It’s that time of year again in
the Midlands when many folks slip on their walking shoes and
enjoy hunting for one of the most prized, edible mushrooms in the
world. Morel mushrooms grow plentiful in this part of the country
if you know where to look. The wooded areas just off the banks of
the Missouri River have long been known to many as a harvester’s
paradise. This is a wonderful activity that the entire family can
enjoy.
Morels usually start popping up when the lilacs
and wild violets begin blooming. Some folks claim they like to
wait until there is a good warm rain then a few sunny days before
they venture out. Carrying a walking stick will not only help you
up and down hills but can also be used to flip over leaves without
having to bend down. They can be found anywhere; under bark, in
the grass, along dead trees, there is no real rhyme or reason as
to where they decide to grow.
Besides a good pair of walking shoes, you should wear long pants,
as there are nettles, poison ivy/oak and a lot of brush. A hat
will help protect your from picking up any unwanted ticks. Also,
carry a mesh type bag to collect your mushrooms as this helps to
spread their spores around as you are looking for them. It takes
about 5 years for a morel spore to mature into a mushroom. If you
find a good secret spot, you should only hunt there every other
year in order to not over harvest the area.
 The
sponge-like top or pileus resembles a brain and is cone shaped and
the irregularly shaped stem are both hollow with a mild, delicate
flavor and no distinct fragrance. Although there are several
various types and colors of morels, the most common in this area
are the grays, which are the first to pop up in the spring, and
the yellows that vary between pale and bright yellow. You should
always cut your mushrooms along the base to leave the root system.
Even the deer enjoy this seasonal delicacy so you need to beat
them to it.
You will need to clean your mushrooms after you get them home by
removing any dirt or excess root then soaking them in cold salt
water to repel any bugs that may be camping out in the tops.
Unless you are planning to stuff them, you should split them in
half before soaking.
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DEB
OLOFSON & SHROOM CREW
at Cottonwood Marina |
The following are 2 common ways to prepare your
prized find. You may also be interested in knowing that there are
places that will pay over $20 per pound for these mushrooms
depending on the amount you have for sale.
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PAN-FRIED
MORELS
1 1/2 - 2 lbs. Fresh Morels
2 Eggs
1/4 Cup Milk
1 Cup Flour
1 Cup Saltine Crackers (crushed)
1 Cup Oil or Crisco (may substitute with butter)
Salt & Pepper
Wash and slice fresh morels. Pat dry with paper towel. Beat
eggs and milk together. Mix flour and crushed cracker's
together. Heat oil to 300 degrees. Dip morels into egg mixture
just enough to coat then roll in cracker/flour mixture. Place
in skillet, turning occasionally and cook until golden brown.
Salt and pepper to taste. This recipe makes a great side dish
or, wrap the morels in bacon and skewer with a toothpick for a
delicious hors d'oeuvre.
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MORELS
STUFFED WITH LAMB
1 pound ground lamb
large fresh morels (quantity depends on size)
4 T fresh tarragon, chopped
1/4 t ground cardamon
3 clove garlic, crushed
1 egg
3 T cracker crumbs
Try to select morels that are about the same size so this dish
will cook evenly. Clean the morels and slice longitudinally
(the number of morels required varies from 6-20 depending on
size). Put the remaining ingredients into a bowl and mix
thoroughly. Stuff each half morel with the lamb mixture. Place
the morels in a glass baking dish and bake in a 350 oven for
25-35 minutes or until the meat mixture is barely done.
Stuffed in smaller morels this dish is a delicious appetizer,
larger stuffed morels make an excellent main dish served with
a rice and wild rice pilaf and a green vegetable. Accompany
the meal with a good red wine.
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