Add To Favorites
My mom used to make these from the first pick of white morels of the season. There was nothing better than some freshly fried morels and some freshly caught brook trout for dinner in the spring. Truly a northern Michigan delicacy. Using white morel mushrooms for this recipe is ideal because of their size and meatiness.
Heat olive oil in a cast-iron skillet on medium/high heat until the oil appears shimmery (about 3 minutes). While olive oil is heating, mix flour and spices in a small bowl. Dredge each morel mushroom half in flour mixture and place in hot oil. You may have to cook in batches so you don’t overcrowd the pan. Fry until golden (about 3-5 minutes). Remove from oil with a slotted spoon and place on a paper towel-lined plate.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Download our nutritional fact sheets:
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.