Ingredients:
Fresh morel mushrooms (cleaned well and cut in half lengthwise if large)
1–2 cups all-purpose flour
Salt & black pepper (to taste)
Garlic powder or onion powder (optional, for extra flavor)
2–3 tbsp butter (or oil, or a mix of both)
Instructions:
1. Prep the morels:
Clean the mushrooms thoroughly (morels can hide dirt and bugs). Pat them dry.
In a bowl, season flour with salt, pepper, and optional garlic/onion powder.
2. Dredge the morels:
Lightly coat each mushroom in the seasoned flour. Shake off excess.
3. Heat the Blackstone:
Preheat griddle to medium heat (about 350–375°F).
Add butter or oil and let it melt/spread.
4. Cook the mushrooms:
Lay the dredged morels on the griddle in a single layer.
Cook 3–5 minutes per side until golden brown and crispy.
Add a little extra butter/oil if needed while cooking.
5. Serve:
Remove from griddle, sprinkle with a little extra salt, and serve hot.
They’re amazing with ranch dip, aioli, or just on their own.
