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Prepared it two ways. First, fried in butter. Second, lightly covered in seasoned flour (smile.amazon.com) and fried in vegetable oil. Both ways it turned out fantastic and disappeared from the plate very quickly (files.catbox.moe). We freeze dried and bagged up the rest (files.catbox.moe), to enjoy later.

Edit: added some links

Prepared it two ways. First, fried in butter. Second, lightly covered in [seasoned flour](https://smile.amazon.com/Kentucky-Kernel-Seasoned-Flour-total/dp/B07P6ZNKQM) and fried in vegetable oil. Both ways it turned out fantastic and [disappeared from the plate very quickly](https://files.catbox.moe/cue7qk.JPG). We [freeze dried and bagged up the rest](https://files.catbox.moe/u8rqq3.JPG), to enjoy later. Edit: added some links

(post is archived)

[–] 1 pt

Really taste like chicken? Or one of those mystery tastes where the closest way you can explain it is "chicken?"

[–] 1 pt

It's wonderful. It does taste like chicken. It does not have any sort of typical "fungus" taste. Totally not the same as button mushrooms or portabella or oyster. It can take the heat, so don't be shy about cooking it well. Plus it gives off a lot of moisture when cooking, like all mushrooms do.

Although we ate quite a bit the evening we picked it, we still had several pounds left over. So we freeze dried the rest and will enjoy it over the next year.

We've harvested morel mushrooms on our land in the past several years, but this is the first time we've ever seen one of these. What a treat!

[–] 1 pt

Sounds great. I'm envious.

Thanks for sharing.