Ospidillo Cafe Morel Mushrooms

• 1 cup ka-me tempura batter frying mix
• 1 cup water
• 2 cups Crisco shortening
• 1 teaspoon paul prudhomme's poultry magic seasoning (optional)
• 20 fresh morels
• 2 quarts of heavily salt water

1. Slice the morels lengthways and soak overnight (or up to 24 hours) in the salt water in the refrigerator.
2. Drain and rinse the mushrooms in cold water.
3. Dry the mushrooms on a towel.
4. Mix the batter, using the tempura mix, the 1 cup of water and the Poultry Magic (if used -- seasoned salt can also be used if you can't find the Poultry Magic).
5. In a large skillet, melt the Crisco over high heat.
6. When the Crisco has melted and is very hot (375-400 degrees), dip each mushroom half in batter and drop into the skillet. Make them in several batches -- do not crowd them.
7. Fry until brown, turning them once.
8. Serve hot.
9. (The cooking time is "per batch").

water, shortening, paul prudhomme, fresh morels, salt water

Taken from www.food.com/recipe/ospidillo-cafe-morel-mushrooms-165317 (may not work)