It’s That Time of Year Again!
No, it’s not the winter holiday season. It’s Morel mushroom season, and it is about to be in full swing. Many diehard Morel fans have already been out searching the southern facing edges of hilly wooded areas for this is where the early bloomers first pop up. But don’t be dismayed if you haven’t been out yet – there’s plenty of season left, and Missouri has great Morels all season. And, given that they are going for as much as $20 a pound in some grocery stores, you will want to go hunting often!
Help for the Beginner
First, you should know that there is an entire sub-culture in Missouri that hunt Morels. And just like deer hunters and fishermen, they are usually not willing to reveal their favorite spots, so you will have to learn where to look on your own. These tips should help.
Look on the edge of wooded hills, especially woods that contain aspen, elm, oak and ash trees.- In the early spring, they will pop up first in southern-facing areas; later, as the weather continues to warm, you will find them deeper in the woods and on northern facing slopes as well.
- You can start hunting when the temperature during the days reaches into the 60’s and when the nights do not go below 40.
- You will also find them along well-drained creek and river beds later in the season.
- Look especially around dead and decaying trees – trees from which the bark is peeling off.
- Search until you find one. Then, search around that entire area – chances are, where this is one, there will be more. Then, look at the area where you have found your first ones and go to similar areas to find more.
- If you hunt early in the season, expect your Morels to be smaller, so you will need many more of them than later on.
Second, you need to know exactly what you are looking for. Go online and view images for Morels. In Missouri, there are three types – the black, the yellow and the “half.” The black and the yellow obviously refer to colors, but the “half” has a bit different look. So, here’s what you are looking for:
- The black and yellow will have a cone head, and the cone is attached to the stem all the way down. The cone itself will be full of “holes.”
- The half Morel is still great eating, and it will have the same cone head, but will not be attached to the stem all the way down. If you harvest these, be certain that you check carefully with one who knows, because you could be getting some “imposters” that are actually quite dangerous to consume.
- One very telling clue about Morels is that all of them – black, yellow and half – have hollow stems. So, when in doubt, cut the mushroom in half and check for that hollow stem!
- Fake Morels can kill, so you must be very careful. Check with someone who is more of an authority, or cut into the stem – fake Morels will not have hollow stems.
Harvesting Morels
There are many different opinions about leaving part of the stem, pulling the entire mushroom out of the ground, and containers for carrying them. But here are some suggestions:
- When you pick your mushroom, shake it out. There are spores in the cone that are future Morels in the making. It’s nice that you can let nature “take its course” and provide you with more Morels next year.
Some people insist that they should be carried in a netted bag, because the spores will drop out and make for good hunting in the same areas next year. Others say this is a bit of a “wives’ tale.” It really doesn’t matter. The netted bag keeps them from getting soggy, and if some spores fall out, great!- Some seasoned hunters say that one should always leave part of the stem in the ground, because this will result in more next season. Others say that, since mushrooms reproduce by spores, the stems do not have a function. Actually, stems do have a function – their roots are interconnected with tree roots and there is a symbiotic relationship that is healthy. And others say that the stem themselves and result in spore production. Whichever is the case, just leave some of the stems.
Cooking These Little Wonders
There are so many ways to cook Morels, and a few will be covered here. However, no matter how you intend to prepare them, there is some preparation. Be sure to soak them for an hour or two. You want any little critters that may be hanging out to either float out into the water or die. For a better clean, cut them in half lengthwise. Now on to the cooking part!
- They are great sautéed in butter, perhaps with a bit of garlic, salt and pepper – a super substitute for more boring vegetables on a dinner plate.
- Chop them up and put them in an omelet – so much better than store-bought common mushrooms!
- Take a large one and sauté it to replace a hamburger patty – use all of the regular “fixings” that you would for a hamburger.
- Put them on shishkabob sticks along with your meat and other veggies, and use the same sauces and seasonings that you regularly use when you grill kabobs – the taste is phenomenal.
Once you have begun to use Morels in your cooking, all other mushrooms will be “second-class citizens.” And gathering your own isn’t merely a cost savings – it’s fun!
