A Guide to Hunting for Morel Mushrooms - Organic Gardening - MOTHER EARTH NEWS Video A Guide to Hunting for Morel Mushrooms A guide to hunting for Morels. Mushroom hunting can be a wonderful, healthy outdoor experience to share with family and friends. But the thrill of the hunt is only half the enjoyment. By Larry Lonik Fun to find and a treat to eat, it's hard to beat morel mushrooms. PHOTO: DAVID CAVAGNARO Print Email This guide to hunting for morel mushrooms will help you find these delicious gourmet treats. Mushroom hunting can be a wonderful, healthy outdoor experience to share with family and friends. But the thrill of the hunt is only half the enjoyment. Its deliciously earthy, nutty, steak-like flavor makes the morel mushroom the No. 1 target of wild mushroom hunters across North America. The two dozen choicest wild mushrooms on this continent have a range of flavors — light, sweet apricot (chanterelle), eggplant (puffball), meat like (several) — but the morel is king. Thousands of people scour fields and forests annually in North America in search of morels.

Not only is it the best-tasting, the morel is also the easiest to identify and safest to eat of all wild mushrooms. Generally, if you find a sponge-like protuberance, 1 to 6 inches tall pushing skyward among fallen forest leaves and grasses on spring days between 60 and 80 degrees, you're in luck. The stems and caps of morels are hollow, and the stem is attached at the base of the cap. It makes a great first mushroom to learn because its spongy shape is so distinctive and easy to identify. This guide to hunting for morel mushrooms will help you secure a bountiful bushel of morels. When and Where to Hunt Morel Mushrooms Morels appear throughout the continent in spring. Trees are just beginning to bud, so relatively unfiltered sunlight warms the earth directly. This triggers the appearance of a number of wildflowers: trillium, phlox, trout lily, Dutchman's breeches, violets, wild strawberries and many more. These flowers, along with temperature, are indicators of when to look for morels. The "where" isn't quite as simple.

Where the spores fall, cross pollinate and germinate is basically where morels will grow — after a five-year cycle of nutrient-gathering and storage. Black morels (which appear first) tend to be more exclusively in hardwood forests, but not around any particular type of tree. Finding them is often like a connect-the-dots game. When you find one, be still and look nearby. When the spores that created the morel you just picked were jettisoned years ago, there likely was a wind pattern that blew the spores in a particular path. There may have been a nutrient source or environment (soil type, moisture, pH, etc.) that was conducive for growth. Look for the patterns. White morels, which appear later than the blacks, have a more diverse range of habitats. Forests, fields, orchards, fence rows, hedgerows, islands, railroad tracks, floodplain's and grown-over strip mines are just some of the places the white and giant morels can be found. Unlike the blacks, the whites sometimes tend to congregate around certain types of tree usually ones that are in some stage of dying. Elm, ash, sycamore, cottonwood. Bigger, older trees.

As the trees die the root systems break down and are desirable and readily available food sources for morels. This availability of nutrients may allow the growth cycle to advance, shortening the five-year cycle. Good results occasionally can be found in consecutive years in the same location. Morel Hunting: What to Wear, What to Bring When you head out to the woods, wear long pants and a long-sleeved shirt for protection. There can be brambles and poison ivy, the occasional spider web and weather elements to consider. Make sure your clothes and your walking shoes are comfortable. A compass, whistle (for hailing), drinking water and snack are all good accompaniments for your walk. The most important item, however, is your collection bag. Do not use paper or plastic bags, even though they're handy and inexpensive. These bags don't allow mushroom spores to return to their natural habitat. A mesh bag will keep your mushrooms fresh and let those thousands of spores fall back to the ground. The numbers of morels (where they've previously existed) have steadily dwindled over the past 30 years.

Deforestation and pesticide use are partial culprits, but the biggest factor has been human beings removing the "seeds" from the woods in nonporous bags. So use mesh and tell other people why it's important. The spores are microscopic. The cap of each morel contains 250,000 to 500,000 spores. These spores must become airborne and then find adequate nutrients, soil and moisture. The odds of successful reproduction are slim, but people can help the process by using mesh bags for their "catch." Recycled orange and onion bags are OK but can abrade the edges of your mushrooms. Some people use well-vented baskets. Over the years I've developed an ideal collection bag, the Spore Boy bag, made of soft-yet-sturdy nylon mesh with belt loops, comfortable handles and a self-storing pouch. It doesn't matter which type of collection vessel you use, as long as the spore gets spread. Though many other mushrooms (shiitake, buttons, reishi, oyster, etc.) can be grown predictably in one's house or yard from kits, morel technology is elusive.

