We picked about 6 pounds of them on the Deanarosa last week. Momma rolls them in Bisquick, then fries them in butter. You don't need anything to dip them in. And no, they don't taste like a normal mushroom. These suckers are food of the gods.
Damn Dean, Morels? You should have taken them to OKC and sold them to a fancy chef type person. That much is worth some coin.
OK, hit the creek area today and found some. I first spotted that giant one, then noticed the others nearby. I looked around for another 30-45 minutes, never found any more. Still, it was fun. Addictive. Are they tough or something when they get this big?
That's really not that big. If I could post pics again (imageshack ain't working for me) I'd show you some bigger than your hand. And no, they ain't tough. Slice them in half or thirds, roll them in a little Bisquick (or flour with some salt/pepper) and fry them up in butter. I like the big ones better than the little ones. I've also learned from the Iowegian wife that there's yellows, grays, etc. and they do taste a little different. We've got both. I think she said the color depends on how early/late in the season you pick them.
Are you supposed to only cook the part that looks like a brain, or the stalk too? I got these things with a garden hoe, because the terrain and briars were so tough.
Cook it all. Don't waste one morsel of morel. I've eaten them for 8 straight days now. I read somewhere you ain't supposed to do that since they could become toxic. I'll let y'all know if I start seeing ****.
