What’s all the fuss over morels?!?
- May 11
- 2 min read
by Don King
It’s springtime in Ohio, and foragers have been waiting an entire year to search for one of the most sought-after mushrooms in the world: the elusive morel. Beginners and experts alike are spending their free time combing the woods, braving ticks and briars, just for a chance to stumble across a weird-looking fungus. So, what gives?
Well, if you’ve ever tasted a morel, it requires no explanation. Their earthy flavor and firm texture are quite unique, making them versatile in everything from simple appetizers to the center of the plate. They’re also some of the first mushrooms to appear in spring, and their season is often limited to just a few short weeks, adding to their rarity and popularity.
Once soil temperatures reach the low 50’s, morels (aka Morchella spp.) won’t be far behind. Black morels often appear first, and are usually found growing amongst specific trees. Black cherry, tulip poplars, ash, and several other hardwood trees make great hosts for black morels. Within a few weeks, several other species show their heads. Tulip, half-free, and yellow morels (the largest species we have in Ohio) are often found near apple, hickory, sycamore, elm, tulip poplar, and black cherry trees.
Recipes for morels are endless, and include everything from cooking them in a little oil or butter to stuffing them with meats and cheese. They’re amazing when used in a cream sauce over pasta or rice, or even on a pizza or galette. One of the most popular preparations is to bread and fry them, but I find that doing so waters down their flavor. Don’t get me wrong, fried morels are delicious, but my go-to recipe is to sauté them in a little butter over medium-low until they’re brown and caramelized, seasoned with a touch of salt and pepper.
Unfortunately, warmer weather portends the end of morel season, much to the dismay of morel hunters. But experienced foragers aren’t dismayed by this, because we’re already looking forward to dozens of mushrooms that await us in summer and fall. Chanterelles, black trumpets, cauliflower mushrooms, summer oysters, boletes, milk caps, hen of the woods, lion’s mane...the list goes on and on, and we can’t wait to fill our baskets with these culinary delights!
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