When to Harvest Morel Mushrooms

Identification

• Morels are often confused with the false morel so it is a good idea to have an experienced guide when you hunt the fungus. Morels are also called sponge, pinecone and honeycomb mushrooms. These names are good descriptions of the texture on the exterior of the fungus. Morels can be anywhere from 2 to 12 inches tall, including the stem. They have a fleshy narrow cap that is a rich dark brown or black with white ridges.

Where to Find Morels

• Morels grow in most U.S. states except deserts and the extreme southwest. Mushrooms need moisture in the form of humidity or precipitation to thrive. They are found in forests and in river bottoms. Old and dead trees are a common location for morels and other mushrooms. Elms, apple orchards, ash, poplar and pine tree bases are likely places to find morels. Morels come up every season in the same area so it is a good idea to mark any successful harvests on a map for the following year.

How to Harvest

• You need to check with your forestry service to see if you need a permit. Most public lands require a permit and private lands require the consent of the owner. A mesh bag is an ideal conveyance for fresh morels. Bring along a sharp knife so you can cut the mushrooms off at soil level. Do not pull them as this may disturb the mycelia which is essentially the root system of the morel. The mushroom cap is the fruit of the mycelia.

Storage and Preparation

• Morels are best used fresh and can only be stored well for just under a week in refrigeration. They should be put in a paper bag or towels in refrigeration but not plastic. The fungus needs to be washed completely before use to remove debris and bugs. Cut them in half lengthwise so the water can rinse out the center. Morels can be dried in a food dehydrator to preserve them for several months. Morels can be fried, sauteed, stuffed or prepared in any way you choose.