Morel Hunting – How To Forage This Wild Mushroom

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If you are interested in foraging wild edibles, read on to learn some of the best ways we’ve found to harvest, prepare, store, and forage the wild morel mushroom.

“That was just a detour, a shortcut.” ~Merry

“A shortcut to what?” ~Sam 

“Mushrooms!” ~Pippin

Morel mushroom hunting is highly anticipated each year during the spring season. Beginner foragers are especially zealous to find their first morels, while experienced hunters refine their strategy in hopes of discovering a “honey hole.”

Spring Fever

“The woods are calling and I must go.” This is a sentiment shared by many a forager, especially come spring after the long winter months. Being married to a hunter, gather, outdoorsy type of a man, I have learned to expect certain things as a given. Deer hunting doesn’t start until the air turns crisp in autumn, even if the season “opens” before then. The water where the white bass run has an invisible pull on him no matter how many times over the winter he thought about selling the boat. And very early spring is the start of morel season.  

To Eat or Not To Eat

If you are anything like me, then you might be more than a little wary at the thought of eating wild mushrooms. My husband on the other hand is a self-taught forager, and became a successful mushroom hunter very early on in our marriage. Considering that was 22 years ago, by all standards he is now an expert, and there are still only a few types of wild mushrooms that I am comfortable eating. At least without checking multiple field guides a dozen times for a positive I.D. Wild morels are at the top of that list for me because they are so unique and easy to distinguish from the poisonous look-a-likes. It’s a good thing to, since they are among the prized choice edibles, and it is always a treat when we have these on our table! 

Learning from Nature

The rhythms of the seasons ebb and flow. Being in tune with the cyclical pattens of nature is often missed in our modern world, and something that we strive to lean into on our homestead. The children have grown up among the woods with their Daddy as a teacher, and have a far greater relationship with the natural world than I ever did. His instruction is invaluable, and thankfully some of the time lost has been redeemed for me in learning these things. However, my perception and attention to detail is much inferior to the children’s.

Miss Charlotte Mason was right when she said, “We were all meant to be naturalists, each in his degree, and it is inexcusable to live in a world so full of the marvels of plant and animal life and to care for none of these things.” There is a keen difference between seeing a diagram on a page and observing the real thing up close. And a difference still between that, and taking the thing home with you to use or plant or cook or eat.

It is my hope to not only show you practical how-tos on this blog, but to encourage you to think about the “why” behind things in order to make connections between ideas and how those work out in real life. And ultimately, to form deep meaningful relationships with nature so that it is something we truly feel a part of instead of something we do on the weekends. All the while sharing it with those we love, and giving thanks to the God who made it all.    

What is a morel mushroom anyway?

Morels are in the Morchellaceae family, and are one of the best wild edible mushrooms. There are 18 different species of morels that grow in the United States that you can read about here. In the state where we live there are only 4. They all share similar characteristics, and it is often difficult to distinguish them by their scientific names. If that sounds intimidating, do not fear! There are only 3 main categories of common morels that they all fall into: yellows, blacks, and whites.

When can you find morel mushrooms?

Morel season varies by location, but the best time of year is generally from late March through early June. There is much debate over the exact temperature it needs to be for morels to thrive. The general consensus is that daytime temperatures need to be in the 60s with nighttime lows between 45-50 degrees F. Some go so far as to test the soil temperature as well to make sure it is in the 50s because once the ground temperatures reach 60 then the season is over. We have never based our morel mushroom season on specific temperatures, but rather the time of year. For our climate, mid-March through the end of April yields the best weather for morels.

Rainfall is also a very important factor required for the growth of mushrooms. They will often flush after a nice spring rain, so try looking a day or two afterwards. Moist soil is essential for the growth of fungi. Immediately after a downpour is also a good time to look. Things like leaves and grass are more compressed which helps you spot the morels more easily. Also, cloud cover allows for better visibility in the woods without harsh light and shadows on the forest floor.  

Where are the best places to forage the wild morel mushroom? 

A great place to start foraging is in your own backyard! Whether you’re interested in medicinal plants or edible plants and mushrooms, there are so many things that you can find in a small amount of space. Morels prefer wooded areas, and are a little more tricky to find than other things because they require specific conditions to grow. If you don’t have a large amount of land available to you, there might be some public lands you could utilize. Each region has its own rules, so check with your local government to see what options there are. You could try city or state parks, and national or state forests. 

Once you find a location to forage morels, there are some things that you need to look for in order to find the elusive fungi. 

First, on higher elevations they prefer south-facing slopes. These warm faster in the spring and are often some of the first places morels come up. 

Second, they also thrive in low-lying river valleys.

Third, they readily grow in disturbed areas such as that of forest fires or floods.  

Most importantly, morels grow best around certain types of trees.

Trees that support morel growth

Morels are a challenge to find, but placing yourself in the locations they like is most of the battle. They are primarily found in hardwood forests, associated with specific tree species. In our region they are most frequently found fruiting in the vicinity of Ash, Cherry, Sycamore, and Elm trees.

Sycamore

Sycamore and Ash trees give the highest frequency of finds and are very easy for those unfamiliar with forest trees to identify. The Sycamore trees often grown in creek and river bottoms. They are easily identified by the white patches on the trunk and upper branches where the outer bark has flaked away. The large Yellow Morel often fruits heavily around these bottomland Sycamores.