I have purchased, analyzed and tried every kit I have found, and my success rate for growing morels is zero. Over the years I've talked to thousands of people who bought and tried the kits. Only a fraction had any success, and most of those results were questionable. A mesh bag while you're picking is the best kit. Plant as you walk; the spores are free. Finding morels in nature is challenging, rewarding fun. Get out there with your family and friends, enjoy the sights, sounds and flavors of the outdoors in spring — and happy hunting. Author of four books about mushrooms, Larry Lonik has been featured on "CBS News Sunday Morning," quoted in The Wall Street Journal and interviewed on National Public Radio. You'll find two morel recipes from Lonik on page 71 of this issue. Hunting the Mighty Morel Mushroom The "mushroom walk" is a low, Groucho Marx-like walk that gets the mushroom hunter closer to the ground. Crouch down and look 10 to 20 feet ahead — not around your feet and look for the (tiny) Christmas-tree shapes in the distance. Keep moving and investigate the shapes. You'll cover more ground and find more morels.

It's a fallacy that pulling a mushroom out by its roots will prevent another from growing there next year. The "root" system that brings the mushroom to the surface is a one-time, one-way system. It deteriorates through winter and spring thaw, and is replaced each year. Cut or clip the morels at the base to keep them clean. Mushroom hunters never tell where their favorite spots are. Don't bother asking. Save Some Morels for Later The easiest, longest-lasting method of preserving morels is drying. Place your unwashed, young, healthy specimens (whole or cut in half) on a nonmetal screen directly in the sunshine and raised off the ground for air flow. Hard or reflective surfaces (like a deck or driveway) below your screen will help dry the mushrooms more quickly. Set them out early in the morning. Remove mushrooms before sundown. The process usually takes eight to 10 hours, depending on conditions. Place completely dry morels in paper bags to store. If you keep them dry, they'll last for years. Rehydrate in cool water for at least two hours. Use the caramel-colored water for soup, stock and gravy. Two ounces of dried morels will rehydrate to 1 pound.

Do not leave drying or dried mushrooms outdoors overnight or allow rain to get on them. Do not wash the mushrooms before drying. The moisture can change the chemistry, making the morels hard and dark. Morels can also dry indoors on screens, but the process takes longer. Provide heat and air if possible. If you're concerned about bugs inside the mushrooms, cutting the mushrooms in half and placing them on a screen in the sun will eliminate critters. Morels also can be frozen. In a frying pan, saute onions or garlic in butter or oil. Add mushrooms and sweat or half-saute them over high temperature. The liquid from the morels will create a soup. Remove from heat, cool, put in plastic, resealable bags and freeze. To re-use, put the frozen mixture into a hot frying pan and finish the sauté. More about Morel Mushrooms Morel expert Larry Lonik loves to share his passion and expertise with mushroom hunters, cooks and lovers of the great outdoors. His latest book is Basically Morels: Mushroom Hunting, Cooking, Lore and Advice. He offers mesh bags for collecting and an entertaining 35-minute video about hunting for morels on his website morelheaven.com .

Other websites for more about morels include: Morel | Recipes Wiki | Fandom powered by Wikia Wikipedia Article About Morels on Wikipedia The morel is a type of edible cup fungus. It produces a highly porous ascocarp, prized by gourmet cooks, particularly for French cuisine. The best known morel is the Morchella deliciosa, which is commonly known as simply "morel." Other types include Morchella esculenta, M. elata, M. semilibera, and M. vulgaris. Mushroom hunters will commonly refer to them by their color, i.e., gray, yellow, black, etc., as the species are very similar in appearance and vary considerably within species and age of individual mushroom. The morel is the state mushroom of Minnesota. A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented shape. The cap and stem grow from two to four inches tall and are hollow throughout. The different varieties of morels vary in color from light yellow to dark brown. The darker the color, the stronger its flavor.

Morels have a nut-like taste with a crisp, chewy texture that makes this mushroom a good choice for light cream sauces, pastas and egg dishes. The morel can be found growing singly or in groups near hardwoods, old apple orchards, and near dead elm trees, but its most popular habitat is in burned areas. It is one of the first mushrooms to appear in the spring, often before all the snow has disappeared. They should never been eaten raw because this may cause acute gastrointestinal illness. Fresh morels are available seasonally, while dried morels are available throughout the year. All About Morels - Wild Mushrooms Wild Mushrooms How to Buy, Store, Clean, and Cook Morels Morel Mushrooms. Photo © Molly Watson By Molly Watson Updated June 07, 2016. Delicate and elusive, morels are a gourmet prize that were once limited to those willing to muck around in the forest in search of these harbingers of spring. Today they are often found at farmers markets and specialty stores. They are fragile, highly perishable, and resist cultivation, so they tend to be pricey.

How to Cook With Morels A few of these cone-shaped, sponge-textured fungi add a lot to pastas and risottos (such as this Morel Mushroom Risotto ). If you're lucky enough to have a lot of morels , they are at their finest when cooked quickly in butter and lightly salted (see How to Saute Morels for specifics) or tossed on a grill (see Grilled Morels for a full recipe). Morels are particularly delicious when paired with those fellow harbingers of spring, asparagus - a simple sauté of Asparagus & Morels is one of my favorite things to eat when they're both at the market. How to Choose Morels Morels are usually between two and four inches long, and range in color from pale cream to almost black. continue reading below our video How to Turn Leftover Summer Produce into Jam The darker the color of the morel, the smokier, nuttier, and earthier the flavor will be. Look for fresh, plump specimens whose cut ends aren't completely dried out. Avoid bruised or softening morels, especially if you're not going to use them immediately since that damage will make them rot quickly.

