Morel Mushroom Festival - Muscoda, Wisconsin on the Wisconsin River

After fresh morel mushrooms have soaked in salt water for at least a day, cut them into halves. If they are large mushrooms you should cut them into quarters instead.

Put the eggs in a mixing bowl and whip them with a fork as though you were going to be making scrambled eggs. Start heating the oil on medium heat or 250 degrees in a large skillet or an electric frypan.

You may need more than the 1 cup of oil to fry the mushrooms, depending on the number of mushrooms you will be cooking. Place the mushrooms into the eggs, just long enough to coat them lightly. Place them in a gallon-size ziploc bag with the flour and shake gently. After the mushrooms are covered with flour place them in the skillet and cook until golden brown. Salt and pepper to taste.

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