Last night, he came home with a gallon bucket full. We all love them, except Ian, so they're pretty much gone as soon as they come out of the frying pan.
Our method of cooking is pretty basic, but oh so good.
First, Scott cuts and and cleans them to remove any bugs.
|See the bug? Ew.|
He fries them in a stick of butter...
until they are golden brown...
and then drains them on paper towels.
At which point, we all devour them as fast as he can keep us supplied. They don't ever make it to a plate.
I had never even heard of Morels until we moved out here. Now, its just another hunting season... Pheasant, Deer, Morels, Fishing...
Its hard to describe how they taste. They're kind of salty and very earthy. Their texture is firm without being tough. They are, oh so good, but you don't want to eat them raw. They're not that kind of mushroom.
But, I can tell you this: Once you've had one, you look forward to every spring when you can eat yourself sick or if you're my husband, join in the thrill of the hunt. ;)