How to Prepare Morel Mushrooms


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.

Step 1

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.

Step 2

Cut the mushroom in half along the stem. Check for bugs.

Step 3

Dip the mushroom halves in beaten egg, then in a mixture of flour, cracker crumbs and seasoning.

Step 4

Fry in butter, two to three minutes each side. Drain on a paper towel and serve.

Tips and Warnings

  • Always make sure you are absolutely certain of the identify of wild mushrooms before you eat them.

Things You'll Need

  • Paper bag
  • Mushroom brush
  • Knife
  • 1 egg
  • ½ cup flour
  • ½ cup cracker crumbs
  • Salt and pepper
  • 2 tbsp. melted butter


  • University of Alaska: Morel Mushrooms
  • Iowa State University: Morel Mushrooms

Who Can Help

  • The Great Morel: Recipes
  • Missouri Department of Conservation: Edible and Poisonous Mushrooms
Keywords: morel mushrooms, cooking mushrooms, wild mushrooms

About this Author

Cynthia James is the author of more than 40 novels and her nonfiction work has appeared in publications ranging from Modern Bride to Popular Mechanics. A graduate of Sam Houston State University, she has a degree in economics. Before turning to freelancing full time, James worked as a newspaper reporter, travel agent and medical clinic manager.