They wait in the forest hiding amidst the grassy grounds. Hunters search, poke and prod hoping to spot these tasty gems of nature. They are the finest of all fungus--morel mushrooms. Because they're such a delicacy, finding them is like hitting the edible jackpot. Every spring around Mother's Day, morel mania sets in motion, especially in the Midwest. For just a few short weeks, morel hunters like Jamie Diersen hit the trails hungering for a taste of the distinct nutty flavor of these mushrooms.
Jamie is what you'd call a fungus fanatic; he's been searching for morels since he was 5 years old. Rebecca tagged along as he passed on his morel hunting experience to his girlfriend and her kids.
There are five species of morel mushrooms, and they are easily identified by their lack of gills on the underside of the cap. When split, morels are always hollow.
It's best to hunt on a day when it's 70 degrees or above and when it has rained a few days before. Jamie also recommends grassy, sunny areas, rather than the thick shady forest. Also, dead elm and cottonwood trees in the area are a good sign that morels may be close by. Heat, moisture and trees are all the morel needs to produce spores.
A walking stick helps Jamie poke around those hard-to-get-to 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.
Yes, it's true that most morel hunters love to protect their patches, but the tasty reward is something they love to share. Morels can sell for as much as $25 a pound, depending on the season. Jamie often sells his bunches to local restaurants where chefs turn them into delectable dishes. From morel linguini with chicken and sun-dried tomatoes to gourmet morel pizza, the hunt in the woods is well worth the effort when you get to enjoy the fruits--or fungus--of your labor.
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