Morel Mushroom Hunting
One of the most distinctive edible wild mushrooms.
Morel hunting is dependent on weather.
Rain.
Steady soil temperatures.
Cool Spring temperatures bring half free morels.
I found those half frees in my garden.
Imagine what’s in the woods!
Trillium starting to bloom, mayapples flattening out, half free and baby black morels starting to appear.
These lead up to the awesome blonde morels everyone loves!
Spring time is a great time for discovering wild edibles in the environment around you.
In Southeast Ohio, we have many, three season, natural resources, beyond mushrooms, available to us should grocery stores ever go out of existence.
Could you survive without a grocery store?
When we used to attend Farmer’s Markets as a vendor, we’d frequently offer these wild edibles (above) to educate, but also because they are pretty good “eats”.
And, you won’t find them in a grocery store.
All of them are in the woods around our farm, not too far of a walk from the kitchen.
What to do with them, and how to find them, perhaps in another newsletter.
Today, it’s morel mushrooms.
Morel - Choice edible species.
Known as Morchella esculenta.
One of the most distinctive edible wild mushrooms. Has a rich, creamy flavor that is deliciously earthy, nutty.
At the farmer’s markets we were known for our wild mushrooms and people were always thrilled when we brought wild morels.
In a good season we’d bring one or two five gallon buckets to market and we’d sell them in pint or quart size boxes.
They generally sold out in about 20 minutes.
As wild mushroom vendors at market, we harvested grays and yellows in the Spring (pictured above, top left are the gray ones the others are yellows for the most part there are some grays in that top right photo).
You can measure the season by the succession of the colors of the morels (at least in my region). Half frees, then black morels then gray, then the premium blonde morels.
WHERE CAN I FIND MORELS?
A good place to start is in and on the edge of forested areas, where morels live.
In my region, you will find them near water where there is some grassy, leafy under growth. I generally find them near Elm trees, Oaks and Hickory. They say Ash, Tulip poplar, Aspen and old apple orchards are also good hunting grounds, but I’ve never found them in those sorts of places.
Morels often grow around dead and dying trees. When a tree reaches the stage of decay where its bark is slipping off its trunk, you’ll often find lots of morels around it.
Early in the spring as the ground is warming, you’ll find them on south-facing slopes in fairly open areas. As the season progresses, go deeper into the woods and onto north-facing slopes.
Well-drained, sandy soils like a creek bottom make good hunting spots as well.
You’ll find the first morels of the year when daytime highs reach the 60s and lows stay above 40 degrees.
Avoid the “false morel” or Gyromitra, They are a false morel - a toxic mushroom that can be mistaken for edible mushrooms.
Joining a mushroom hunting club is fun and there are many online mushroom discussion boards.
We don’t generally find morels in Ohio until April, but the discussion boards are a great resource to find out what’s going on in your area.
According to my friends on the boards, morels have been spotted in mid-March, in central Georgia!
Don’t want to hunt by yourself, or at all!
Go to the morel mushroom festival in Boyne city Michigan in May.
Go on an overnight mushroom hunt in April on 1200 acres of prime hunting grounds with the Harpole’s Heartland Lodge in West-Central Illinois.
MORELS IN THE KITCHEN
There are thousands of things you can do with mushrooms from a culinary perspective. A mushroom can be a blank canvas and take on the flavors and character of it's co-ingredients, or it can be a featured star all on its own.
Fresh mushrooms are always a treat and if you can get them, try new varieties!
Never eat a raw wild mushroom!
Always cook them. Even reconstituted ones!
Water destroys mushrooms, so avoid washing them unless they are going right into the pot!
If they are really buggy and/or dirty, a soaking them in a deep bowl of salt water for 10 minutes will get the bugs and dirt will sink to the bottom. Only do this if the shrooms are really buggy! Remove to paper towels and remember that you just added more water to the mushrooms.
If they are just dirty, use a brush to remove moss and mud.
Here’s what to do with dried mushrooms.
Reconstituting Dried Mushrooms
1 oz dried = about a 1/2 - 1 lb of fresh depends on variety.
We recommend soaking mushrooms in hot water until they appear full and fresh again. You can determine this by squeezing them gently, if they are "squeezable", they are ready to cook. Never eat a raw wild mushroom! Always cook them. The water you used to reconstitute makes a wonderful broth to add to your dish!