How to Store Morels Store morels in a paper bag and use as quickly as possible. Time in the fridge is just going to dry them out, but if you do need to store them do so in a paper bag so they can breathe, not a plastic one. If you're lucky enough to get a lot of morels, you can always dry them . How to Clean Morels Morels need a bit more cleaning than other mushrooms . Shake them clean, swish them in cold water, lift them out and dry (for more specifics see How to Clean Morels ). Don't clean morels until you are ready to cook them, since they will have absorbed some water and are more likely to mold or rot if stored after cleaning. Fake Morels and Foraging Safety Like all mushrooms, morels have deadly imitators. If you decide to try foraging them for yourself, do so with an experienced guide. Mycological societies around the country offer free mushrooms walks and mushroom identification seminars to help get new wild mushroom enthusiasts started. The Great Morel Home Page Welcome / The Season / First Timers The Great Morel has graced us with its presence in 2010, and for many an early arrival.

Many are begining to experience the delight in this glorious rite of spring, which brings us the Great Morel. This often unexplainable and euphoric ritual in which we annually partake is once again upon us. For some, you must wait for a short while longer. For those who have been blessed with its early arrival, enjoy the adventures of foraging and hope for weather which will nurture the appearance of the Great Morel. The Great Morel wishes everyone the best of luck as this ephemeral of nature we have come to know draws upon us. May everyone's rewards be plentiful, as you begin the search for the ever-elusive and oh-so mysterious Great Morel! Welcome... The Great Morel extends a very warm welcome to all its visitors! If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn't lay claim to the official title of The Most Visited Mushroom Site on the Internet, it’s darn close and worth a look around. If you've come here looking for serious resourceful information, you won't have to look hard to find it.

If you're stopping by wondering "what the heck is this shroom'n crap all about?", then rest assured you will more than likely have a better understanding when you are finished. Take a look around, and you'll see why The Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of morel links , where you will find most anything relating to the great morel. Add to that some good humor, some great stories and some of the most beautiful images, and you've got a great place to enjoy a morel moment. Thanks to the contributions of many, The Great Morel has compiled what may be the largest morel recipe page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the Preserving page to see how others are preserving their morels. You can’t forget to check out the Stories and Tales page for more than a few of the interesting stories The Great Morel has received.

If you are in search of answers to the mysteries of the Great Morel, then a must visit to the Frequently Asked Questions page, along with the Question and Answer page is in order. Here you will find questions, answers and feedback from fellow hunters. Sit back and enjoy your visit!! About the Morel Mushroom Season... The morel mushroom season varies across the United States depending on the region in which you are located. Typically it arrives in the spring months for most regions. Many variables such as air temperature, ground temperature and rain levels impact the growing cycle and how bountiful the crop. There have been many studies as to how, where and why the morels make their grand appearance in certain conditions and not others. Most mushroom hunters will present all kinds of "SWATS" (Scientific Wild Ass Theories) on how, where, and when to find them. Almost every mushroom hunter will have a few "SWATS" of their own, some with merit, while others are just that....theories. You can find detailed answers to various questions regarding the growing season and more on the FAQ page .

Typically they are found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and maybe even in your own back yard. Ground cover varies and it is very likely that each patch of mushrooms you come across may be growing in totally different conditions. It is a common practice of shoomer's to hit their favorite spots year after year. If you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several types of morels, some edible and others poisonous. The woods will dole out many types of fungi to the hunter, therefore, The Great Morel recommends that all shroomers - rookies and veterans alike visit Edible and Poisonous Mushroom Page by Barbara Bassett, Naturalist. This site has great images of the good, the bad and the uglies! Click here for other great sources of morel identification as well as make sure to visit The Great Morel's page on the false morel . What to Eat Now: Morel Mushrooms | TIME.com Follow @TIMEHealth With this installment, we’re introducing a new feature on Health & Family that will bring you the latest trends in food.

We’ll introduce you to seasonal delicacies and bring you some of their history and even the lore that surrounds why we started eating them in the first place. These goodies might be a little less familiar than the usual fare but are often packed with nutrients that make them worth the extra work to find. And because there’s no point in learning about foods if you can’t taste them, we’ll ask leading chefs, dieticians and nutritionists for their advice on their favorite ways to enjoy these gems. For our first foray, we’re turning to one of the first fresh foods to emerge after the winter freeze: mushrooms. And morels are among fungi foragers’ favorites. What they are: These hard-to-find mushrooms typically grow near ash, aspen, elm and oak trees. They’re recognizable by their distinctive honeycomb-like head and hollow stem. They grow all over the U.S., but the different varieties — white, yellow and black — tend to grow at different times and range from smaller than your palm to a foot long (aptly called Big Foots). Season: You’re in luck. Normally, the season for morels runs from mid-late April to mid-May.

