coated morels until they are golden brown, turning once.