Fried Morel Mushrooms
Earthy, wild morel mushrooms are only around for a short time in the spring and go for top dollar if you can't find your own in the forest, or along the river. They are best prepared simply in recipes that really show them off, and this is a great one! 
wild morel mushrooms
1
pound
oil for frying
½
cup
eggs
2
large
milk
¾
cup
saltine crackers, finely crushed
1
(4 ounce) packet
salt and black pepper to taste
 Cut any large morels in half. Place morels in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels.
  Heat oil in a large skillet over medium heat. While oil is heating, beat eggs and milk in a shallow bowl. Coat morels in egg mixture, then toss in cracker crumbs. Carefully place coated morels in heated oil; cook until they are golden brown on the bottom, then flip them over to brown the other side. The mushrooms will cook quickly.
  When mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.
