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   MSGID: 35163.fidonet_cooking@1:105/500 2d920cac   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Mushroom Sandwiches   
    Categories: Sandwiches   
         Yield: 1 servings   
       
         1 lb Whole morels (Morchella   
              - esculenta); cleaned   
       1/4 c  Butter; not margarine   
         2 c  Flour   
         2    Eggs   
       1/2 ts Salt   
       1/8 ts Pepper   
       1/4 c  Milk   
       
     Wash morels and pat dry. Large mushrooms may be cut lengthwise; Beat   
     eggs, salt, pepper, and milk together. Place flour in a large flat   
     bowl. Melt butter in a skillet and keep at low heat.   
        
     Dip morels into egg, salt, pepper, and milk mixture. When covered,   
     roll mushrooms in the flour to coat. Place mushrooms in skillet and   
     saute until the morels are golden brown. Remove when cooked and drain   
     on paper towels, or if you like the butter, place mushrooms on plain   
     white bread and make a sandwich.   
        
     Note:   
        
     This is the first way I ever ate morels, over 40 years ago, and is   
     still one of my favorites. Morels lend themselves well for this   
     treatment. Of course, I've never eaten a bad morel. Living for years   
     in Northeast Central Indiana, it is interesting to note that the name   
     "morel" is unknown by many. It is called the "sponge mush-a-roon."   
        
     Recipe by John Hartman   
       
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