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Home » Foraging » Mushrooms » Fried Morel Mushrooms

Fried Morel Mushrooms

By Hank Shaw on May 25, 2015, Updated April 2, 2021 - 63 Comments

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4.42 from 34 votes
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Fried morels, where have you been all my life? Seriously. I have eaten morels for decades, but only recently have I experienced the glory of the fried morel. I am not looking back.

Frying morels in flour, breading or batter is the go-to method of eating these most coveted of springtime mushrooms for most of North America. But not where I live, in the Pacific West.

A platter of fried morels
Photo by Holly A. Heyser

Here we tend to sauté them with other spring vegetables and toss them into pasta, make risotto or somesuch. I looked down on fried morels for a long time… until I finally had some. I was wrong. Simple? You bet. But so, so good.

The secret is the coating on the mushroom. A good breading or batter will not only give you a nice crunch, but it will protect the morel inside, which will cook not by contact with the hot oil, but by steaming from within. Few other methods really highlight the actual flavor and texture of morel mushrooms.

But know that there’s a trick to this: You need a substantial breading or batter. Just a quick dip in flour isn’t good enough to get this effect. The reason is because you need to fry your morels for longer than you’d think because morels must be fully cooked to be safe to eat. Raw morels will send most people to the hospital.

Undercooked morels will send many of you to the porcelain bowl. How long? Hard to say, but 6 minutes per morel seems to work fine. To get there, you actually don’t want to fry your morels at ragingly hot temperatures; 325°F to 350°F is the sweet spot.

My breading of choice is flour, then egg wash, then flour one more time. I like this because it’s thick enough to get you that awesome steaming effect, but it’s not so thick that it’s all batter, like a beer batter would be. Tempura is another good choice. You could also use finely milled cornmeal, normally sold as “fish fry.” After all, some people call morels “dry land fish.”

Serve your fried morels very simply. After all, this is the culmination of long hours hunting for your quarry and you want to let them shine. You want something for tartness, though. I like lemon wedges, but malt vinegar is another good choice. Oh, and beer. Lots of beer.

Closeup of fried morels
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4.42 from 34 votes

Fried Morel Mushrooms

Fried morels can be done in several ways, but I prefer this method. Be sure to cook them for at least 6 to 8 minutes, however, because undercooked morel mushrooms can give some people an upset stomach. You can also do this recipe with regular button mushrooms, shiitake mushrooms, oyster mushrooms, or "pinks," which are wild meadow mushrooms.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Servings: 4 people
Calories: 311kcal
Author: Hank Shaw

Ingredients

  • 12 ounces to 1 pound fresh morels
  • 2 cups flour
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 eggs
  • 1/2 cup milk
  • Lard, butter or vegetable oil for frying

Instructions

  • Slice large morels in half lengthwise and keep small ones whole. Drop the mushrooms into a bowl of cool water and shake them around a bit to let any debris fall out of the little nooks and crannies in them. Remove from the water and pat dry with paper towels.
  • Put the flour and all the seasonings in a bowl. Whisk together the milk and eggs in another bowl.
  • Pour enough oil, or lard or butter, into a large sauté pan to come up about 1/2 inch. You are shallow-frying your morels, like when you fry chicken. Heat this to at least 325°F and I prefer 350°F.
  • As the oil is heating, dust the morels in the seasoned flour. When the oil is hot, dip enough morels to fit into your sauté pan -- in one layer without touching each other -- into the egg wash, then into the flour once more. Shake off the excess flour and fry. You want the morels to be fully cooked so fry them for at least 3 to 4 minutes per side, adjusting the heat so they don't burn. If your heat's at the right spot, it all should sound like frying bacon.
  • When they're done, move the morels to a paper towel to drain. If you have a lot of morels to fry, put the paper towel in a baking sheet and set that in the oven set to "warm." Serve your morels with lemon wedges and lots of beer.

