Locally Carei: Morel season has sprung
As spring is in full swing, and spring rains are winding down, it becomes morel hunting season. As reported by some local foragers, the harvesting has begun, but it is not over. As a casual forager, I lack the expertise and ‘nose’ of some veterans, but I feel this year will be a banner year.
The morel mushroom is one of the most prized fungi in the world. Its meaty taste, delicate texture and scarcity make it very desirable. I call it the Kobe beef of mushrooms. Morel mushroom season runs about two months in the spring and varies with the weather. Because morels are nearly impossible to farm raise, they are only available this time of year.
Do not expect to find them in the supermarket.
If you see them at a farmers market, expect to pay $25-$35 a pound, online about $55. If you desire them year round, you can get them dried for a mere $300-$450 a pound.
It may seem difficult to find out where to find morels for the first time. Most morel hunters are very protective of their secret hunting spots. They usually point you one direction, and they go the other. Morels thrive in woods. Dying or downed trees, previously burned areas, near creeks and disturbed areas are prime hunting grounds. Certain trees such as ash, poplar and elm, especially older ones, enhance morel growth in their vicinity. Morel mushroom guru Jeff Petrucci says, “Don’t look for mushrooms, look for trees. A dying elm will almost certainly equal morel mushrooms.”
Some hunters make it a family event. When hunting for morels, bring(use) your kids…they are closer to the ground.”I usually hunt with my son as he can spot mushrooms real good,” said morel hunter Manny Desvarro. Morel hunting is like fishing, it may take a while, but when you find a mushroom, there are usually a group of them, so fan out from the original spot. Also, return to the area a couple of times as morels grow quickly. “Have patience, a thumb size mushroom, today, can be a beer bottle size in a few days,” says Petrucci.
It takes years for the spores to take hold and grow, but once established, they can have up to a 5-year growth cycle. Desvarro says he can return to the same spot for a few consecutive years with success. Desvarro says he usually sees a good yield when going on a sunny day that follows a few days of rain. “I am really looking forward to this weekend,” he said. “It should be productive.”
A couple of gathering notes that the foragers adhere to: Hunter Vince “Roady” Schiffbauer says to “use a mesh bag, it not only allows the mushrooms to breath, but it helps distribute spores as you walk.
Do not use plastic store bags or Ziploc. Do not put too many (if you are lucky or good) mushrooms in a bags, as they smash easily Harvest the mushroom with a knife, it doesn’t disturb the roots and another mushroom may grow in its spot. Hunt on your own land or land on which you are allowed to forage, it will save you aggravation or from harm.
“When in doubt, toss it out.” If unsure, ask an expert or use the internet to identify your mushrooms, there are false morels, and they can make you very sick and sometimes kill. A true morel has a hollow center. This applies to all wild mushrooms!
The best way to clean your find is to slice morels lengthwise and then soak them in salted water for an hour or so and then rinse thoroughly. If you want to keep them whole, rinse a little longer. There is nothing worse than your morel mushroom soup with a spider garnish.
Good Luck. As Petrucci says, “Start with your head in the air and not on the ground, and you will find a delicious bounty.”
Morel Mushroom Soup
2 stick celery diced
1 carrot diced
1 leek chopped or cup of chopped ramps
1 clove garlic, chopped
1/4 cup butter
1 pound morels, sliced
2 pints chicken stock
陆 pint of sour cream
1 tablespoon fresh chopped parsley
1 tablespoon grated horseradish
Salt and pepper to taste
Sweat the carrot, celery, and leek in some of the butter over low heat until soft. Add the morels and garlic to the pan and saut茅 gently a few minutes. Add the chicken stock to the saucepan and simmer for half an hour. Puree half the soup in a blender or processor, add to rest of soup. Add horseradish and parsley along with salt and pepper to taste. Note: if you cannot find a full pound of morels, substitute with any other mushrooms.
Simply Fried Morels
Flour
Thoroughly beaten egg with milk
Salt and pepper
Oil for frying
Morel mushrooms
Drain mushrooms on towels until dry. Season flour with salt and pepper.Dredge in flour, egg batter and flour again. Fry in hot oil to create a crust around mushroom, this will keep the mushroom flavor in. Drain on paper towels and serve.