Ospidillo Cafe Morel Mushrooms: A Taste of the Wild, Elevated

The scent of morels, earthy and profound, is a perfume that transports me back to damp spring mornings, the kind where mist clings to the forest floor and the air hums with anticipation. It’s a smell that evokes the thrill of the hunt, the quiet patience of searching beneath the dappled light of tulip poplars or the charred remnants of a recent wildfire. My first truly memorable encounter with morels wasn’t just about their elusive nature; it was a revelation in texture and flavor, a dish at a tiny, unassuming cafe called Ospidillo, a place that treated these foraged treasures with the reverence they deserved. They managed to coax out a crispness that defied the usual, often soggy, fate of fried fungi, transforming them into bite-sized morsels of pure delight. It was this experience that forever changed my perception of how morels could and should be prepared, a benchmark I’ve strived to replicate ever since.

Recipe Overview

• Prep Time: 15 minutes + overnight soaking
• Cook Time: Per batch
• Total Time: 15 minutes + overnight soaking
• Servings: 4
• Yield: Approximately 20 fried morels
• Dietary Type: Non-Vegetarian (due to Crisco shortening)

Ingredients

• 20 fresh morel mushrooms
• 2 quarts of heavily salt water
• 1 cup ka-me tempura batter frying mix
• 1 cup water
• 2 cups Crisco shortening
• 1 teaspoon Paul Prudhomme’s Poultry Magic seasoning (optional, but highly recommended for an extra layer of savory depth)

Equipment Needed

• Large bowl (for soaking)
• Colander
• Clean kitchen towels or paper towels
• Medium bowl (for batter)
• Whisk
• Large, heavy-bottomed skillet or Dutch oven
• Slotted spoon or spider strainer
• Plate lined with paper towels (for draining)

Instructions

Preparing these Ospidillo Cafe-inspired morels is a two-part process, with the first part focusing on cleaning and preparing the delicate fungi, and the second on achieving that signature, delightful crispness.

1. Soak the Morels: Begin by carefully inspecting your fresh morels for any lingering dirt or debris. Gently brush off any loose bits. Then, place the morel mushrooms into a large bowl. Pour the 2 quarts of heavily salt water over them. It’s crucial to ensure the mushrooms are fully submerged. Soak overnight, or for a minimum of 12 hours, and up to 24 hours. This process is vital for drawing out any potential grit or tiny insects that may be hidden within the morels’ intricate structure. Refrigerate the mushrooms during this soaking period.

2. Rinse and Dry Thoroughly: After the soaking period, drain the morel mushrooms in a colander. Rinse them thoroughly under cold water to remove any residual salt and loosened debris. Once rinsed, it’s imperative to dry the mushrooms as much as possible. Lay them out on clean kitchen towels or paper towels in a single layer. Gently pat them dry. The drier the mushrooms are, the crispier they will become when fried.

3. Prepare the Batter: In a medium bowl, whisk together the 1 cup of ka-me tempura batter frying mix and 1 cup of water. If you are using the Paul Prudhomme’s Poultry Magic seasoning, whisk it in now. This optional seasoning adds a wonderful, complex savory note that truly elevates the dish. If you can’t find Poultry Magic, a good quality seasoned salt can be substituted, though the flavor profile will be slightly different. Aim for a smooth, lump-free batter that has the consistency of thin pancake batter.

4. Heat the Shortening: Place the 2 cups of Crisco shortening in a large, heavy-bottomed skillet or Dutch oven. Heat the shortening over high heat. You are looking for the shortening to be very hot, ideally between 375-400 degrees Fahrenheit. A good way to test this without a thermometer is to drop a tiny bit of the batter into the hot shortening; it should sizzle vigorously immediately.

5. Batter and Fry in Batches: Working with a few mushrooms at a time, dip each mushroom half into the prepared batter, ensuring it’s well coated. Gently lower the battered mushrooms into the very hot Crisco. It’s crucial to fry them in several batches; do not crowd the skillet. Overcrowding will lower the temperature of the shortening, resulting in soggy, greasy mushrooms instead of the desired crisp exterior.

6. Fry to Golden Perfection: Fry the battered morels until they are a beautiful golden brown on all sides. This will typically take a few minutes per batch. As they fry, carefully turn them once to ensure even cooking and browning.

7. Drain and Serve Immediately: Once perfectly golden and crispy, remove the fried morels from the hot shortening using a slotted spoon or spider strainer. Place them on a plate lined with paper towels to drain any excess oil. Serve hot. The crispness is best enjoyed immediately after frying.

Expert Tips & Tricks

The beauty of this recipe lies in its simplicity, but a few chef’s touches can ensure you achieve the most exquisite results.

