morel mushrooms
butter
flour
salt and pepper
eggs

Immediately upon your return from finding mushrooms in the woods, or being gifted with "morels", rinse and slice the morel mushrooms in half, down the middle. Place in a bowl of salt water, cover and soak overnight in the refrigerator. This is done to eliminate any small bugs or insects. When ready to cook, drain, rinse and carefully pat the morel mushrooms dry with paper towels. Melt butter in a skillet and remove skillet from heat. Mix flour, salt and pepper in a plastic bag. Place a few morels at a time in bag and coat with flour mixture. Place coated mushrooms on top of melted butter in skillet. Turn range burner on low and fry until light tan. Turn over with a fork and brown on other side. DO NOT overcrowd in skillet. It may be necessary to add additional butter as you continue to fry. Remove morels to a Pyrex plate and keep warm in low oven until all are fried. Scramble eggs with salt and pepper and add to skillet with whatever remains from frying morels. This will flavor the eggs. Serve the scrambled eggs with the fried morels and enjoy. Beware when looking for mushrooms; you must be knowledgeable and know exactly what to pick for toadstools and some specimens are poisonous. In late April and early May each year, Zane McCoskey spent many hours walking in the woods, looking for morels. He will always be remembered with such fond memories of his love for this hobby, not only in eating this delicacy, but in looking for them.