But because this spring got off to a late start, according to farmers and foragers, the season will probably last at least a few more weeks. Nutrition: A cup of fresh morels packs about 60 calories . Alexandra Sifferlin Morels collected at Violet Hill Farm Morels are fussy fungi, to say the least. “Mushrooms, and morels in particular, have their own plan,” says Mary Carpenter, the owner of Violet Hill Farm in West Winfield, N.Y. “The entire year of weather needs to be conducive to them fruiting. If conditions are perfect, I’ve heard tell of people having found them sporadically through to fall, but some mushroom stories are like fish tales.” Because they have such a short growing season and are hard to root out, dedicated foragers protect their favorite harvesting spots with the same close-mouthed dedication that fishermen reserve for their fishing spots. No one, according to longtime fungi followers, reveals their morel spot. “You can look online for where and when to find morels, but never specifics. You never give away your spot,” says Carpenter. Finding morels may be challenging, but that’s what makes foraging all the more fun.

Serious morel lovers even pilgrimage to morel-hunting festivals across the upper Midwest or join in guided foraging trips. Lewiston, Mich. , resident Jack Skrceny — referred to by friends as Mushroom Jack — says the Lewiston Morel Mushroom Festival attracts thousands of morel fans, who camp out in the forests for about a week to search for morels — and fortunately, there are plenty to go around. “Right now people are camped out in the woods. We get more people for morel season than deer season,” he says. “I collect thousands in a good year. If I have less than 500 in a day, I’ve had a bad day.” (MORE: The 31 Healthiest Foods of All Time — With Recipes ) To be a successful morel hunter, you have to learn about the trees that these fungi favor, says Skrceny. They’re often found near hardwood trees like elm and ash, and find dying ones especially attractive. Old decaying apple orchards can be a hot spot. In Skrceny’s area, the black morels are the first to pop up and are the tastier of the bunch. When those disappear, the meatier but lighter morels begin to emerge.

“I start out eating them until I get sick of them, but then I preserve them by drying them out,” says Skrceny. Alexandra Sifferlin Morels at Whole Foods Market Carpenter says she teases her kids, telling them the morels are protected by fairies and that’s why they’re so hard to find. “If you see one, stop, squat and look. You have to almost train your eyes to see them,” she says. “Wise mushroomers will tell you women are better at finding them than men since their eyes are a little more adapted to seeing shades and contrasts. Kids are even better since their perspective is lower and just different. We took our 20-month-old last week and he was able to show us ones we didn’t see. It was a proud parent foraging moment.” The good news for those of us who don’t have such sharp morel-searching skills? They’re a popular menu item in vegetable-friendly restaurants and are commonly sold at farmers’ markets. Carpenter sells whatever morels her family collects at the New York City Union Square Greenmarket . Morels are also sold commercially through supermarkets, and Whole Foods Market is typically stocked with the mushrooms when they’re in season.

(It took some time for me to spot them, but I found the morels tucked in with the other locally foraged mushrooms at my local store.) Morels are also easy to cook. They can be sautéed, grilled, pan-fried — however you prefer to eat them. Stuffed morels are also a popular dish, since their stems are hollow and easy to fill. For a simple morel recipe, try Skrceny’s easy (and perhaps highly authentic) morel recipe: Fried Morels 1/2 cup chopped fresh morels 1/4 cup Kalamata olives, pitted and chopped 1/2 cup loosely packed basil leaves, chopped Preheat the oven to 400°F. Cut a parchment round to fit into a 10-in. ovenproof nonstick skillet or cast-iron skillet. Set aside. In a blender or food processor, purée silken tofu, coconut milk, nutritional yeast, cornstarch, tahini, turmeric and black pepper. Set aside. Heat a large skillet over medium heat until hot. Add leeks and cook about five minutes or until beginning to brown and stick to the skillet.

Add a splash of water to the pan and stir well to dissolve any browned bits. Add crumbled firm tofu, asparagus, morels and olives; cook five minutes, stirring occasionally. In a large bowl, combine tofu and vegetable mixture with puréed tofu mixture and basil. Pour mixture into the prepared nonstick skillet and bake 20 minutes. Remove from the oven and gently run a knife or rubber spatula around the edge to prevent sticking. Return to the oven and continue to bake 15 minutes or until golden and firm. Let stand 10 or 15 minutes before slicing. What is a Morel Mushroom? (with pictures) What is a Morel Mushroom? Last Modified Date: 02 December 2016 Copyright Protected: These 10 facts about space will blow your mind The morel mushroom is, like other mushrooms, the fruit of a type of fungi , some of which are edible and others of which are poisonous. In addition, there are a variety of mushrooms that are called false morels because they are frequently mistaken for the morel mushroom. These two factors point towards the need for caution and expert advice if one embarks on the hunt for morels in the wild.

