When mushrooms come to mind, you think of grilling, sautéing, or even roasting them, but generally never frying. In season, morel mushrooms and spring onions are plentiful at the farmers markets. Combined together and fried these treats are great as a garnish on a baked potato or salad. But, I make no apologies for eating them right out of the pan.
Adapted from John Brewer’s Crunchy Morels recipe.
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