Mushrooms lovers prize the wrinkly morel for its rich, earthy flavor. Find morels in early spring, growing in damp leaf mold near the base of trees such as elm or oak. Morels range in color from dark gray to almost orange, and are characterized by a deeply pitted, spongy-looking surface and hollow stems. Prepare and eat mushrooms shortly after picking them since they don't keep longer than two or three days in the refrigerator.
Clean the mushrooms by brushing away the dirt with a mushroom brush. Rinse them lightly with water, if desired, but don't soak them or they'll become mushy.
Cut the mushroom in half along the stem. Check for bugs.
Dip the mushroom halves in beaten egg, then in a mixture of flour, cracker crumbs and seasoning.
Fry in butter, two to three minutes each side. Drain on a paper towel and serve.