KPMS Recipe of the Month for May 2011
Combine the salt, pepper, paprika, sugar, mustard, turmeric, garlic powder, and onion powder with the flour.
Dip the morels in the buttermilk and roll in the flour mixture.
Melt the butter with the oil in a saute pan or skillet and saute the morels until crisp and brown on all sides.
Harry Knighton, founder and executive secretary of the North American Mycological Association, recommends preparing morels this way.