The edible wild mushrooms include chanterelles , coral fungi , morels, oyster mushrooms , and puffballs. Morel mushrooms, genus Morchella, have a number of nicknames. Some of them are hickory chickens, dryland fish, honeycomb mushrooms, and pinecone mushrooms, all coming from their appearance or taste. Their flavor is variously described as fishy, smoky, earthy, delicate, and nutty. Their color varies, too, and is responsible for the common names of the most frequently found types: Yellow Morel, White Morel, and Black Morel. The common morel mushroom, Morchella esculenta, is actually the first two of these: white morel when it is young and has white ridges, and yellow morel when the ridges turn yellowish as the mushroom ages. The smoky morel, Morchella elata, also gets its common name from the color of its ridges, which start of grayish tan and turn black as time passes, therefore leading to it being called Black Morel, but they make better eating when young. Other popular morels include Morchella deliciosa, Morchella semilibera, and Morchela vulgaris.

The morel mushroom can grow to a size of from two inches (5.08 cm) to 12 inches (30.48 cm) tall. They are found in several different habitats, including river bottoms, moist woodlands, old orchards, and some in forests of conifers. They like to grow in spots that have been subject to fire, and are one mushroom species that is not farmed commercially, making them rather expensive. Spring and early summer are the best times for hunting them. When they are old, they can become soft, granular, or wormy, and these should be avoided. Even edible morels contain some toxins that are destroyed in cooking: this means that you should never be eat a morel mushroom raw. Morels are incorporated into recipes in both fresh and dried form. Sautéing in butter is the most highly recommended way to prepare morel mushrooms, after which they can be eaten as is or used as a garnish for other foods. They can also be incorporated into cream sauces and wine sauces, broiled, and stuffed. Morels are also used to make paté and incorporated into a filling for puff pastry.

Ad Wild mushrooms: What to eat, what to avoid | MNN - Mother Nature Network Wild mushrooms: What to eat, what to avoid Proper identification can mean the difference between life and death. 2.1K Foraging for mushrooms should never be thought of as a game of chance. Here are some rules to follow. (Photo: Aprilphoto /Shutterstock) Mushroom collecting is one of the most widespread activities in a movement to discover local sources for food that is growing in popularity nationwide. For people who enjoy foraging for food in the wild, there are plenty of mushrooms to choose from — several thousand fleshy species in North America. Of these many different kinds of mushrooms, almost all are “edible” but too fibrous or insignificant to consume. That still leaves a considerable portion of mushrooms as consumable and either "fair, good, or choice." While the numbers vary and are debatable, only about 250 are considered significantly poisonous. While those numbers put the odds of picking an edible rather than a nonedible mushroom heavily in the favor of foragers, experienced mushroom growers are quick to point out that foraging for mushrooms should never be thought of as a game of chance.

“Don’t guess,” advises Tradd Cotter, who has been cultivating mushrooms for more than 20 years and recently located a fungi research lab and growing operation on his Mushroom Mountain woodland in Liberty, South Carolina. The consequences of making a wrong guess or a misidentification about whether a mushroom is edible can be severe, sometimes requiring a liver transplant or even resulting in death. There were 6,429 cases of people eating poisonous mushrooms and two deaths from toxic mushrooms in 2011, the last year for which data is available, according to the American Association of Poison Control Centers in Alexandria, Virginia. One of the dangers of collecting mushrooms in the wild, Cotter said, is that of toxic look-alikes — poisonous mushrooms that resemble edible ones. He pointed to the green-spored parasol (Chlorophyllum molybdites, at right) as a classic example. “This is the most commonly consumed poisonous mushroom in North America,” he said. “When it’s young, it looks like the white button mushroom seen in grocery store produce sections.” It can also be confused with the edible shaggy parasol.

The green-spored parasol is widely spread in lawns across eastern North America and California, generally appearing after rains in the summer and fall. Two highly desirable and popular edible mushrooms also have toxic look-alikes, Cotter said. “Morel mushrooms (Morchella species) can be confused with the toxic false morels (Gyromitra, Helvella and Verpa species) and chanterelle mushrooms (Cantharellus species) can be mistaken for jack-o’-lantern mushrooms (Omphalotus olearius).” Cotter thinks that one of the problems with mistaking edible for non-edible mushrooms is the beginner's symptom of "knowing just enough to be dangerous." Morels and false morels are a case in point, he said, pointing out that looks can be deceiving.

While morels and false morels do have distinct differences in appearances (see the description below), Cotter pointed out that “they fruit at the same time, they both have a dimpled appearance and both are partially hollow inside.” However, he added, “the false morel is even brainlike inside while a true morel is perfectly and symmetrically hollow.” (A true morel is shown at right.) The issue with beginners, he said, is that many of them are so eager to harvest wild mushrooms that when they find anything remotely close to a desirable mushroom like a morel that they tend to fill in the blanks with what they want to see rather than what is actually there. “In other words,” he said, “what they do is take a simple rule but don’t apply all the steps necessary to make a positive identification. Then, they compound that error by not following up and checking with a local club or expert before consuming a mushroom they collected for the first time." “Also,” he said, “many beginners reference common names online and click 'images' on their search engine, where many mushrooms are misidentified. This is the biggest complaint by far I have with misleading information online.

