Morels again.
Most commonly I egg wash 'em, flour them, and fry them in oil. Tonite I lightly egg washed them, dredged them in plain breadcrumbs, and fried them in pure, unsalted butter, with just a hint of salt and fresh ground black pepper.
Aw my freakin' chakras opened up! Oooooh! I'll never go back to flour and oil.
This weekend I'm gonna repeat the exercise, but this time with leeks, asparagus and medallions of venison loin.
If I die soon after, it will be with a grin the mortician will not be able to remove.
If morels grew year-round, I could easily give up meat.
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