On May 18, 4:38*pm, "Jean B." > wrote:
> 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.

Sweetbreads is a misnomer. Like the whole Greenland/Iceland thing.
>
> --
> Jean B.

--Bryan