Slice the mushrooms in half lengthwise and soak them in lightly salted water for about 20 minutes. Drain and dry them on paper towels.
Place three bowls on the counter. Fill the first with flour, the second with buttermilk and the third with flour again. Season each with salt and pepper. Bread the Morels by dredging them in flour, then buttermilk and then flour again.
Place the morels on a baking sheet and refrigerate for about 15 minutes before frying. This will help the batter stick to the mushrooms. Dust mushrooms in flour again just before frying.
Fry the morels:
In 350 degree oil that is at least 3 inches deep. When the morels float and turn golden brown, remove them from the hot oil and drain on paper towels.
Green Onion / Scallion Mayonnaise (This recipe is 1/2 of what I made in the video)
Place green onions in the food processor with the lemon juice, salt, pepper, hot sauce, worcestershire sauce, egg yolk. Turn on the food processor, with the motor running, slowly add olive oil until the mixture becomes thick like mayonnaise.
* Store Scallion Mayo in the fridge for up to a week to use in other recipes, such as potato salad
Cut a loaf of French bread in half lengthwise and spread generously with scallion mayo. Load the morels onto the bread... WOOF!