Fried Morels is a modern British recipe (based on an Italian original) for a classic method of preparing morel mushrooms by slow frying and finishing with mint, garlic and chilli flakes. The full recipe is presented here and I hope you enjoy this classic British version of: Fried Morels.
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A classic recipe for morel mushrooms, slowly fried in olive oil and finished with minced garlic, crushed red pepper and fresh mint leaves. this is also a great way of cooking the trooping funnel Infundibulicybe geotropa, shaggy parasols and chanterelles.
Ingredients:
500g morel mushrooms, brushed clean and halved with scissors
4 tbsp olive oil, for frying
½ tsp sea salt, to taste
1 tsp garlic, minced
1 tbsp fresh mint leaves, shredded
¼ tsp chilli flakes
freshly-ground black pepper, to taste
lemon wedges, to serve
Method:
If the morels are clean, leave as is, otherwise swirl in water to remove any grit and soil. If washing, drain on a clean tea towel before use.
Place a heavy-based non-stick frying pan over medium heat. Once hot, add half the oil. Once the oil is hot layer in the mushrooms and cook slowly, turning them occasionally.
If the morels soak up the oil from the pan add more oil and continue cooking. The aim here is to cook slowly, turning the morel halves from time to time until they're a nice golden brown on both sides. Season with a generous pinch of salt half way through cooking. As morels need to be thoroughly cooked, you are aiming at stewing them for 10 minutes.
When the mushrooms are a nice golden brown on both sides gently push them to the side of the pan then add the garlic. Stir fry the garlic for a minute then drag the mushrooms into the garlic and continue cooking, flipping them to coat with the garlic and the garlicky oil.
Add the chilli flakes and mint leaves, stirring to combine. Taste a small piece of one of the mushrooms at this point and adjust the salt to your liking.
Season with black pepper then serve garnished with a sprig of mint and a lemon wedge.
This dish can be served for breakfast; it also makes and excellent accompaniment, particularly for game meats.
This recipe also works well for most gilled mushrooms like field mushrooms, fairy ring champignons, blewits and honey fungus
