62 NEBRASKAland • MAY 2017
of morels: "Use non-metal screens or a
long, shallow box, commonly used at
butcher shops, with newspapers in the
bottom. Only use this method on dry,
windy days, changing the paper twice
a day until crispy dry. Keep a brick
or heavy rock in the box to prevent
having to hunt the 'shrooms again
when the wind blows the box over.
You can also use a dehydrator. The key
is to fully dry the mushroom to avoid
mold. I then place them in a zip-close
bag and store in the freezer. They will
last for years dried."
Cooking Morels
Battered and fried is the way to
prepare morels in the Midwest, but
several people have told me that
fried morels don't often sit well with
their stomachs. If we eliminate the
possibility of food allergies, the most
likely reason is that the morels were
not cooked long enough.
Morels should never be consumed
raw – this can send you to the hospital.
Still, they need to be fully cooked to
keep you from frequenting the toilet.
According to Hank Shaw, who has an
awesome fried morel mushroom recipe
on his website Hunter Angler Gardener
Cook, morels need a substantial batter
that will hold up to a longer cooking
time, allowing the mushroom to fully
steam inside. A light dusting in flour
will not do.
"You need to fry your morels for
longer than you'd think … Six minutes
per morel seems to work fine. To
get there, you actually don't want
to fry your morels at ragingly hot
temperatures; 325°F to 350°F is the
sweet spot," Shaw wrote.
To find Shaw's recipe, visit
honest-food.net/fried-morels-recipe.
I may be in the minority, but
sautéed morels satisfy me most.
Once I get my pan, oil and/or butter
hot, the mushrooms go into the pan,
where they will lose much of their
moisture and then form a brown crust,
which intensifies their flavor; I stir
occasionally and never overcrowd the
pan. After, fresh herbs such as minced
shallot, scallion, onion, garlic, chives
and/or parsley are added, followed by
a splash of whiskey, cognac, brandy
or white wine to add another layer
of flavor – whatever I have on hand.
Once the alcohol evaporates, I take the
morels off the heat, season to taste and
swirl in a pat or two of butter for good
Freeman found these morels on Goat Island during a kayaking trip down the Missouri River.
