Springtime is morel time! There are lots of fabulous ways to cook morels but this is a favourite.
First clean your morels thoroughly. I don’t like soaking them as it degrades the texture and dilutes the taste. If they are very buggy seal them in a freezer bag for a while and all the little bugs will run out of the crevices as they run out of oxygen. But here in Scotland, bugs are not such a problem in the early Spring as it’s still quite chilly. These ones were prepared by slicing them into quarters and brushing them with a pastry brush.
Morels (Morchella esculenta or M. elata)
An egg or two
Spread freshly made breadcrumbs out on a baking tray and toast in a hot oven (200C) for 5 minutes until light golden brown. Season with powdered seaweed (I used pepper dulse), salt and pepper.
Beat egg well in a bowl.
Heat butter in a frying pan over a low heat so not to burn the butter.
Quickly dip each piece of morel in the egg then dunk it in the seasoned breadcrumbs until completely covered.
Fry gently on each side until golden brown. Remove from pan onto a plate lined with kitchen paper to drain briefly before serving.