I wash mine well, then flour in seasoned or unseasoned flour (you choose) , then I lay them on a cookie sheet with wax paper, in a single layer and place them in the freezer. They freeze fast and once frozen hard, I place them in a plastic bag and keep them in the freezer. Upon removing them to fry, I simply fry them as is or re-flour them (sometimes the flour gets knocked off) and fry as if they were fresh. Do not thaw them before frying. You can elect not to add the flour as well, but if you're going to dip them in flour and fry them (as a great many people do, especially here in the Midwest), maybe the flour-and-freeze method is for you.
Cooking and Freezing morels
Here is another method. Melt one tsp. of butter and fill the average frying pan (9" - 10") with sliced morels - cook for 7 minutes over medium/high heat, stirring frequently, at this point the morels will have "cooked down", cool and freeze. All seasoning, etc. is done when the morels are thawed and sauteed for serving. note: You might add to your sauté some onions as well. mmmmm
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