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Photo by P.J. Perea
Beware the look-alikes True morels belong to the genus Morchella. Mycologists don't know how many species of morels exist, but mushroom hunters generally lump them into three types: yellow, black and half-free. Although they vary in size and shape, the caps of true morels have ridges and pits. Two key identifying features distinguish them from look-alikes: caps and stems are hollow when sliced lengthwise, and the lower edge of the cap is fused to the stalk (except for half-free morel caps which attach half-way up.) False morels are members of the genus Gyromitra. Their caps appear wavy like the pattern on a brain. When sliced in half, false morel stems contain white cottony flesh. False morels, including the one called "beefsteak morel," (G. esculenta) should not be eaten. They can cause acute poisoning. Another cautionary mushroom, Verpa bohemica or early false morel, can grow next to morels. At first glance, they resemble black morels, but the cap on early false morel overhangs the stem like a skirt, and the cap attaches at the head of the stalk. — E.H.
FYI > Don't collect morels in areas sprayed with chemicals as they absorb toxins. Also, if it's the first time you're trying morels, sample just a few to see if you have an allergic reaction such as stomach upset. Some people experience problems when combining morels and alcohol, so use caution the first time consuming the two together. |
Morel mushrooms
Tasty to eat, fun to find, but just plain
weird-looking
We barely entered the woods when my companion shouted, "Stop! There's a morel in front of you."
I halted. My eyes raked the forest floor: dried pine needles, twigs, brown leaves and a few strands of green grass. "I'll find it," I said.
Scouring every inch of ground close to my feet, I finally spotted the conical, honeycombed cap of the marvelous mushroom only inches from my boot. Then I noticed another … and another. The morel hunt was on.
When and where to find them
Found throughout forested regions of North America, the morel ranks as one of the most prized edible spring mushrooms. Its unique shape and texture makes it easy to recognize, but finding them — like any hunt — requires practice and patience.
Depending upon geographic location, morels generally appear from April until mid-to-late June. Weather is key to a bountiful morel season. Prime conditions are a few days of rain followed by a few warm days. Many morel hunters associate the appearance of spring beauties, trilliums or calypso orchids as signs to start searching.
While forests are the best places to hunt, they aren't the only locales where morels grow.
They pop up in landscaping bark and old orchards. They punch through lawns and along garden paths. They arise through scorched earth of recently burned forests and congregate around dead elm and ash trees.
Some areas seem to produce morels consistently. Those places are hard to find and explain why many mushroomers are as secretive about their 'shrooming spots as anglers are about a favorite fishing hole.
Harvest and preparation
Once you learn to recognize a morel you, won't forget it. Morel hunting is fun, inexpensive entertainment with delicious rewards.
Cut the morel stem just above ground level with a knife or pinch it off with your fingers, which minimizes dirt in your mushrooms and makes cleaning them easier. Many hunters use baskets, mesh bags or onion sacks for collecting to allow spores to escape and reseed the forest. If using a plastic bag, be sure to remove mushrooms as soon as possible to prevent moisture buildup and mold.
Once you get home, place the morels in a bowl of lightly salted water for a few minutes to draw out insects, slugs and small worms. Rinse in fresh water and dry thoroughly on a towel. Discard any that have dark, hard, crusty edges or an odd odor.
Like most wild mushrooms, morels must be cooked. The easiest way to prepare — and many claim the best way to enjoy — the mushroom is to slice them and sauté in butter until they're soft and tender. Eat them as is, heap on venison steaks or use in other recipes that won't disguise their delicate flavor.
If you're lucky enough to have more fresh morels than you can eat, dehydrate them for later use. One cup of fresh morels withers to about a half cup dried.
To reconstitute, place dried morels in a bowl of warm water for 5 minutes or until soft. Drain on a towel. — Ellen Horowitz
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Photo by Matt Lindler
WANT MORE? > Make sure your mushroom identification is solid before picking morels. To learn more about these tasty fungi, visit www.thegreatmorel.com, www.morelmania.com or www.morels.com. |
Fried morels
Ingredients
- reconstituted (or fresh) morels sliced
in half lengthwise
- saltine crackers crushed into fine crumbs
- beaten egg(s)
- butter for frying
- salt and pepper
Directions
Coat morels in egg and roll them in cracker crumbs. Place them in skillet with hot, bubbling butter and fry until crispy and golden brown. Season to taste.
