One thing I absolutely love to do in the spring is go mushroom hunting. While we do have several varieties, the only ones I go after are morels, or sponge, mushrooms. I found this batch yesterday.
Here’s my recipe, handed down for generations.
Thoroughly clean mushrooms in cold water. Slice in half, and remove stems if desired. Soak in cold salt water (a tsp of salt to half gallon) for an hour. Rinse well and pat dry.
Beat an egg (one egg is enough for about 8 small to medium mushrooms). Dredge mushrooms in beaten egg, then coat with finely crushed crackers. (saltines work well)
Fry mushrooms in olive oil over medium heat until golden brown.