Shrooming

It's that time again, the official mushrooming season. Here in Iowa we have an annual tradition of hunting for wild morel mushrooms in the Spring. These natural fungi treats are highly sought after. Restaurants have been known to pay up to $50 a pund for these delicacies. Only a few mid-western states produce these wonderful mushroms.
My son and I are going mushroom hunting in our local wooded park today. I'm hoping we find a big mess of them. The season is very short, usually a couple weeks in early spring after we've had rain and sun to make them pop up. My mouth waters just thinking about frying up a batch. They are very rich and taste some what meaty.The most popular way to prepare them is to rinse them off, slice and pat dry. Crush saltines crackers, whisk an egg, dip mushrooms in egg batter roll in cracker crumbs and fry in butter a few minutes on each side. Drain on a paper towel and eat while still hot. You can also chop them up and put in scrambled eggs for a nice breakfast treat. There is nothing like them in the whole world. Yum!