A Midwestern Delicacy

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My parents surprised us by bringing several pounds of morel mushrooms, picked in the woods of the morel capital of the U.S.- Mesick, Michigan. If any of you know anything about mushrooms, you know that morels are the "cream of the mushroom crop", and generally run $25-$30 per pound. This was indeed a wonderful surprise.

Of course, the proper way to prepare a morel is simply to clean them with a damp paper towel and fry them in lots of butter. During a break from yard sale-ing, we did just that.

Morels
Butter
Flour
Steak seasoning to taste (optional. You can use just salt and pepper if you prefer)

Melt butter in a large cast iron skillet on medium heat.

Mix flour and seasoning in a paper bag. Toss in a few morels at a time and shake gently. Tap off excess flour.

Saute mushrooms in butter til golden brown on both sides.








Drain on a paper bag or paper towel.








Eat while hot and dripping butter.       

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