As the snow retreats in N.Michigan, it leaves behind many things. Mud, the leaves you didn’t get to pick up before the first snow, a winters worth of puppy fertilizer and…the opportunity to yell Eureka at the sight of finding your first morel of the season.
What is a Morel?
Morchella, Morel
I’ll spare you all the scientific and botanical mumbo jumbo.
In a nut shell, it is natures reward for having us endure a long, long, long winter.
What you need to know is the following:
They are conical (similar to a Christmas Tree) and have a distinctive honeycomb appearance.
Their shape can be oblong to bulbous.
Their color can be blonde to grey.
Their size can be smaller than your fingertip to larger than your hand.
The inside of morels are hollow and whiteish and up close you can detect a goosebump-like texture.
The base of the cap joins to a whiteish stem which can be short or tall and the hollow of the cap runs continuous into the stem (this is important to distinguish it from some false morels).
It is considered the Queen of Mushrooms.
What does it taste like?
(Chicken, it taste like chicken. Doesn’t everything non mainstream taste like chicken? ) all kidding aside…
Morels are popular due to their flavor and consistency. Even THOSE (yes, there are THOSE) that do not like mushrooms are more inclined to give this elusive fungi a thumbs up. THESE people, are not fans of mushrooms in general, because (let’s face it), mushrooms tend to be a bit a slimy with a texture and consistency that is less than desirable to THESE people. But, nature, in her infinite tendency to through curve balls, has given us/them, the morel.
The morel has a unique flavor and texture profile, very similar to beef. Sweet, nutty with an inkling of wild herbs, and who doesn’t like steak and herbs? ( I know, you way in the back, you don’t not like steak and herbs. Noted.)
When does the hunt begin?
“Morels are everywhere and impossible to find"
The thrill of the harvest or hunt is due to the fact that morel makes an appearance faster than Usain Bolt in a 100m race.
The “season”, traditionally runs April through May , with the “lion share” of the hunt happening in the month April, of course the aforementioned Mother Nature, could change that, but that is the way it is traditionally.
Morels make their appearance rather quickly, practically overnight. Morel hunters usually venture out into our N, Michigan woods early in the morning as the cool nights start to warm up with the morning sun. Did I say sun? Yes, cloudy conditions do not bring about a bountiful harvest. After 6 months of overcast skies, the least Mother Nature could do is bless us with sun. Even Morels need their Vitamin D!
Where do Morels hide?
They like to hide in meadows, pastures and orchards. You may find a couple of stragglers or a bucket full.
They may show up for a year or many years and all of a sudden . Nothing, Nada, Niente!
Keep in mind that other conditions such as heat, rainfall, sun all influence their finicky growing habits.
I found a morel!!! Now what?
"There are old mushroom pickers and there are bold mushroom pickers, but there are no old-bold mushroom pickers”
For the sake of this literary piece, let’s assume, that if you are a beginner, you are in the company of someone who knows what they are doing. (Staying at a Holiday Inn last night does not meet the minimum criteria).
It is easy to get lost in the moment and lose your sense of direction etc. Be safe! Know your surroundings.
…time to harvest.
Cut the morel with a knife leaving about a 1” or less stem. Do Not Pluck!!! Plucking is bad. Plucking equates to a dirty and frayed mushroom.
Provided you have stumbled up the so-called Mother Lode, do not squish your morels by stacking too many on top of each other. Give them space to breathe.
One thing to remember, the wetter and hotter they are, they quicker they will deteriorate. Refrigerate as soon as possible. At the restaurant, we like to soak them in a cold water and salt solution for a couple of hours under refrigeration.
Also, Never eat a raw morel!!!
Cooking with morels
Simplicity Simplicity Simplicity.
I cannot stress enough the next statement.
Let the morel be the center of attention ion you dishes. Do not, mask their delicate fragrance, nutty and herbal flavor with overbearing sauces and seasonings. Salt and Pepper will do.
Couple of quick ideas.
 |
| Gnocchi, Butter, Morels. |
Breakfast
Saute some morels in butter with farm fresh eggs, asparagus (next blog) and the morels’ partner in crime ramps or wild leeks.
Lunch
Morel Mushroom Soup
Dinner
Gnocchi, Butter, Morel
Happy Hunting!!!
