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ospidillo cafe morel mushrooms


are you tired of soggy fried morels? these morels are crispy on the outside, perfect on the inside and more delicious than you can imagine. morel mushrooms are usually picked in the wild, on north-facing hill slopes, under groves of tulip poplar trees, or; in apple orchards, or; in wooded areas where there was a forest fire on the previous year. in zone 6, begin looking the second week of april, through the second week of may. a top state for wild morels is michigan. the best conditions include warm, balmy days, two days after a soaking rain.


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  • Carbohydrates: 925.9
  • Fats: 158.0
  • Dietary Fiber: 5.0
  • Minerals: 0.0
  • Proteins: 5.0
  • Vitamins: 128.0
  • Water: 0.0


  1. Slice the morels lengthways and soak overnight in the salt water in the refrigerator
  2. Drain and rinse the mushrooms in cold water
  3. Dry the mushrooms on a towel
  4. Mix the batter
  5. Using the tempura mix
  6. The 1 cup of water and the poultry magic
  7. In a large skillet
  8. Melt the crisco over high heat
  9. When the crisco has melted and is very hot
  10. Dip each mushroom half in batter and drop into the skillet
  11. Make them in several batches -- do not crowd them
  12. Fry until brown
  13. Turning them once
  14. Serve hot

Step 9

Total Time in Minute 488

Ingredients Count 6

cooking ospidillo cafe morel mushrooms

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Batter frying mix


Crisco shortening



Salt water

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