Ingredients
450 g morel mushrooms
120 ml frying oil
2 eggs
180 ml milk
1 (113 g) packet saltine crackers, finely crushed
salt and black pepper to taste
Directions
Step 1
Begin by cutting any large morel mushrooms in half. Place the morels in a large bowl and cover them with cold, lightly salted water. Refrigerate the mushrooms for about 5 minutes to loosen any dirt, then pour off the salted water, rinse, and repeat twice more. The crevices of the mushrooms may harbor tiny stones or even insects, so it's important to thoroughly rinse them a final time and allow them to drain on paper towels.
Step 2
Next, heat the frying oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the morels in the egg mixture, then toss them in the crushed cracker crumbs. Carefully place the coated morels in the heated oil and cook until they are golden brown on the bottom. Flip them over to brown the other side, as the mushrooms will cook quickly.
Step 3
Once the mushrooms are evenly browned, remove them from the pan and let them drain on a paper towel. Season with salt and pepper to taste.