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Curious1

I made these last night, they taste like the breaded morels my dad used to pick and Mom fried. I

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Posted to Thread #18932 at 3:33 pm on Sep 7, 2010

took the suggestion to use half panko and half dry bread crumbs. For 2 large (5-inch) caps, I used 1/2 cup each and 1/2 cup parm. I did a little research on similar recipes and added a goodly amount of Montreal spicy steak seasoning as well as a bit of salt and pepper. I had quite a bit of breading left. I also didn't bother to remove the gills. They came out crispy and delicious. Thanks for a winner of a recipe, Orchid. I'll definitely make them again.


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