Morel Mushrooms

These mushrooms are only around for a short time each year and people go crazy to get them. They will pay highly for 1 pound even. They can be difficult to find and even more difficult to grow.
Oh but they taste SO GOOD. They are worth walking a bit and looking to find them.

How to Clean Store and Cook Morel Mushrooms
Look for damp but not wet, spongy mushrooms that feel soft to the touch and don't show any signs of shriveling. Fresh morels will smell slightly funky and "woodsy." If foraging, simply pluck the mushrooms from the ground by pinching at the base of the stem and twisting gently. They should come right out of the earth.

Store your morels loose, in the refrigerator, in a container with plenty of ventilation. Do not seal them in a bag. For very dirty morels, soak the mushrooms in a bowl of cool water with a shake of salt, agitating it once or twice. Otherwise, rinse the morels under a gentle stream of cool running water, being sure to loosen and remove any dirt lodged in the spongy pockets. Gently pat dry before using, but do not wash until just prior to cooking—storing wet morels will cause them to perish faster.

Fried Morel Mushrooms
4 servings
185 cals

Ingredients
1 pound fresh morel mushrooms - clean mushrooms gently and mushrooms halved lengthwise
1 cup all-purpose flour
1 Tsp cornstarch
1 cup canola oil, or mix of Olive oil and coconut oil
salt and pepper to taste

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!