Lou Decruss wrote:
> We just got back from a long weekend that included the yearly garage
> sales at our weekend cottage community. Among many other good scores
> we got a pound of morels. I've never had them and only know people
> rave about them. The lady who was selling them claimed her favorite
> way to cook them was an egg wash and light breading before frying up.
> One site said to soak in salt water to kill the little critters. This
> was an impulse purchase so they're now frozen which seems to be ok.
>
> Anyone have any tried and true experiences/recipes for these
> incredibly expensive fungi?
>
> TIA
>
> Lou

I tend to do the same thing every time--since I like it and
generally only get one small amount of morels per year (or not
even every year).

I brush off overt dirt and trim the stem as need be--maybe peer
for overt signs of, er, unadvertised protein. Then saute them in
butter with a bit of minced shallot. I add some sour cream and a
wee bit of lemon juice and cognac (or something of that ilk).
Usually I serve this on a split croissant.

I tried putting them in scrambled eggs, also the same mixture in
an omelet. In the first, they were overpowered; the second wasn't
as good as the croissant version.

I THINK my concoction would also be good with some kind of noodles
or other pasta....

If I had a lot of them, and IF I could find sweetbreads, I'd be
tempted to do sweetbreads in a morel cream sauce.

--
Jean B.