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Ospidillo Cafe Morel Mushrooms

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Ingredients

Adjust Servings:
1 cup ka-me tempura batter frying mix
1 cup water
2 cups crisco shortening
1 teaspoon paul prudhomme's poultry magic seasoning (optional)
20 fresh morels
2 quarts of heavily salt water

Nutritional information

925.9
Calories
925 g
Calories From Fat
102.8 g
Total Fat
25.7 g
Saturated Fat
0 mg
Cholesterol
5.7 mg
Sodium
3 g
Carbs
0.9 g
Dietary Fiber
1.5 g
Sugars
2.8 g
Protein
251g
Serving Size

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Ospidillo Cafe Morel Mushrooms

Features:
    Cuisine:

    Excellent.. and with Morels even better than Shitake or Oyster, which I have also tried

    • 508 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Ospidillo Cafe Morel Mushrooms, Are you tired of soggy fried morels? These morels are crispy on the outside, perfect on the inside and more delicious than you can imagine Morel Mushrooms are usually picked in the wild, on north-facing hill slopes, under groves of tulip poplar trees, or; in apple orchards, or; in wooded areas where there was a forest fire on the previous year In Zone 6, begin looking the second week of April, through the second week of May A top state for wild morels is Michigan The best conditions include warm, balmy days, two days after a soaking rain , Excellent and with Morels even better than Shitake or Oyster, which I have also tried, Are you tired of soggy fried morels? These morels are crispy on the outside, perfect on the inside and more delicious than you can imagine Morel Mushrooms are usually picked in the wild, on north-facing hill slopes, under groves of tulip poplar trees, or; in apple orchards, or; in wooded areas where there was a forest fire on the previous year In Zone 6, begin looking the second week of April, through the second week of May A top state for wild morels is Michigan The best conditions include warm, balmy days, two days after a soaking rain


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    Steps

    1
    Done

    Slice the Morels Lengthways and Soak Overnight (or Up to 24 Hours) in the Salt Water in the Refrigerator.

    2
    Done

    Drain and Rinse the Mushrooms in Cold Water.

    3
    Done

    Dry the Mushrooms on a Towel.

    4
    Done

    Mix the Batter, Using the Tempura Mix, the 1 Cup of Water and the Poultry Magic (if Used -- Seasoned Salt Can Also Be Used If You Can't Find the Poultry Magic).

    5
    Done

    in a Large Skillet, Melt the Crisco Over High Heat.

    6
    Done

    When the Crisco Has Melted and Is Very Hot (375-400 Degrees), Dip Each Mushroom Half in Batter and Drop Into the Skillet. Make Them in Several Batches -- Do not Crowd Them.

    7
    Done

    Fry Until Brown, Turning Them Once.

    8
    Done

    Serve Hot.

    9
    Done

    (the Cooking Time Is "per Batch").

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    Kali Powell

    Seafood specialist known for his fresh and flavorful fish dishes.

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