How to Pan-Fry False Morels
Not sure how to cook false morels? This recipe will show you the way! Be sure to play it safe if you decide to try this tasty but reputationally tricky mushroom, since it's considered only conditionally edible—and even poisonous when raw. To handle that, I boil it several times, draining the water and rinsing the mushrooms each time. But what a flavor this mushroom has—not to mention that it's the very first one of spring. A great recipe for cooking mushrooms outdoors.
M.Julia
Recipe author
How to Pan-Fry False Morels
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 %
3 g
Fats 50 %
5 g
Carbohydrates 20 %
2 g
66 kcal
GI:
100
/
0
/
0
- False morels almost always hold a lot of grit, and there can also be insects—slugs, for example—that are tough to spot thanks to the mushroom's folded structure. So after washing, the mushrooms need to soak for at least an hour. After soaking, rinse them well again, cut them into medium pieces, cover with clean water, and set them to boil. Bring the mushrooms and water to a boil and drain, rinsing the mushrooms. Repeat the same steps once more. Then put the mushrooms on to boil a third time and cook them for half an hour. Drain again, rinse, and squeeze the mushrooms out. Only now are they ready to fry. Heat the vegetable oil in a skillet, add the prepared mushrooms, and fry for about 10 minutes. Finely chop the garlic, add it to the mushrooms, season with salt, stir, and fry a few minutes more (until fragrant with garlic). Serve the fried false morels with boiled potatoes or another side dish. Enjoy!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Lines mushrooms - 24 kcal/100g
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