In the spring of the year Rick looks for wild morel mushrooms out in the woods. Some days he comes in with barely a handful, then other days he may fill a grocery bag full. After soaking them in salt water and washing out all the teeny-weeny bugs, I batter and fry them. They are a delicacy that we enjoy a lot. Until Saturday we did not realize there is a fall mushroom that is equally delicious. Brother-in-law Bill gave us a bag full of Coral Mushrooms, so named because they resemble coral found in the ocean floor. They were kind of a pain to clean, so I only cooked one batch, using similar method as with the Morels. LeaAnn had given us some big white duck eggs, so I cracked a couple of those, whisked with some milk. After dipping them in that mixture, then I coated them with a Bisquick/flour mixture, added salt and pepper, then fried in hot oil in a large skillet. Plenty of fat and carbs to be found there, but we enjoyed every bite.
1 comment:
I was explainging to Bill about your blog and it helped having the mushrooms on here. He was glad you gave HIM credit for picking them, although he does say they are better with beer instead of milk.
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