Morels! $35 per LB around here! I got some from a friend and co-worker (THANK YOU DEBBIE!!!!)

I have never done this before, so I am chronicling my progress. Here they are, soaking in water for about 1/2 hour.

You can put a plate over them to hold them under the water, because they float.

I removed them from the initial soak water (and will throw it in a place where MAYBE they will grow next year?) and put them into a colander, which I placed into a bowl of salt water. Another 1/2 hour soak.

Happy Shrooms!

3-4 eggs, salt/pepper, garlic, onion powder... yeah, that ought to work...

Slice them in half, lengthwise...

Give them a quick swish in more water, in case there was any debris in the hollow centers...

I diced some for the omelet, and the rest I'll fry.

Mix the morels into the egg mixture...

Pour into a hot, buttered cast iron skillet... I am using some swiss cheese...

Flip it over when the time feels right. It isn't pretty, but it will taste good... this isn't Food Network...

MMMM, toasty, cheesey, shroomy goodness!

I love how the swiss just oooooozes out...

Here's a kid who knows a good thing when he tastes it!

I didn't really need to ask if he liked it...

His sandwich got the 'Mayo-ed Thumbs UP' award! And he asked for another...

"I'm DEFINITELY going to need more toast..."

The only thing that would make this any more Redneck, would be to use un-toasted bread (WONDER BREAD) and a big ol' slice of tomato.

Sandwich number two...

Now, for phase two...

I dredged them in seasoned flour...

Browned them up in butter...

... let them drain on a paper towel...

Boy, these are HOT...

Chap wasn't sure he wanted to try them, until I mentioned that I might have over-salted them...

THEN he was game... lol. Tomorrow night - we'll do the batter dipped, deep fried version! :D