1 pound morel mushrooms - dirt gently brushed off and mushrooms fresh halved lengthwise
4 servings salt to taste
1 cup vegetable shortening
Equipment
bowl
frying pan
paper towels
Directions
Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
Place flour in a shallow bowl.
Heat vegetable shortening in a large skillet until very hot.
Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often.
Drain morels on paper towels, salt to taste, and enjoy your treasures!
