17. Sauteed Morel Mushrooms
- 1 pound fresh morel mushrooms
- All-purpose flour
- 1/2 cup butter or margarine
To clean morel mushrooms, place mushrooms in a pan or bowl. Cover with water; add a dash of salt. Soak for 10 to 15 minutes. Drain, rinse, and repeat two more times. Pat mushrooms dry. Trim ends of stems, if necessary. Slice mushrooms lengthwise in half, or quarter large mushrooms. Toss with some flour to coat.
In a 12-inch skillet, melt the butter or margarine over medium heat. Add mushrooms and cook for 3 to 4 minutes or until golden brown, gently stirring occasionally. Serve warm. Makes 10 to 12 side-dish servings.