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Morels
(Morchella species) |
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 Yellow Morels photo by Joe Brandt |
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Morels (Morchella species) are among the most prized of wild mushrooms. The cap, honeycombed with pits and ridges, is continuous with the stalk, so if you cut one lengthwise, it's hollow from top to bottom, with no division between the cap and stem.
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White Morel, cut longitudinally |
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False morels (Gyromitra species), which are sometimes poisonous, and thimble-caps (Verpa species), have a separation between the stem and cap. They aren't hollow all the way through when you split them lengthwise.
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False Morel (Gyromitra esculenta) painting by Michael Kuo |
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Morels grow in the spring in a wide variety of habitats throughout North America.
A roofer friend was at work in an affluent neighborhood in Queens, NYC, when he saw a troop of morels on his client's manicured lawn. He was so shocked, he almost fell off the roof. But he did bring the mushrooms home and enjoyed them thoroughly. People also find morels in woods, and along the edges of trails. Old apple orchards, areas near dead elm trees, and regions with limestone in the soil are especially good places to look. Morels sometimes come up in the same place year after year. Living just north of NYC, I find large quantities of a variety of mushrooms in our many parks, but morels are rare here, or I don't have the eye for them. We find them only rarely on my tours, and people who know where they grow don't give away the locations. |
Aware of my situation, my friend Joe, who lives in Connecticut and has way more success with morels, sent me this very immorel photo! |
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In the Midwest, morels are so prolific, they have morel-hunting contests. Morels are also common in the Pacific Northwest.
And they come up after forest fires. In the 19th century, the Russian government had to pass a law making it illegal to burn down the forests in order to harvest morels the following year. German folklore attributes the origin of morels to the Devil. Offended by a very wrinkled old woman, he transformed her into this mushroom. Ever since, calling a woman a morel in Germany has been a major insult. It can be difficult to distinguish one morel species from another, but their rich, earthy flavor makes them all especially good. You can sauté them, include them soups, casseroles, or stews. Caution: Don't eat morels raw or undercooked (cook at least 15 minutes) or you may get quite ill. |
| Black Morel |
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| Half-free Morel |
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| White Morel |
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| Yellow Morel |
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