Nutrition

Calories: 311kcal | Carbohydrates: 55g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 1809mg | Potassium: 509mg | Fiber: 4g | Sugar: 2g | Vitamin A: 168IU | Calcium: 97mg | Iron: 14mg
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Filed Under: American Recipes, Appetizers and Snacks, Featured, Foraging, Mushrooms, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

Reader Interactions

Comments

  1. Avatar for DNVDNV says

    April 5, 2020 at 8:58 am

    Are their poisonous morels?

    Reply
    • Avatar for Hank ShawHank Shaw says

      April 5, 2020 at 9:54 am

      DNV: Undercooked morels can be toxic, and raw morels are very toxic, and there are many species of false morels that are toxic, too.

      Reply
    • Avatar for Lauren ShortLauren Short says

      April 8, 2020 at 6:35 pm

      There are mildly poisenous morel look alike mushroom- look exactly like morel in color and shading but not spongy, just solid smooth flesh. I’ve only seen them small 2 in. or smaller.

      Reply
  2. Avatar for H. Perry SneedH. Perry Sneed says

    April 2, 2020 at 2:02 pm

    Can you freeze them?

    Reply
    • Avatar for Hank ShawHank Shaw says

      April 3, 2020 at 8:08 am

      Perry: Yes, but only after sauteing. You can’t freeze uncooked morels, as they turn to mush when they thaw.

      Reply
    • Avatar for william Joseph watsonwilliam Joseph watson says

      April 29, 2020 at 1:09 pm

      Best way to preserve them is to dehydrate them. we do it every year. When you want to eat some just soak them in water for a few minutes and they puff right up.

      Reply
    • Avatar for DeannaDeanna says

      May 17, 2020 at 11:06 am

      I actually dredge mine and then freeze them in a single layer on parchment. Once frozen solid i bag them. The trick is to make sure you do NOT thaw them before frying. Throw them into hot oil straight out of the freezer. They’re never mushy this way. Taste just like fresh.

      Reply
  3. Avatar for Bethany HaywoodBethany Haywood says

    March 22, 2020 at 8:23 am

    This is our go to recipe for morel mushrooms. This is the first thing my family asks me to cook when we find them.

    Reply
  4. Avatar for SuzySuzy says

    May 27, 2019 at 9:26 pm

    Oh oh, I washed my morels and my family has already gone to bed! Now what? If I dry them with a paper towel, will they keep until tomorrow night?

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 28, 2019 at 7:13 am

      Suzy: Pat them dry and put them in the fridge.

      Reply
  5. Avatar for Terrance SteeleTerrance Steele says

    May 4, 2019 at 2:51 pm

    Turned out delicious. All about battering and frying them right. Light and delicious. Not too much seasoning not too much batter. And your descriptiveness on the recipe didn’t leave any question. Awesome. Well worth the 6 hours I spent climbing up and down mountains in Maryland. Gotta love Appalachia.

    Reply
  6. Avatar for JerryJerry says

    May 2, 2019 at 1:35 pm

    I use cracker crumbs a little course after dipping in egg and milk mixed together. Then fry in butter in hot skillet.

    Reply
  7. Avatar for Martha DinsdaleMartha Dinsdale says

    May 1, 2019 at 2:15 pm

    These were amazing! Thank you so much for sharing the method as well as the breading recipe. I’ve apparently been frying too hot! I used butter and it was great. Yummy!!

    Reply
  8. Avatar for Terry WaltersTerry Walters says

    April 28, 2019 at 5:59 pm

    Great recipe and instructions on frying morels. Thanks for sharing.

    Reply
  9. Avatar for DebbieDebbie says

    April 14, 2019 at 3:22 pm

    Way too much salt and way to much batter. My family wouldn’t even eat them and normally we love them! I’m sticking to my tried and true recipe of just salt, pepper, cornmeal and flour!
    Had to trash them and what a waste!

