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Simple Fried Morel Mushrooms

If you haven’t had a fried morel mushroom, you are not truly Iowan. These gorgeous little earthy nuggets are a celebration when they appear in late April, in Iowa.
Author: Cristen


  • 1-2 pounds of morel mushrooms cleaned sliced in half or quartered
  • Flour
  • Cornstarch
  • Seasoned Salt
  • Pepper
  • 2 eggs
  • 1/4 Milk
  • One box of Chicken in a Biskit crackers OR 3 sleeves of saltine crackers
  • 1 Quart of vegetable oil or other flavorless cooking oil, such as peanut, soybean etc.
  • 4 TBSP butter
  • Kosher salt for seasoning post-frying


  • Add oil (enough to fill the bottom of the pan to 3/4 inches up the side) and butter to large cast iron skillet, heat to medium/medium high heat. (350 degrees using an instant read thermometer)
  • Prepare breading station on three plates:
  • Plate #1: Add equal parts of  flour (1.5 cups) and cornstarch (1.5 cups) to the plate, then add 1 tsp seasoned salt and 1/2 tsp black pepper and whisk around.
  • Plate #2: Add 2 eggs and 1/4 cup of milk, beat until incorporated
  • Plate #3: Add 1 cup of flour, 1 cup of cornstarch and 3 to 4 cups of crushed cracker crumbs, mix around (*if saltines are particularly flavorless, add a little seasoned salt and pepper to this mixture as well.

To prepare to fry:

  • Dip mushrooms in flour mixture on plate number one. Shake excess flour off.
  • Dip them in the egg mixture.
  • Roll them in the cracker/flour mixture. Set on a plate for frying.
  • Fry for 2-3 minutes or until golden on all sides. (Frying at 350 degrees will make your mushrooms perfect!)
  • Remove to paper towel lined plates to cool a bit. Sprinkle on a bit of kosher salt.
  • Serve warm, with beer.


*Depending on size of mushrooms, you may need to replenish various breading station plates. Have plenty of ingredients on hand! *Size of skillet will indicate the amount of oil you will need for this "shallow fry".