Drying Your Own
Mushrooms are easily dried simply by placing them on drying racks for a week or two keeping them in a dry environment. You can also thread them onto a heavy cord and air dry them in a rain free area.
In a humid environment it takes up to 2 weeks to dry mushrooms in the sun. Before drying, use a brush or your fingers to brush off any offensive debris. Water destroys mushrooms, so avoid washing them.
Morels, in my opinion are best alone!
The best way to enjoy the pure joy is to sauté them in butter.
The more the merrier!
We always tell people there are three stages to this.
Initially they release all the water they’re made of. Lots of water in the pan at this point. Patience!
Then there’s a mix of butter and water bubbling in the pan.
Finally you’re down to actually sautéing them in butter.
But there are other ways to enjoy them as well…
Springtime Frittata with Morels & Asparagus
Ingredients
10 or more morels sliced in half
1/2 c asparagus sliced in 1/2 inch pieces
1/2 c gold potatoes shredded or diced small
1/2 c sweet onion minced
5-6 medium or large eggs, lightly whisked
1/4 c heavy cream
1 c smoked gouda shredded
butter to sauté, you decide the amount
Instructions
Set the oven to 350.
Heat a well seasoned,12 inch, cast iron pan to hot. Add enough butter to the pan to at least coat the bottom, more if you love butter like I do!
Keep the cast iron pan on medium heat. Add the potatoes and stir for a minute or two, so they don’t stick.
Keep stirring as you add the onions, cook onions to translucent.
Turn the heat down a little. Add the morels and asparagus and cook until asparagus are slightly tender (they’ll finish in the oven).
Remove from heat.
Transfer sautéed veggies to a plate or bowl.
In a 4 cup measuring cup (or bowl) place the lightly whipped eggs and whisk in cream.
Stir in cheese.
Pour this mixture to the cast iron pan.
Stir in your sautéed veggies.
Place cast iron pan in heated oven. Bake for about 20 minutes, or until eggs are set and top is lightly golden browned, or as browned as desired.
Remove from oven, cool slightly and flop frittata out onto a cutting board to slice.
Serve immediately; frittata is best warm. Leftovers will keep airtight in the fridge for up to 5 days.
Obscenely Good Fried Morels
Ingredients
10-20 fresh morel mushrooms (for this you want small to medium mushrooms)
2 sticks butter (or more)
1/2 c flour
2-3 eggs (depends on the size of the eggs)
1 sleeve ritz crackers (about 25) or more
Instructions
Cut fresh mushrooms into quarters, slicing the long way. Place into bowl with flour. Dust mushrooms with the flour using your hands or a spoon.
Pre-heat cast iron skillet and about 4 tablespoons of the butter over medium low heat.
Crack eggs into large bowl and beat till blended well. Add a few grains of salt to break up the textures of the eggs and make a smooth unified misture.
Place the crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.
Place a hand full of the flour dusted mushrooms into egg batter and coat.
With tongs, individually roll mushrooms in cracker crumbs.
Place in pre-heated skillet. Saute in butter for 5 minutes over medium heat turning as needed, you're looking for a pretty light brown color.
Repeat with the remaining mushrooms using more butter as well.
Enjoy!
More morel recipes here.
BOOKS
National Audubon Society Field Guide to North American Mushrooms (National Audubon Society Field Guides) by National Audubon Society.
100 Edible Mushrooms Paperback – Illustrated by Michael Kuo.
The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: Finding, Identifying, and Cooking (Guide to Series) by Katie Letcher Lyle.
Bushcraft 101: A Field Guide to the Art of Wilderness Survival by Dave Canterbury.
The Wild Table: Seasonal Foraged Food and Recipes by Connie Green.
Ramps: the Cookbook: Cooking with the Best Kept Secret of the Appalachian Trail by The Editors of St. Lynn's Press (Author), Glen Facemire(Introduction), Todd C. Gray (Foreword).
I grew up hunting Morels in Northern Michigan. Such amazing flavor. Also love Fiddle Head Ferns.
I love the very idea of gathering! I have never spotted morels where we live in NJ.