Anyone can post false information." Social media sites are a particular problem, he added. When searching for mushrooms online, Cotter suggested that foragers stick to high-quality and referenced sites. When searching for mushrooms in the wild, he said inexperienced foragers should search for mushrooms alongside an experienced and trusted mycologist whenever possible. Another problem that is a relatively new phenomenon has occurred in California with immigrants who mistakenly harvest poisonous North American mushrooms thinking they are the same ones as edible mushrooms in their home countries. “Immigrants from Asia and Indonesia,” Cotter pointed out, “sometimes confuse the edible paddy straw mushroom (Volvariella volvacea, at right) native to their homeland with the death cap mushroom (Amanita phalloides).” The genus Amanita is one of the most toxic mushroom genera in the world. Cotter believes that if foragers will follow a few simple guidelines, take the right precautions and gain a little education about native mushrooms, they will be able to enjoy what should, he said, be an extremely safe activity. His suggestions include: Join a local mycological (fungi) group. They are located all over the United States. A list is available at the North American Mycological Association.

Buy a regional field guide to learn what mushrooms grow wild near you. Seek to identify at least the genus of the mushroom you have found (identification keys include the stem, a spore print, what the mushroom is growing on and the structure of the stem base, which could be below ground). Take two collecting baskets when foraging. Put mushrooms positively identified as edible in one. Put mushrooms you are uncertain about in the other. You won’t get sick by simply touching a toxic mushroom, he said. Be extremely careful if you are a pet owner and want to take your dog on a foraging trip. Dogs lead the list as victims of deadly and poisonous mushrooms — more than any other animal or humans, Cotter said. Here is an overview of a few edible and nonedible North American mushrooms. Edible-toxic look-alikes: Chanterelles vs. jack-o’-lanterns Chanterelles: edible The gold-yellowish or brilliant orange color of chanterelles makes them easy to spot during a walk in the woods. Morels are better known, but chefs tend to prize chanterelles more because of their unique peppery, peachy, apricot flavor and because they are found only in the wild.

Where they grow: On the East and West coasts. At maturity, East Coast chanterelles tend to be smaller (about the size of a fist) than those on the West Coast, which can weigh up to two pounds. When to forage: Most of the summer and into the fall on the East Coast. From September to February on the West Coast. A tip from Cotter: On the West Coast, look for chanterelles around conifers. On the East Coast, they prefer hardwoods, especially favoring oak species. Habitat: Chanterelles tend to grow in small clusters among hardwoods, conifers, shrubs and bushes. They are also often found in leaf litter of mountainous forests and among grasses and mosses. Culinary use: These meaty mushrooms have a magical appeal for chefs and home cooks alike. Slice them into generous-sized pieces to retain as much of the flavor as possible. Saute them in butter, cream, oil or chicken broth. Their distinctive flavor stands up well in soups and stews, and with main courses such as scallops, chicken, pork or veal.

Jack-o’-lanterns: Toxic The jack-o’-lantern mushroom is a common mushroom and has two forms in the United States. East of the Rocky Mountains, Omphalotus illudens is a bright orange. West of the Rockies, Omphalotus olivascens grows in southern to central California, where it has olive shades mixed with orange. Jack-o’-lanterns can be found in urban settings in large clusters at the base of trees, on stumps or on buried wood. How to tell them from a chanterelle: There are two primary differences between chanterelles and jack-o’-lanterns. The jack-o’-lantern has true, sharp, non-forking gills that descend the stalk, whereas chanterelles have blunt, gill-like ridges on the cap to the stem. When the stem of a jack-o’-lantern is peeled, the inside is orange. In chanterelles, the interior of the stem is paler than the exterior. Symptoms: Symptoms from eating a jack-o’-lantern appear within 30 minutes after consumption and usually abate within 24 hours.

Symptoms include: excessive secretion of tears, perspiration and salivation, difficulty breathing, a drop in blood pressure, an irregular heartbeat, nausea, vomiting, cramps and diarrhea. Two more edible-toxic look-alikes: Morels vs. false morels Morels: Edible Morels are considered a gourmet’s delight and one of America’s most popular and highly regarded mushrooms. They range in color from cream to almost black, and their honeycomb pattern makes them easy to spot. Where they grow: Morels grow in almost every state. Exceptions are Florida, which is too hot, and Arizona, which is too arid. When to forage: Early spring before the trees leaf out. That’s February on the Pacific coast, March to mid-April in the South, and May in the Northeast. Peak season is April-May. A tip from Cotter: Carry a cooking thermometer to measure the ground temperature. Morels fruit only when the ground temperature is 50 to 58 degrees. Habitat: Morels associate with moist areas and specific tree types: Ash, tulip, oak, hickory, sycamore, cottonwood, maple, beech, conifers and apples.

