Aren’t these lovely? Wild harvested Morels. Such a tasty treat. Look around in your area to see what you can harvest in the wild. You might be surprised. These went into a sauce for pasta, but they are also great in soups, omelettes, and sauted with garlic in butter.
Try this super easy tempura batter:
1 C. ice water, 1 C. flour (any kind, experiment if you want), and 1 large egg.
for the mushrooms: slice in quarters or half, lengthwise. Pat dry, and drop in batter. Let rest a moment so batter can seep into the grooves. With chopsticks or tongs, remove mushroom from batter and gently place in hot oil to deep fry. Remove with a strainer or “bird’s nest” when golden brown. Serve like they are or with your favorite dipping sauce.
You can use this same batter with almost any veggie.
(note: I have no idea why my picture doesn’t show up here, but if you click the little box it will take you to see it)