Note from Tony Dean: There is little out there that tastes better than morel mushrooms, those succulent little goodies that occupy so much our our springtimes.
I've had 'em about every way you can think of but I still go back to this method, as my wife Dar, does them, and consider it my favorite way.
Morel mushrooms Flour seasoned with salt & pepper Extra virgin olive oil 2 Tbsp butter Chopped green onions (with green tops)
Slice and wash the morels. Then drain. Dry mushrooms with a towel, then dust in salt/pepper-seasoned flour. Shake off all excess flour.
Heat a pan...then add a bit of extra virgin olive oil. Pan fry the morels until they are slightly brown. Remove them, add two tablespoons of pure butter, a handful of chopped green onions (including the green tops), then heat until the butter begins to brown. Put the morels back into the browned butter, increase the heat and cook until slightly crispy on the outside.