    Reply
  10. Avatar for Alain MourandatAlain Mourandat says

    April 13, 2019 at 10:04 am

    Hello Hank,
    Since I could get fresh morels from the nearby Vosges mountain today, I will try them the way you suggest.
    We love this mushroom. The european variety seems to be a bit different from what I see in your pictures.
    A very traditional recipe from my father‘s ancestral home, the Jura mountains is

    Morels filled with pork sausage

    We have these often. Strangely, funnyly, I found a very similar recipe for filled morels in Andy Warhol‘s wonderful cookbook!
    Sincerely
    Alain

    Reply
  11. Avatar for CJ HayleyCJ Hayley says

    March 8, 2019 at 5:52 pm

    My grandfather knew all of the secret and best places to find Morels and I grew up looking forward to the annual spring “mushroom fry”. He would some years bring back bushel baskets of them. Grandma cooked almost exactly as your recipe documents. There’s one thing that you didn’t mention that Gram would swear by and that’s you have to use a well seasoned cast iron skillet to really make the magic happen.

    Reply
  12. Avatar for EricEric says

    May 23, 2018 at 8:17 am

    I hope I screwed something up too. Southern Wisconsin yellows used for me and I didn’t get any of the mushroom flavor to come through. Love that that they didn’t shrink up like they usually do with the simple butter salt and pepper frying method but not enough flavor came through for me.

    Reply
  13. Avatar for Benjamin M. PhillipsBenjamin M. Phillips says

    May 21, 2018 at 7:42 pm

    Everybody loved them that tried that recipe

    Reply
  14. Avatar for Mark KuipersMark Kuipers says

    May 21, 2018 at 9:59 am

    Hank, Thanks for the insight. Yes, these were burn morels and they were on the small side. I’ll try in one more time and I’ll try and limit the amount of flour used.

    Reply
  15. Avatar for Mark KuipersMark Kuipers says

    May 14, 2018 at 11:00 am

    Not sure why, but mine came out terrible. No morel flavor at all. Just fried flour, like bad calamari. Huge disappointment. I’m a fan of your recipes and other comments were positive. So what did I do wrong? BTW, I used an instant thermometer and kept to fresh oil at 350.

    Reply
    • Avatar for Hank ShawHank Shaw says

      May 14, 2018 at 12:24 pm

      Mark: Hard to say. Sometimes if you use the very thin-walled burn morels in the West, they are not meaty enough to stand up to the flour-and-fry method. This is a Midwestern preparation, and their blonde morels are sturdier. That’s about the only think I can think of.

      Reply
  16. Avatar for John N.John N. says

    May 10, 2018 at 7:02 am

    I tried this recipe last week after collecting some really fresh morels. I now understand how crisping the outside and steaming the inside makes for a better fried mushroom. Alas, I didn’t have any beer or lemons on hand to go with the morels. I’ll be better prepared next time.

    Thanks Hank!

    Reply
  17. Avatar for Roger LangendoerferRoger Langendoerfer says

    May 28, 2017 at 12:35 am

    I always roll morels in fine cracker crumbs after the egg. It adds much more flavor than more flour. I use whole wheat saltines though any favorite cracker will work. Be sure they are very fine. I use a heavy rolling pin with the crackers in a large zip lock bag.

    Reply
  18. Avatar for SarahSarah says

    April 24, 2017 at 8:11 pm

    Delicious! And very easy. Thank you!

    Reply
  19. Avatar for Jeffrey Thomas PikeJeffrey Thomas Pike says

    April 14, 2017 at 6:30 pm

    Just tried this with almond meal and it was amazing!

    Reply
  20. Avatar for Dave KnoxDave Knox says

    April 7, 2017 at 1:54 pm

    never take a friend to your favorite spot or you may have to snuff them when you find out they went back without you.

    Reply
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Hank Shaw holding a rod and reel in the American River

Hi, my name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild game, fish, or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!

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