Tis the season, so I thought I’d share a little something going on in my homes state this time of year.
*All photos used in this post are my own.*
What are Morels?
In Michigan, the common varieties of morel are black and white. Black morels tend to be smaller in size, whereas the whites can grow quite a bit larger. Morels have a distinctive cone shape with a honeycomb surface and are entirely hollow inside. There is a similar, “fake morel,” that you should be able to identify as well – it looks somewhat similar, but is highly toxic! The YouTube video, “Morel Hunting 101: How to Safely Identify and Harvest Morels,” is very informative on telling real morels from fake morels.
White morels. Commonly larger than the black variety.
With a very short harvest season and a rich, earthy flavor, these mushrooms are highly coveted at restaurants and can cost up to $50 per pound, prompting many places across the state to hire pickers.
But many hunt for the fun – the challenge. While some morels can grow very large, most are challenging to spot, being the same color as last year’s leaves and poking up under the forest cover.
When to hunt morels:
In mid to lower Michigan, the ideal time seems to be late April to mid-May. But seasoned hunters know that the key is in the weather. Morels like warm earth. When there has been a week of 50 degree to 60 degree nights, followed up by a warm rain, that is the time to start looking. Morels favor warm earth coupled with adequate moisture – they do not like extreme heat or dry ground. The old wives’ tale is true: start looking when the oak leaves are the size of a mouse’s ear (early spring).
Where?
Morels like sandy soil, typically amongst small trees like ash, elm, aspen, and oak. Southern sloping hills are a good bet, or wooded areas not far from water.
How?
How does one harvest these delicious little treasures? There is in fact a very important technique. Use a knife to cut the stalk near the ground – never pull them! Leaving the roots intact ensure that more mushrooms will grow next season. Then cover the base with a handful of dirt or leaves, so the base can recover without being further damaged. Once you’ve cut the morel, carry it in a mesh bag, such as a fruit bag, or in a basket, allowing the plant’s spores to fall out as you walk, planting more mushrooms.
Dress appropriately!
Yes, there is a dress code for this mushroom-hunting event. While morels are fun to hunt for, and involve hours outside on pleasant days, they also bring the risk of picking up hitchhikers, like ticks. It is best to wear socks, long pants and long-sleeved shirts, plus some sort of hat. Wear a repellant that specifically targets ticks and check your clothing and hair thoroughly before getting into your car or going into your house after. The CDC, Safety and Health Magazine, and Tick Encounter all have useful information for keeping you safe from these pests.
Storage:
If you don’t plan to eat your morels right away, there are different methods for storing them. You may have heard of people soaking their morels in saltwater in the refrigerator. This is okay for short term, such as a day or two until you have time to cook them, but is not recommended for extended periods, as the salt can cause mildew. For long-term storage, try dehydration or canning.
Cooking morels:
Always make sure you wash your morels before cooking, to make sure there is no dirt inside, particularly around the stalk.
As with most mushrooms, morels are very versatile:
Sautéed simply in butter
Diced and scrambled with eggs
Diced and added to a quiche
Battered and deep fried
Dehydrate them for future use (do not wash beforehand)
For recipe ideas, check out:
cooking.nytimes: Celebrate Morel Season, 16 Recipes
Twin Eagles Wilderness School: Finest Morel Recipes
Midwest Living: 19 Morel Mushroom Recipes
The Great Morel: Classic Morel Recipes
Note the black edges on the middle mushroom; that is a black morel.
