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Fried Morel, Puffball and Cauliflower Mushrooms Recipe

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This recipe for Fried Morel, Puffball and Cauliflower Mushrooms is from Mercer Graham Maitland Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Fresh morel, puffball or cauliflower mushrooms
Flour
Vegetable oil
Bacon grease
Egg
Milk
Salt
Good Seasons Italian dressing mix (to pickle)
Directions:
Directions:
1) Morel mushrooms ONLY picked in the spring.
Cut morels in half lengthwise and remove dirt.
Dredge dry morel mushrooms in flour and fry in a mixture of oil and bacon grease until golden brown, turning once.
2)Puffball mushrooms in late summer (use only if totally white).
Slice puffball mushrooms into 1/2" thick slices and dip in egg and milk mixture, then into flour.
Fry in same oil mixture.
Salt and pepper to taste
3) Cauliflower mushrooms are pulled apart or cut along fan lines.
May fry like puffballs.
To pickle, mix Good Seasons Italian dressing as directed omitting the water. Add mushrooms and keep refrigerated.

 

 

 

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