Foraging: Fried Morels

 One of the simplist and most delicious ways to prepare a morel mushroom is to lightly batter and fry them.  Some of tasters liken the flavor to that of chicken. That may be why they are referred to as "Hickory Chickens".  I find the taste quite unique and most appeasing, slightly umami with an earthy and woodsy appeal.  They aren't slimy at all, as some may think.  They have a sturdy texture, especially if some of the water is taken away.  Prep is a simple as a soak in salty water for about 5 to 10 minutes, to kill the critters that may be dwelling there, then squeeze gently, like a sponge and place on paper towels to soak up excess moisture, as per Mama Fisher, my bestie R.D's mom, second mom to me for almost 25 years.  She's has always been an authority on morels.  She and the family hunted them for decades out near their cabin in the woods.
Morels are one of her favorite things, but they haven't been as prevalent on the properties as they were in the past.  I thought of her  immediately after the initial excitement of finding them occured. I made sure I put some up for her, since we can't travel to deliver them fresh because of the quarantines.  I want her to have that same feeling she used to have back when she found them with Papa Fisher, walking the woods and finding arrowheads too! She is near and dear to me and I am so grateful she made my best friend, life partner and confidant.
Below are some of the many morels we scooped up over the hunts so far, some are far easier to see than others.  Usually where there's one, there's another, just look carefully around.  They are perfectly camouflaged sometimes on the forest floor!

Recipe: Dredge lightly in lightly seasoned flour, whole or cut in half.
Fry in desired oil until desired crispiness.
Drain on paper towels.
Serve immediately.