Cotter urges caution if foraging in apple orchards, because morels are excellent at absorbing pesticide residue, which can remain in the soil for long periods. Culinary use: Morels have a unique smoky, earthy, nutty flavor that is prized by cooks worldwide. The darker the color, the stronger the flavor. A popular way to cook them is to simply saute then in butter with salt and cracked pepper. Wash thoroughly, but be aware that because of their honeycomb structure, they may retain some bits of soil that can’t be washed out. False morels: Toxic There are approximately a dozen species of false morels that grow in the United States. False morels fruit in the spring at the same time as morels as well as in the summer and fall. How to tell them from a true morel: Though people sometimes confuse the two, they are actually quite different. The caps of false morels have a wrinkled, brain-like or saddle shaped structure rather than a honeycomb look. Also, when sliced down the middle lengthwise from the top, morels have hollow interiors, whereas false morels have a cotton-ball looking substance inside their stems. Symptoms: False morels are toxic to the liver.

Onset of illness usually occurs six to 48 hours after consumption. Symptoms include nausea, vomiting, abdominal pain, diarrhea, dizziness, headache, muscle cramps, bloating and fatigue. Two of the deadliest mushrooms in the world Mushrooms in the genera Amanita are among the deadliest in the world. Here are some ways to recognize two of these. Death caps: This highly toxic mushroom (Amanita phalloides) is blamed for the most mushroom poisonings in the world. While native to Europe, death caps occur on the U.S. East and West Coasts. Description: Death caps have a 6-inch-wide cap, often sticky to the touch, that can be yellowish, brownish, whitish or greenish in color. The cap has white gills and grows on a stalk about 5 inches tall with a white cup at its base. Can be confused with: Young death caps can resemble puffballs, which encompass the genera Calvatia, Calbovista and Lycoperdon. When seen: September to November. Habitat: Under pines, oaks, dogwoods and other trees. Symptoms: None immediately. Then the person will experience vomiting, diarrhea and cramps.

After several days, these symptoms will go away and the person will think they are OK. However, they are not. During this time, internal organs are being severely damaged, sometimes irreparably. Death can occur six to 18 days after ingestion. Destroying angels: Destroying angels get their name from their pure white stalks and caps. Like the death caps, they belong to the genus Amanita, with several species occurring in different regions of the country. All, however, have a similar white fruiting body. Description: An attractive white cap, stalk and gills. Can be confused with: In their button stage, destroying angels can be confused with button mushrooms, meadow mushrooms, horse mushrooms and puffballs. When seen: Summer and fall. Habitat: All Amanita species form relationships with roots of certain trees. Destroying angels can be found in or near woodlands or near shrubs and trees in suburban lawns or meadows. Symptoms: Diarrhea, nausea and abdominal pain generally occur five to 12 hours after ingestion. As with death caps, the symptoms will typically go away and the victim might think they don’t need to see a doctor.

However, a day or two later the symptoms will return and get worse. By then, it will probably be too late because the person will likely suffer liver and kidney failure and enter a hepatic coma that ends in death. If they survive, treatment is severe: a liver transplant. Three mushrooms that are edible (and tasty to boot) A thumbnail look at three other edible mushrooms popular with foragers. Lion’s mane mushrooms: Also known as the bearded tooth, hedgehog or pom pom mushroom, the distinctive Hericium erinaceus can be found growing on hardwood trees in late summer and fall. Its distinctive shape, which resembles the mane of a male lion or a pom pom, is unlike any other mushroom. Its taste is also unique and often compared to seafood. How to recognize it: Beech trees are frequent hosts. Another identifying characteristic is that it tends to grow its spines from one group rather than from branches. It can also grow very high in the trees, as much as 40 feet up the trunk. Maitake mushrooms: Also known as hen of the woods, ram’s or sheep’s head, maitake mushrooms (Grifola frondosa) grow at the base of hardwood trees such as oaks.

It is prolific in the Northeast but has been found as far west as Idaho. Because they can grow quite large and become too tough to eat, they should be harvested when they are young. Older specimens can be dried, powdered and used for soups and sauces, also for a unique breading adjunct. How to recognize it: Maitakes have small, overlapping tongue or fan-shaped caps. Oyster mushrooms: Oyster mushrooms (Pleurotus ostreatus) belong to a genus of some of the most commonly eaten mushrooms. They can be found in every season of the year, but are most prolific in cooler weather. Be sure to clean carefully to remove any insects that may be hiding in the gills and discard the stems, which tend to be woody. How to recognize it: Look for their scalloped caps on dying hardwood trees such as oaks, maples and dogwoods, especially after the first rains of the fall. The caps are a whitish-gray, sometimes tan. Cultivated varieties found in grocery stores may have blue, yellow or pink caps. Photo credits: What are Morels? (with pictures) What are Morels?

