"DRY LAND FISH"
Known as morel. mushrooms , in parts of eastern Kentucky people give them the nickname "Dry Land Fish" and I believe its mostly due to the fact its like fishing, some days you do good to find any, and some days you wont find any. They only come up for a few weeks during the beginning of spring and can be found round the base of fruit trees or even fallen trees in the wild or maybe even in your back yard. Morels are very exspensive because they are not farmed like your grocery store mushrooms Cremini, Portobello, Oyster, etc. but gathered in the wild. Morels will generally contain significant amounts of Iron, Copper, Manganese, Phosphorus, Zinc, Vitamin D, Folate, Niacin, Riboflavin and a decent dose of Potassium, Magnesium, Calcium, Selenium, Thiamine, Vitamins E and B6.Morels are also loaded with antioxidants, balance blood sugar, and repair liver-damage. Plus, they are high in protein and fibre.
Prep
20 mCook
10 mReady In
30 mPlace halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
Place flour in a shallow bowl.
Heat vegetable shortening in a large skillet until very hot.
Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening.
Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!
