It's Morel Season!

It's that time of year again, Morel Mushroom Hunting season! These little delectable morsels of wonderful can be found all over the Northeast Iowa woodlands, mainly under dead elm trees. They are a treat to find, but an even bigger treat to EAT! A little mouthful of heaven right off the grill. We fried up a whole pan full of these babies the other night and enjoyed every bite. (Thanks to good friend Jim U. for sharing his find! I got skunked when I went out the other day, I'll try again today.) Where can you find your own, you may ask. Well, every serious morel hunter will tell you quite simply, "oh, out in the woods." You'll never get an exact location, you'll have to find your own secret spots. Happy Hunting!

Fried Morel Mushrooms
Slice the mushrooms lengthwise into two equal halves vertically. Soak in salt water to get the bugs out of them, about 4 hours or overnight. Drain and rinse and drain again.

Combine in a large Ziploc bag or plastic bag: 1 cup flour, 1/2 cup freshly grated Parmesan cheese, salt and pepper to taste.

Add the drained, NOT WET, morels to the bag. Close and shake to coat all mushrooms.

Melt 1/2 stick good butter in a cast iron skillet on your grill over medium high heat. Saute mushrooms until just a little bit of brown crispy forms on the outside.

Now eat and enjoy!