1 pound morel mushrooms
1/2 cup olive oil
3/4 cup milk
1 sleeve of saltine crackers, finely crushed
Salt and pepper to taste
Carefully clean morels with a damp paper towel and cut them in half, lengthwise. In a large skillet, heat olive oil over medium heat. Beat the eggs and milk together, coat the morels in the mixture, and toss them in the cracker crumbs. Place the morels in the heated oil and cook on both sides until golden brown. Remove the morels and drain them on a paper towel. Add salt and pepper to taste.