Morel Schintzels

by leah

I scored some fresh morels earlier this week. Seems they are in season. The more you know…

Having never tasted morels I wanted to prepare them simply. They have little honeycomb ridges on them, like a vegan version of tripe. I figure that those little ridges would be the perfect carrier for breading, so the fried version sounded logical. They turned out to be crisp and battery on the outside; and spongy and earthy on the inside. Meatier than chanterelles but a whole lot subtler than a truffle. With a small hit of sweet balsamic, they were quite perfect for a weekend lunch. I’ll be eating morels again next season.

So this couldn’t be simpler:

Serves 2

  • 20 or so morels
  • 1 egg
  • dash of milk
  • 1 cup of panko or fresh breadcrumbs
  • Inert vegetable oil for shallow frying
  • Couple of handfuls of baby spring mix lettuce
  • Dash of balsamic vinegar

Prepare your breading station by fork whisking the eggs and the milk in a small bowl and season liberally with salt and pepper. Dip the morels into the egg and then roll in the breadcrumbs. Repeat till they are all breaded.

Prepare your plate with the lettuce, dress it with a bit of oil and balsamic. Heat about a centimetre of oil in the bottom of a pan, wait until it starts to thin a bit and then drop the morels in. Flip them and cook the other side. I find three flips tends to brown all surfaces nicely. I also think a set of long chopsticks is the best tool for this job. When they are nicely golden, lay them on the prepared plate, drizzle with a touch of balsamic and eat immediately.