1 big haul of fresh morel mushrooms
2 lbs real butter (or margrine)
1 doz eggs
1 box saltine crackers


Mushroom Preparation - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.


Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.


Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.



Place a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed

Note: add more butter as needed and be carefull not to over heat the butter.

Fettuccine Alfredo with Morels


1 stick (1/2 cup) unsalted butter
1 cup heavy cream
2 tablespoons Cognac
1 1/4 pounds fresh morels, rinsed, drained, and patted dry, or 1/4 pound dried (source above), soaked, drained, and patted dry
1/2 pound porcini fettuccine (recipe follows)
1/2 pound scallion fettuccine (recipe follows)
1/2 cup freshly grated Parmesan plus, if desired, additional as an accompaniment



In a skillet melt 2 tablespoons of the butter over moderately low heat, add the cream, the Cognac, and salt and pepper to taste, and bring the mixture to a boil. Add the morels, simmer them, covered, for 10 minutes, and keep the mixture warm. In a kettle of boiling salted water cook the porcini fettuccine and the scallion fettuccine for 3 minutes, or until it is al dente. While the pasta is cooking, in a large deep skillet melt the remaining 6 tablespoons butter over low heat. Drain the pasta, add it to the large skillet, and toss it with the butter, lifting the strands. Add the morel mixture, 1/2 cup of the Parmesan, and pepper to taste and toss the mixture well. (Alternatively, the 2 kinds of fettuccine may be cooked and sauced separately.) Serve the pasta on heated plates with the additional Parmesan.

Angel Morels...


1/3 cup diced onion (Vidalia preferred)
4 Tbsp butter
1/3 cup diced green or red pepper
1 lb fresh Morels, sliced in half vertically
2 Tbsp flour
1 tsp salt
1 tsp sugar
1 Tbsp Soy sauce
1/2 pound of angel hair pasta or bird's nest pasta

Prepare the half pasta according to directions and drain.

In a large sauté pan sauté pepper and onion in 2Tbs butter for 1 minute

Make a roux out of the flour, soy sauce, salt and sugar in a separate pan (it has to be stirred constantly)

Turn heat to low - add morels, and onion and pepper mixture.

Cover and cook 30 minutes.

Slice, soak and rinse your morels as you would in normal preperation.
Lightly flour them fry them in cooking grease until fully cooked.
When cooked, add flour to the grease to dry it up continually stirring.
Slowly add milk mixing it and stirring until it's the texture of gravy you desire.
Salt and pepper to taste.
Pour over biscuts!

Crumble up dried morels, soak in milk, just a little milk, for approximately one hour, pour all into scrambled eggs, add cheese, salt an pepper to taste.