Morel mushroom hunting is an annual springtime activity that competes with turkey hunting, April showers, green leaves, farming and May flowers. The delectable and meaty morel mushroom is found throughout the United States, but is abundant particularly in the Midwest and Great Lakes region. After harvesting your morels, you can prepare them using a variety of seasonings and recipes. Baking your morels, however, can be performed using basic ingredients and a simple cooking process.
Preheat the oven to 250 degrees.
Soak the morels for 30 minutes before preparing - this allows them to release dirt and debris from their intricate crevices. After soaking, rinse the morels. The surface of the morel mushroom is very delicate, so avoid scrubbing the mushrooms.
Cut lengthwise leaving the stems. You can continue cleaning the center of the mushrooms after cutting.
Whisk an egg in a small bowl and roll each morel mushroom in the egg.
Mix the cracker crumbs, salt and pepper in a freezer bag and shake the morels inside the bag. This coats each mushroom with the cracker crumb mixture.
Melt olive oil and butter in a skillet. Pour the melted butter and oil mixture into a small baking dish and spread the breaded morels in the bottom of the baking dish.
Bake the morels until they turn brown and crisp, turning occasionally. Cooking times may vary but typically range from five to 15 minutes.
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Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University.