OT - Went hunting today with just my knife...

[deerwhacker444]

.
and scored these babies...!



I was a few days late and some of them have started to dry up. I'll just trim that off. I've never found any HUGE ones, but I did find one nice one (for Oklahoma).



The only way I've cooked these is dipping them in egg, dredging in flour and frying. How do you guys do it? Any alternative methods that I'm missing out on..?

For those of you out there that hunt shrooms,..Good Luck..!

[TedH]

Oh I'm sooo jealous! I'm going to try and get out after some on Saturday.

[Doc Hudson]

You realize of course that when the Mushroom Cops see that photo they will hunt you down and give you a ticket for going over the limit.

Nice haul!

[bdhold]

you know, they hunt hogs that way in south Texas.

[brno602]

And the Morel of this story is?
Nice find! I think they are monsters in size compared to the ones here.I am not a good mushroom hunter, always worry about poisoning myself.
I just brush them off and fry in Garlic butter.

[SJPrice]

And the Morel of this story is?
Nice find! I think they are monsters in size compared to the ones here.I am not a good mushroom hunter, always worry about poisoning myself.
I just brush them off and fry in Garlic butter.

Me too, except I leave out the garlic

[salvo]

Never seen any of those around these parts.

[20cows]

Never seen any of those around here.

[Doc Hudson]

you know, they hunt hogs that way in south Texas.

In Mississippi too! Derned idjits!!

[Joel]

Sauté in browned butter with minced shallots, white pepper, one fresh sage leaf and a splash of madera, serve over a nice medium rare backstrap with wild rice.


I'd use some wild asparagus I picked from the ditch too

[Buffboy]

Wow, nice haul, you're in for some good eating. Your method of cooking is the only way I ever remember seeing them cooked. I remember picking them in the wooded areas when we lived in Illinois long ago. They grow in here in South Dakota but given that there are few areas with the kind of tree growth that supports them, they are not found in my area very often.

[cnjarvis]

You've been "shrooming".

That explains a whoooollle lot Andy.



I've never eaten wild mushrooms. Don't think I'd trust myself to pick the "good" ones.

[KirkD]

Smack me silly!! What a haul of Morels! I'm envious. I just fry mine in butter, but your recipe sure sounds good. I eat them by themselves, but I've had them in my grandma's homemade gravy and, man! what an experience.

[TedH]

We usually bread 'em and deep fry.

[deerwhacker444]

I've never eaten wild mushrooms. Don't think I'd trust myself to pick the "good" ones.

What kind of a Woodsman are you...?

It's real easy..!

These are all morels. These are the easiest mushrooms to determine what they are in my opinion. Nothing looks like them except for the false morels and there's an easy way to weed them out. As you can see they come in many shapes and sizes, but they all have the same "brainy" appearance, and usually have a cone or globe type shape.



When you cut a true morel in half, you'll notice that the mushroom is hollow and that there is no cap. Mushrooms like the ones on your pizza have a cap that is removable from the stem. Morels are NOT like that, they are hollow from bottom to top.





If you pick something you think is a Morel and it has a solid center and is not hollow, you've found a False Morel. They look similar to a morel, but are usually brown or red in color. Also the brainy appearance doesn't match.

This is a False Morel. They try to mimic the true Morels, but they usually look like a big glob and the texture doesn't match a morel.



Do NOT eat a "False Morel" or "Red Morel" as some people call them, they are not true morels. Some people do eat the red ones, but they're asking for trouble.

If you follow a couple simple rules about Morels such as their appearance, color and the hollow stem, there's no way you can go wrong. They're really very easy to distinguish.

[JerryB]

Oh boy are they ever nice, not real plentiful in my area.I gew up eating them fried in butter,and that's how I do it now when I find some.

[salvo]

So how did you end up cooking them? What do they taste like, chicken?

[deerwhacker444]

I'm going to cook them here at work for lunch, just flour'd and fried. They taste like,....well,....a morel. They have their own taste, mild compared to other mushrooms, kinda meaty.

[20cows]

I've never seen them in West Texas. Where do they grow?

[SteveR]

I used this recipe before, left out the brandy and used only 6-8 morels, never found 2 dozen fresh at one time.



Chicken Breasts and Morels

Serves 4 as a main course

Chicken and morels are beautifully matched, especially when served over pasta and accompanied with a dry white wine.

* 2 dozen fresh morels, sliced, or 2 ounces dried morels and 1/2 cup heavy cream
* 1/4 cup flour
* 4 single chicken breasts, skinned, boned, and pounded flat
* 5 tablespoons butter
* 2 tablespoons oil
* 2 tablespoons brandy
* 1/4 cup beef broth
* 1/4 cup heavy cream (use the reserved cream if you have used dried morels)
* 1/2 teaspoon green peppercorns, crushed
* 2 tablespoons fresh lemon juice
* Salt and pepper



If using dried morels, simmer them in the cream until soft, about 15 minutes. Do not allow to boil. Reserve the cream.

Flour the chicken breasts lightly. Heat 2 tablespoons of the butter and the oil in a sauté pan or skillet, and sauté the chicken quickly, about 3 minutes on each side, then remove to a heated pan. Deglaze the pan with brandy. Pour this over the chicken breasts. Place them in a preheated 250º oven while you prepare the sauce.

Melt the remaining 3 tablespoons butter in the same pan. Add the morels and cook until they become semi-dry. Add the beef broth and cream and let it cook down into a sauce. Add the peppercorns, lemon juice, and salt and pepper to taste.

Place the chicken breasts on a warm platter and cover with the sauce just before serving.

--Louise Freedman

[2X22]

Roll 'em in egg, then flour them and throw 'em in the frying pan, salting and peppering to taste.

But for the MOST important part. In the same pan also be sure and fry some elk backstrap that you saved from last winter! They take on a bit of each others flavor.............!

2x22