About Morel Mushrooms

Appearance

• Morel mushrooms have a distinct appearance, with their triangular hooded tops that resemble a sponge. There has been no academic consensus as to how many species of morel mushrooms there are, primarily because even morels within the same species can look different. For example, morels that belong to Morchella angusticeps can be red, gray, black or brown in color. Morels grow low to the ground and are often mistaken for bits of bark or rock.

Life Cycle

• The life cycle of the morel mushroom is unlike any other because of a feature called the sclerotium. The sclerotium is a dense, hard structure that protects the underground network of mycelium and allows it to survive the winter cold. In the spring, the sclerotium can either form another network of mycelium or produce a fruiting body, the edible part of the morel mushroom. If the sclerotium produces a fruiting body, it releases spores into the ground. These spores germinate to form the mycelium, and the entire process repeats itself.

Growing

• The growing season for morel mushrooms for most of the United States is mid-April through June. There are many factors that affect each season's abundance of morels, but weather plays the biggest part. Ideally, daytime temperatures for mushroom growth is between 60 and 70 degrees F with nighttime temperatures of not below the mid 40s. Soil temperatures should range between 50 to 60 degrees and be moderately moist. Because of their need for just the right growing conditions, artificial cultivation has not been successful.

Location

• Although morel mushrooms are found in most regions of the United States, with the exception of desert regions, they can be a secretive and elusive fungi. Although you might find a decent crop of them one year, there might not be any in the same location the next. The best place to look for morels is in the shade of hardwood trees, especially elm trees. Morels have also been spotted growing in apple orchards, as well as under ash and pine trees. Morels are found most prolifically, however, in Michigan and the Pacific Northwest. Outside of the United States, large morel populations can be found in Russia, Austria, Germany and France.

Cooking

• Because of the spongy nature of morel mushrooms, they are prone to trapping bits of dirt, as well as small bugs and insects. Before you cook your morel mushrooms, it is best to thoroughly clean them. Swish the morels in a sink of cool water to remove as much of the loose dirt as possible. Drain the water. Fill the sink again and let the morels soak for 15 minutes. Remove the mushrooms and pat dry. To cook the morel mushrooms, cut them vertically and sauté them in butter. Smaller morels can be cooked whole.

Warning

• If you are a novice morel hunter, be sure to accompany someone who is experienced. Be on the lookout for the false morel, a mushroom that looks similar to a morel but that is incredibly toxic when eaten raw. The false morel contains a toxin that causes fatal liver failure and damage to the central nervous system.