1 egg, beaten
10 Ritz crackers, crumbed
1 shallot, finely diced
2 T unsalted butter
Shake the morels gently to loosen any debris. Cut the stem off and slice into long strips, about 1/4″ wide. Cut the morel cap in half, and use a damp paper towel to wipe away any debris on the inside of the morel. Cut morel cap into 1/4″ strips from top to bottom. Lay out Ritz cracker crumbs on a plate. Melt the butter in a pan over medium-high heat. Add the shallots and saute until translucent and tender. Dip the morels in the egg, dredge in crumbs, and fry until golden brown. Serve immediately.
This is a very humble recipe, but remains my absolute favorite way to savor morels.