BEER-BATTERED MORELS WITH GARLIC MUSTARD DIPPING SAUCE

12-36 fresh morel mushrooms, cleaned

1 quart cooking oil

1 12-oz. bottle of good beer

1 1/2 cups flour

1 tsp. baking soda

1 cup mayonnaise or sour cream

1/8 cup chopped fresh garlic mustard leaves

1 squeeze of lemon juice

PREPARATION

Mix the dipping sauce first by combining the mayonnaise, garlic mustard leaves and lemon juice, then refrigerate.

Heat oil in a deep pot. While oil is heating (365 degrees is the target), mix flour, baking soda and beer. One by one, dip morels in batter, then drop into heated oil. Cook until golden brown. Avoid putting too many morels into the oil at once. The oil temperature will drop and result in soggy morels.

Serve with the dipping sauce.

Recipe from chef Andrew McGovern, courtesy Joe McFarland, co-author of “Edible Wild Mushrooms of Illinois and Surrounding States: A Field-to-Kitchen Guide”

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