Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Morel mushrooms
- 1 egg
- ¼ cup milk
- 2 cups cornmeal
- 1 tsp black pepper
- Bacon grease
Directions
Halve, clean and soak the morels then leave overnight in salt water with a heavy plate weighing them down in the water.
Rinse the morels well and drain before cooking.
In a wide shallow bowl, mix the egg and milk.
In a thick paper bag, mix the cornmeal and pepper.
In a deep well-seasoned cast-iron skillet , melt the bacon grease 1 inch deep. Get it good and hot but not smoking.
Dip your mushrooms in the milk and let them soak a little while your grease is heating.
Pick a handful out of the bowl and shake them a little to get off some of the liquid excess.
Drop the mushrooms into the bag of cornmeal. Hold your hand on the bottom of the bag so it doesn't break, and gently shake.
Add more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.
Fry, trying to only turn them once so the coating stays on better.
When golden, drain on paper towels .