duckydoty Posted March 25, 2012 Posted March 25, 2012 Thats awesome Marty! We got 52 assorted sized ones today. Going back out tomorrow to look some more A Little Rain Won't Hurt Them Fish.....They're Already Wet!! Visit my website at.. Ozark Trout Runners
BilletHead Posted March 25, 2012 Posted March 25, 2012 It was pretty neat Duane, we did not even get a mess last year looking in the same spots. Might look more tomorrow but I need to find a place to take Pat fishing first:) Rivers and streams still a bit muddy and dingy up this way. May just hit a pond or two. Marty "We have met the enemy and it is us", Pogo   If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh   " Never display your knowledge, you only share it" Lefty Kreh      "Eat more bass and there will be more room for walleye to grow!" BilletHead   " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead  P.S. "May your fences be short or hope you have long legs" BilletHead
brother dave Posted March 25, 2012 Posted March 25, 2012 I certainly have to try the shrooms on the grill. Neat trick can't wait, just have to find some more. I shop at the outdoor grocery store
Addicted to Creeks Posted March 25, 2012 Posted March 25, 2012 does anyone have any good recipes for morels, usually just fry them in flour but would love to hear what everyone else does Fish always lose by being "got in and dressed." It is best to weigh them while they are in the water. The only really large one I ever caught got away with my leader when I first struck him. He weighed ten pounds. —Charles Dudley Warner
rps Posted March 25, 2012 Posted March 25, 2012 does anyone have any good recipes for morels, usually just fry them in flour but would love to hear what everyone else does Poach them gently in chicken stock. Do not over cook! Save the stock to make the cheese sauce below. Use a pastry bag to fill them with a thick bacon, green onion tops, and cheese sauce. (I prefer Gruyere or Parmesan) Chill them overnight to firm up the stuffing then saute them in butter.
rps Posted March 25, 2012 Posted March 25, 2012 Bacon, butter, cheese, morels all in one dish. Makes your mouth water, doesn't it?
Gavin Posted March 26, 2012 Author Posted March 26, 2012 Fried...sprinkle with S&P and some saffron, bread in 50/50 flour and corn meal, fry in grape seed oil...(nuetral flavor, and a higher smoke point). Saute...fry steak in iron skillet over high heat.....1.5' rib eye...bought 4-5 minutes per side for rare to med rare....wrap in foil set aside...deglaize pan....add butter, morels, salt, fresh cracked pepper...do not over cook...flame with cognac finish with cream or 1/2 n 1/2...No steak....makes a great pasta sauce...may want to add some garlic.
eric1978 Posted March 26, 2012 Posted March 26, 2012 Dang Gavin, you're straight up Emeril. Pullin' out the fancy pants with some saffron and deglazing. Sounds good.
ness Posted March 26, 2012 Posted March 26, 2012 I like the morels to be the star of the show. Saute in butter with salt and pepper. Serve over toast points with the butter poured over the top. John
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now