• The Soak is Sacred: Don’t rush the soaking process. Those few extra hours in the refrigerator can make all the difference in ensuring your morels are perfectly clean. A gritty morel is a disappointing morel.
• Mastering the Fry: The temperature of your Crisco shortening is paramount. If it’s too cool, you’ll get grease-logged mushrooms. If it’s too hot, they’ll burn before they cook through. A good quality thermometer can be a worthwhile investment for consistent frying results.
• Don’t Skimp on the Drying: After rinsing, wring out as much moisture as you possibly can from the morels before battering. Excess water will steam the mushrooms in the fryer, hindering crispness.
• The Power of Poultry Magic: If you can source Paul Prudhomme’s Poultry Magic, I implore you to use it. It contains a blend of herbs and spices, including thyme, basil, oregano, and a touch of cayenne, that perfectly complements the earthy notes of morels without overpowering them.

Serving & Storage Suggestions

These fried morels are a revelation best enjoyed hot and fresh from the fryer, allowing their delicate crispness to shine. They make an absolutely divine appetizer, a sophisticated addition to brunch, or a luxurious side dish to grilled meats or poultry.

Due to their fried nature, these morels are best consumed immediately. However, if you find yourself with leftovers, they can be stored in an airtight container in the refrigerator for up to 1 day. To reheat, the best method to recapture some of their crispness is in a preheated oven at 375°F (190°C) for about 5-7 minutes, or until warmed through and slightly crisped. Avoid microwaving, as this will only make them soggy.

Nutritional Information

Nutrient	Amount per Serving (approx.)	% Daily Value (approx.)
Calories	925.9 kcal	–
Calories from Fat	925 g	–
Total Fat	102.8 g	158%
Saturated Fat	25.7 g	128%
Cholesterol	0 mg	0%
Sodium	5.7 mg	0%
Total Carbohydrate	3 g	0%
Dietary Fiber	0.9 g	3%
Sugars	1.5 g	5%
Protein	2.8 g	5%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is fantastic as is, a few tweaks can adapt it to different preferences or dietary needs.

• Gluten-Free Option: For a gluten-free version, you can substitute a gluten-free all-purpose flour blend that contains xanthan gum for the tempura mix. You may need to adjust the liquid slightly to achieve the right batter consistency.
• Vegetarian Alternative: The primary non-vegetarian component is the Crisco shortening, which is derived from animal fats. For a strictly vegetarian version, you can substitute high-heat vegetable oil such as canola, grapeseed, or peanut oil.
• Spicy Kick: If you enjoy a bit of heat, consider adding a pinch of cayenne pepper or a dash of hot sauce to the tempura batter.

FAQs

Q: Why do I need to soak morel mushrooms in salt water?
A: Soaking in heavily salted water is a crucial step to draw out any hidden grit, soil, or small insects that might be lodged within the morels’ honeycomb-like structure, ensuring a cleaner mushroom.

Q: Can I use dried morels for this recipe?
A: This recipe is specifically designed for fresh morels. Dried morels require rehydration in warm water, and their texture when fried will be different and potentially less appealing than fresh.

Q: How do I know when the Crisco is hot enough for frying?
A: The shortening should be shimmering and very hot. A simple test is to drop a small amount of the tempura batter into the oil; it should sizzle vigorously and immediately rise to the surface. Aiming for 375-400°F (190-200°C) is ideal.

Q: What happens if I crowd the skillet while frying?
A: Overcrowding the skillet will cause the oil temperature to drop significantly. This leads to the morels absorbing too much oil, resulting in a greasy and soggy texture rather than the desired crispness.

Q: Can I use a different type of seasoning instead of Poultry Magic?
A: Absolutely. If Paul Prudhomme’s Poultry Magic is unavailable, a good quality seasoned salt can be used. You could also create your own blend of herbs like thyme, rosemary, and a pinch of garlic powder for a similar savory effect.

Final Thoughts

The Ospidillo Cafe Morel Mushrooms are more than just a recipe; they are an experience. They speak of spring, of the earth’s bounty, and of the simple yet profound pleasure of transforming a humble foraged ingredient into something truly spectacular. I encourage you to embark on this culinary adventure. Seek out those precious morels, be patient with the soaking and drying, and revel in the unparalleled crispness and flavor they offer. Serve them as a delightful opener to a special meal, perhaps alongside a crisp Sauvignon Blanc or a light-bodied Pinot Noir, and savor the taste of the wild, elevated. Let me know your triumphs and your insights when you recreate this dish – I’m always eager to hear from fellow enthusiasts.