Jon/Zeppo wrote:

>> But the morels end up waterlogged! Interestingly, my morels have
>> never been gritty--and there have been no OBVIOUS critters either. Of
>> course, that does not rule out some less-than-obvious bits of protein!
>>
>> --
>> Jean B.
>
> Probably why the morels we fried came out soggy.

You mentioned that you used Marsala to deglaze AFTER they were batter
fried. That would make for sog. I think the deglazing creates a dish
much different than a plain, batter-dipped and fried mushroom. All the
same, your dish sounds delicious.

To Jean B's comment about them being waterlogged: Soaking them is what I
was taught to do, and the things I've read have pointed to doing the
same thing, and at a minimum cleaning them under a flowing stream of
water. I had no problem with the morels being waterlogged, as I did make
a point to shake off the leftover moisture, dabbed them dry with a dish
towel and let them air dry on paper towels. Maybe you have less grit and
fewer pests in your neck of the woods and are blessed with not having to
go through all the steps that I have. Maybe you just enjoy the extra
crunch from grit! ;-) (You know I'm just messing ya here!)

--Lin (no problems with sogginess whatsoever).