Every spring in mid-May, morel mania sets in motion, especially in the Midwest. For a few short weeks, morel hunters hit the trails, hungering for a taste of this fungus' distinct nutty flavor. Because they're such a delicacy, finding them is like hitting the edible jackpot. Jamie Diersen has been searching for morels since he was five years old.
Morels are easily identified by their lack of gills on the underside of the cap. When split, morels are always hollow. There are five species of this type of mushroom. According to Jamie, it's best to hunt on a day when the temperature is 70 degrees or above and when it has rained a few days before. He also recommends looking in sunny, grassy areas, rather than a thick shady forest. Dead elm and cottonwood trees in the area are a good sign that morels may be close. Heat, moisture and trees are what the morel needs to produce spores.
Jamie uses a walking stick to poke around those hard-to-reach spots, but even so, it's easy to trample on the spongy-looking treasures. When you find a morel, try pinching the mushroom off at the base of its stalk, rather than ripping out the buried "root." Once you've got the picking technique down, a mesh bag is the best place to store morels.
While it's true that most morel hunters love to protect their patches, the tasty reward is something they love to share. Morels can sell for as much as $25 per pound, depending on the season. Jamie often sells his bunches to local restaurants where chefs turn them into delectable dishes. From morel linguini to gourmet morel pizza, the hunt in the woods is well-worth the effort when you get to enjoy the fruit--or fungus--of your labor.
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