DEEP FRIED MORELS
Fresh morels, cleaned, trimmed, and halved or quartered
Vegetable oil for frying
2 eggs beaten with 1/4 cup of milk
Seasoned cried cracker crumbs
Salt to taste
Rinse the morel briefly in salted warm water, then rinse under cold running water. Drain and pat dry.
Heat the oil to about 370 degrees Fahrenheit.
Dip the morels into the beaten egg mixture, then dredge in the cracker crumbs.
Cook the mushrooms about four minutes, stirring and turning while cooking. When the mushrooms turn golden brown and are floating in the oil, remove them to drain. Salt to taste.
Fresh morels, cleaned, trimmed, and halved or quartered
Vegetable oil for frying
2 eggs beaten with 1/4 cup of milk
Seasoned cried cracker crumbs
Salt to taste
Rinse the morel briefly in salted warm water, then rinse under cold running water. Drain and pat dry.
Heat the oil to about 370 degrees Fahrenheit.
Dip the morels into the beaten egg mixture, then dredge in the cracker crumbs.
Cook the mushrooms about four minutes, stirring and turning while cooking. When the mushrooms turn golden brown and are floating in the oil, remove them to drain. Salt to taste.
MsgID: 3132580
Shared by: Gladys/PR
In reply to: Recipe: Letter F Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Letter F Recipes (22)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (25)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Side Dishes - Assorted
Side Dishes - Assorted
- Outback Steakhouse Sauteed Shrooms (repost)
- Fennel Parmigiana (Italian) (Woman's Day, 1962)
- Fast Spiced Cranberry Sauce (microwave)
- Oven-Fried Onion Rings (using Parmesan and bread crumbs)
- Homemade Egg Noodles (using eggs, milk, and butter)
- Homemade Real Egg Noodles
- Pumpkin Roasted with Georgia Pecans and Sage
- Fettuccine Parmesan (using corn flakes, Kellogg's, 1970's)
- Vegetables with Spicy Honey Peanut Sauce
- Bourbon-Braised Onions (crock pot)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!