When it’s morel mushroom season in the Ozarks, we head out to the woods as soon as we figure the ground has warmed to at least 50 degrees, and start searching through leaf debris to find Mother Nature’s gift to our palettes. When we get the morels home, it doesn’t take long before we use Grandma Ginny’s cracker crumb morel mushroom recipe to make delicious, melt-in-your-mouth appetizers.
After you’ve cleaned the mushrooms and dried them on a towel, slice them into vertical halves.
Then, whip up the eggs and milk combo. Your choice as to how much milk to put in with the eggs. You want the liquidy mixture to coat the mushrooms.
Place however many crackers you think you’ll need to coat the mushrooms into a plastic bag.
Smash the crackers into fine bits with a rolling pin over the bag. Add some salt and pepper to the mix.
Drop a few of the coated mushrooms into the bag and shake.
Melt bacon grease or oil or butter in the frying pan on the stove top.
Place completely-coated mushrooms into the pan. Fry till golden brown on one side, flip and fry on the other.
Top a plate with a few layers of paper towels, then place mushrooms on top to soak up extra grease or oil.
These are great as leftovers, chopped up in scrambled eggs the next morning.
Note: Store cleaned morels in a paper bag in the fridge.