More of Annie’s wild edible plant recipes:
Fried Morel Mushroom Recipe
Wash and cut fresh mushrooms into quarters, slicing the long way. Soak in large bowl of saltwater for several hours.
If you are not going to cook mushrooms within a day or two after picking them, drain excess water and keep covered with damp paper towel and refrigerate to prevent mushrooms from getting soggy.
Drain excess water and lay on cookie sheet.
Preheat skillet (cast iron preferred) and about 4 tablespoons butter over medium heat. Beat several eggs into large bowl until well-blended. Place crackers in zip lock bag and roll with a roller until finely crushed; place in large bowl.
Drop handful of cut and cleaned mushrooms into beaten egg, coating well. Individually cover mushrooms in cracker crumbs. Place in preheated skilled with butter. Sauté for about 5 minutes, turning as needed.
Add more butter as needed and be careful not to overheat the butter.