Let's Go Shrooming!

Morels! Earthy, Rich, and Downright Unforgettable.

Today I’m going to spend time writing about a kind of mushroom!  It’s my favorite —the morel mushroom!.  If you’ve never tried them, be assured, you’ll be addicted when you do.

They’re delicious and they’re hard to find, but there’s just something about the morel mushroom that drives people wild. Of all the mushrooms, the morel has my vote for being the best tasting with a meaty texture, unlike the more slimy texture of other mushroom varieties.

With its tall stem and honeycombed top, there’s hardly any chance of confusing a morel with any other mushroom, even poisonous ones.

Morels can be found most anywhere there are woods. They love to grow in shady, damp areas near the roots of trees. The problem is, the morel’s shape and color blend it easily into its surroundings, and this makes them very hard to see.

Each area’s morel season lasts only a few short weeks. Where I grew up in Ohio, that was late April through May —and trust me on this, no one EVER shares their ‘secret spot’ for shrooming. 

Shrooming spots are actually handed down in families from parents to children, usually with the specific kind of morel to look for in their spot and any other important notes.

There’s even a whole crazy language shared by morel hunters everywhere. One shroomer will know exactly what another is talking about by the terms they use. Here is a note that was in my family. A small hand-drawn map was separate:

“I’ve always found a good mess of blacks and greys in this spot, but the honey hole of big yellows comes about a week later. Just creep a little closer to the crick on the right and just over the rise. Take along some grocery bags. I promise, you’ll fill ‘em up.

This is important! Never pick a red morel. Those are poison, but the difference is easy to see. Stick with blacks, greys, tans and yellows and you’re good to go.”

Once you’ve tried them, the morel is a true treat for the taste buds. Their flavor is earthy, rich and so unique, I guarantee you’ll never forget it.

As a side dish, here’s my favorite way to cook them:

Soak a couple of hours in a sink full of warm salted water to drive out insects.
Rinse well.
Coat with flour.
Salt and pepper to taste.
Sauté in butter.
Drain on a couple of layers of paper towels.

They can be used in any recipes you would use mushrooms in, just don’t eat them raw. They can upset your tummy when eaten raw.

(Morels are best if eaten within four days of picking them. If you don't use them in five days, they're history).

It doesn’t matter whether you shroom for morels in your secret spot, or buy them at your local grocery or farmer’s market, be sure to enjoy them while you can, because they’ll be gone before you know it.

… a true culinary delight!

Published Poet/Writer/Author of 5 books.
Quora Top Writer 2018
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