Mushroom Sandwiches
Serves:
Ingredients:
1
lb
Cleaned whole morels
(Morchella esculenta)
2
Eggs
1/2
ts
Salt
1/8
ts
Pepper
2
c
Flour
1/8
lb
Butter (not margarine)
1/4
c
Milk
Method:
Beat eggs, salt, pepper, and milk together.
Place flour in a large flat bowl.
Wash morels and pat dry.
Large mushrooms may be cut lengthwise.
Melt butter in a skillet and keep at low heat.
Dip morels into egg, salt, pepper, and milk mixture.
When covered, roll mushrooms in the flour to coat.
Place mushrooms in skillet and saute until the morels are golden brown.
Remove when cooked and drain on paper towels, or if you like the butter, place mushrooms on plain white bread and make a sandwich.
NOTE: This is the first way I ever ate morels, over 40 years ago, and is still one of my favorites.
Morels lend themselves well for this treatment.
Of course, I've never eaten a bad morel.
Living for years in Northeast Central Indiana, it is interesting to note that the name morel is unknown by many.
It is called the sponge mush-a-roon.
John Hartman Indianapolis, IN