Morels in a Cornmeal Crumb is a traditional American recipe for a classic starter of morel mushrooms coated in a cornmeal crumb that are shallow fried until golden before serving. The full recipe is presented here and I hope you enjoy this classic American version of: Morels in a Cornmeal Crumb.
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This recipe is a classic and can be employed for any species of edible morel.
Ingredients:
400g morels, halved
4 tbsp salt
1 egg
60ml milk
360g cornmeal
1 tsp freshly-ground black pepper
oil for deep frying
Method:
Halve the morels lengthways and add to a large bowl. Dissolve the salt in just enough water to cover the morels and add to the bowl. Sit a heavy plate on top and set aside in a cool place over night.
The following day drain the morels and rinse them well before adding to a colander to drain fully. Meanwhile mix together the egg and milk in a bowl and combine the cornmeal and pepper in a large plastic bag.
Heat about a 3cm depth of groundnut oil (or bacon fat) in a wok until very hot but not smoking. Dip the mushrooms in the milk mixture and let them sit for a few minutes before taking them out, shaking off the excess and adding to the cornmeal. Shake to coat evenly then remove from the bag and add to the hot oil.
When golden all over, remove with a slotted spoon and dry on greaseproof paper. Serve hot with a sweet chilli dipping sauce.