Last Modified Date: 29 December 2016 Copyright Protected: 10 hilariously insightful foreign words Morels are a type of mushrooms which can be found growing all over the world in a wide variety of habitats every spring. They are among the most prized of the edible mushrooms because they have a rich and complex flavor that goes well with almost any food. They also have a very distinctive appearance which makes them readily identifiable, assuming they can be found at all, since they're notorious for being very elusive. Like all mushrooms, the morel is only the fruiting body of a larger organism. Most mushrooms form a massive web of fibers underground called the mycelium. This web of fibers can be quite large, and when it decides to reproduce it sends up mushrooms, which release spores from the parent fungus. Mushrooms are quite appealing to humans because they are often fleshy and flavorful. Scientists have not determined why mushrooms fruit when they do, but mushrooms are usually linked with rain and heavy moisture. In the case of morels, spectacular growth patterns are also linked with forest fires. Morels fall into three categories: black, yellow, and half-free morels.

All have a uniquely wrinkled cap, creating more surface area for spore growth. The cap and stem of a true morel are hollow when the mushroom is cut down the middle. Though both black and yellow morels are considered a delicacy, the yellow type are more highly prized. Both have a cap which is contiguous with the stem and does not hang over at all. When growing, the mushrooms resemble small fingers popping out of the ground. Half-free morels have a cap which is slightly disconnected from the stem, creating a small overhang. These mushrooms can be eaten fresh or dried. Fresh morels have a slightly chewy texture and a rich smoky flavor. They are used in a wide range of dishes, but are very popular in cream sauces, as a plain side dish, grilled, or in any other dish calling for fresh fungus. Dried morels are often used in soups, stuffings, and stews, because the flavor of the mushroom is intensified by the drying and will be brought out by the slow cooking. The dried version is readily available in most stores, while fresh mushrooms can be found in season in many specialty stores. All three types are well known for being very difficult to find.

The caps of the mushrooms blend in amazingly well with background substances like leaf litter, sticks, and other foliage. Finding them successfully requires patience and a good eye, which is refined by many years of experience. There are also several false morels which can cause stomach upset, so it is very important to go mushroom hunting with experienced people. Ad DIY: Preserving Morels | Edible Madison DIY: Preserving Morels By Eugenia Bone | Photo By Jim Klousia 3 Editor’s Note: Eugenia Bone is the author of Mycophilia: Revelations From the Weird World of Mushrooms, which explores the biology and culture of mycology and mycologists. If you've never eaten morels before, Eugenia cautions, “Keep in mind that all raw mushrooms are indigestible and some edible mushrooms are poisonous when eaten raw. Raw morels are poisonous, but cooked they are one of the most delicious foods on the planet.” Please cook all mushrooms thoroughly before eating. Edible Madison thanks Eugenia for her wonderful seasonal Edible Nation contribution, which includes this article as well as “ Morel Mania ” and a “ Chicken with Sherry and Morels ” recipe.

Drying Morels If you should be so lucky as to have more morels than you can eat fresh within a few days of picking, then drying is a good preservation method. Morels must be dried until less than ten percent moisture remains to ensure no microorganism can grow. That’s crisp enough to be easily broken. If you need to keep the morels in the fridge for a day or two before drying, place them in a loosely closed paper bag in the fridge. The key to staving off spoilage is to keep them cool and dry, with a little ventilation. There are three techniques: drying in a food dryer, air drying, and oven drying. To prepare the morels for drying, soak the morels in salted water, agitating them occasionally, for a few minutes to loosen any grit that may be captured in the folds of the cap. Do not allow them to soak for long as morels absorb water and will be harder to dry. Allow to drain thoroughly. Split large mushrooms (over 2 ½ inches tall) in half, longitudinally. Do not put the morels in the fridge after they have been washed.

To dry in a food dryer, place the clean morels in the dryer and set at 110 degrees for 8 to 10 hours. To air dry, thread a poultry needle with light culinary twine or dental floss and string clean morels longitudinally. Hang the strings in a dry, ventilated place for about 36 hours. To dry in an oven, thread each mushroom through the stem with a needle threaded with about 6 inches of dental floss. Tie the mushrooms to a rack in your oven so they hang caps down and are well separated: adjust your oven racks to accommodate two layers of hanging morels, if you have that many. Remove any unused racks. Set the oven at the lowest temperature you can and leave the door partially open. If your oven is too hot (over 140 degrees), you may end up cooking the mushrooms, rather than simply removing all moisture from them. Many ovens cannot be set below 200 degrees, so set the oven to “warm” and leave the oven door partially open. Set the oven to the convection bake feature if you have one, as this will keep the air rotating.

The mushrooms will dry in 8 to 10 hours, depending on their size. Properly dried morels should be brittle and broken easily. Pack dried morels in freezer jars (a gallon of fresh morels will produce a quart of dried) and freeze for up to a year. You can also store them at room temperature in an airtight container but there will be some flavor loss over time. If your morels are not 90 percent moisture-free—if they feel leathery, for example—it’s okay, but then you must freeze them (process on next page). To rehydrate morels, place them in a bowl of cool water, with a ratio of about 1 part morels to 3 parts water. To keep the morels submerged, fill a baggie with water and place it on top of the morels. After 10 to 20 minutes, they will be soft and return to their fresh shape, ready to cook. The water will be very flavorful. Strain it and use when cooking the morels.

Question: What type of foodstuff is a MOREL ?
Answer: MUSHROOM