Fried Morel Mushrooms

Fried Morel Mushrooms

18 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
Recipe by  SWENSONL

“These prized mushrooms are only around for a short time in the spring and go for top dollar if you can't find your own in the forest, or along the river.”

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Adjust Servings

Original recipe yields 4 appetizer servings



  1. Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half.
  2. Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side.
  3. When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.

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Reviews (18)

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Alta B.

Alta B.

I too was raised on Morels here in Iowa. I am 69 and have honed my methods. I agree, you need to soak in brine just long enough to kill all of the bugs that also love Morels. I quit using cracker crumbs years ago and now use Bisquick. My yearly gorge of all the morels my son-in-law can provide is also fried in butter. Also, morels are delicious when sauteed with rib eyes and/or chicken breasts with a touch of garlic. DELICIOUS!



The recipe as stated has some issues. First, you must soak these mushrooms in salt water. Even after doing that I still had some critters that were holding tight. They are not like button mushrooms that soak up water, brushing won't work with these. I used the spray nozzle on faucet to really get them and sand out. Drained well. Next, like all the others you must use butter with morels. I know, it killed me to use 3-4 sticks to fry these - my heart was cringing! Thank the Lord they only grow in the spring and we enjoy them only once. I use saltines for fish frying, but I had Bisquick (which I don't normally use) so I thought I'd try that. I found after trying both methods (first dipping in milk/egg and then mix and then combining all together like a batter) I liked how they turned out with the batter instead. Then the mix doesn't clump on the morels and is more evenly coated. Add the seasoning along with a little garlic salt to the baking mix.



I like to cook my morels this way but in butter instead of oil. It gives the mushrooms much more flavor.

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Amount Per Serving (4 total)

  • Calories
  • 255 cal
  • 13%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 31.8 g
  • 10%
  • Protein
  • 10.5 g
  • 21%
  • Cholesterol
  • 109 mg
  • 36%
  • Sodium
  • 515 mg
  • 21%

Based on a 2,000 calorie diet



previous recipe:

Southern Fried Chicken Strips


next recipe:

Stuffed Morel Mushrooms