Ash

Ash trees are more challenging to identify from a distance. A key distinctive being the criss-crossing ‘X’ patterns on the bark. It also has a greenish appearance compared to other nearby trees from the moss and algae that grow on the Ash tree. Ash are often found in bottomlands like the sycamore, but also on flatter mountain benches and ridge tops. Any of the morels can be found near the Ash when conditions are right.

Cherry

Often the earliest morels to appear are the Black and Half-Free Morels. They are the ones most likely to be found near Wild Black Cherry trees. These trees are recognizable by their dark, almost black, scaly bark.  

Elm

The largest flushes of morels in a single spot are found in proximity to a dying or recently dead Elm tree. These are often hard to ID from a distance, but luckily the Elm trees grow in many of the same areas as the Sycamore and Ash. So, if you walk the area thoroughly you’ll likely find any morels fruiting from a dying Elm. Also, morel harvests are often plentiful the following year after a forest fire or controlled burn site.

How to identify a morel mushroom

A good field guide is a mushroom hunter’s best friend. If it is your first time foraging wild mushrooms, make sure to check a few different sources for identification. There are many good books on this subject, and having a 100% positive ID is imperative if you plan on eating what you find. There are a few poisonous look-a-likes that can get confused with real morels. Experienced mushroom hunters usually have no trouble distinguishing between them, so it’s always a good idea to find someone you can ask just to make sure.

The main characteristics of a true morel

Morels are usually yellow, brown, black, or gray. They are egg shaped, covered with deep pits and ridges resembling a honey comb. Their anatomy consists of: 

cap– ridges and pits; hollow

stem– usually light yellow, beige, or white; hollow

attachment– cap is directly attached to the stem from the top of the cap all the way to the base

gills– they do NOT have any gills

They are like an optical illusion that your eyes don’t see, until they do. Once the first one is spotted, others right next to you spring into existence as your brain sees that particular form popping out of the forest floor’s visual noise. We tell our children that when they see the first morel, don’t run to pick it. Stop, squat down, and look carefully about because often there are more that your eyes will suddenly see come into focus and you don’t want to step on them.

How to tell the difference between true morels and false morels

There are a couple of mushroom species also found in spring that are known as ‘false morels’ that can cause you to get sick even if cooked, namely Verpa Bohemica and Gyromitra esculenta. 

Gyromitra

There are several different Gyromitra species. They are in the Discinaceae family. Some sources say they are edible and others say they can be deadly. The difference seems to be what region they grow in, what particular type of species you’re considering, and how much gyromitrin toxin is present. They are often a reddish brown color with brain-like folds in the cap unlike the honeycomb cap of the morel, and are not hollow. 

Verpa Bohemica

Verpa Bohemica, known as the “Wrinkled Thimble Morel,” is also in the Morchellaceae family. It does look like a true morel from a distance. Upon closer inspection you can tell that the cap does not have the pits and ridges of morels, but rather wrinkly folds. Its cap favors the Half-Free Morel (which is attached fully from the top to half way down stem), but the cap of a Verpa Bohemica has a completely free cap that is only attached at the very top and drapes over the stem like a skirt. 

We don’t consume any of these, and don’t recommend it. (Read more about these 2 types of false morels here.)

To differentiate a true morel from false, just cut the mushroom lengthwise once you get them home. True morels are fully hollow cap and stem, with no fibers or anything inside. In all but the Half-Free Morel the cap is always continuous with the stem. Morels will not be reddish in color, which most Gyromitra are. 

So, does it have a hollow cap with pits and ridges?

Is the cap attached completely or at least half-way to a hollow stem?

And not a reddish color?

Then it’s probably a true morel!

How to collect them

Pull gently at the base of the stem or cut just above ground level. Be careful not to pull on the cap or squash them.

It is recommended to collect mushrooms in a mesh bag or loose weave basket so that the spores can freely fall back to the ground. You could also use a paper bag or foraging backpack.

Best ways to cook morels

Before cooking, you need to thoroughly clean your morels from dirt and debris. The best method to do this is by soaking them in a bowl of water for a few hours. After that, rinse thoroughly. We always cut ours lengthwise and soak them in water with a little salt in it to remove tiny critters or dirt from the mushrooms. Some sources advise against adding salt to your water, but this is how we’ve always done it. Just don’t use too much or leave them soaking too long. You aren’t the only thing that likes to eat morels, so don’t be surprised when you wash tiny insects out of them. Then rinse, pat dry, and cook as desired. 

Our favorite way to eat fresh morels is to dip them in an egg/flour batter and fry in butter. You could use olive oil or lard as well. They are very “meaty” and have a delicious nutty flavor. Another great way to use them is to sauté with other veggies, and serve over grains or rice. They are delicious in frittatas, casseroles, and soups as well! 

How to store morels

If you find yourself with an excess of morel mushrooms, the very best way to store them long term is to dehydrate. You can do this a few different ways:

1. Air drying- Leave them out on the counter in a single layer, or place them in a well ventilated area for a few days until they are fully dry. 

2. Dehydrator- Use your dehydrator for a faster drying time. Make sure you use a lower setting so they don’t dry too quickly at too hot a temperature.

3. Oven- most newer ovens have a dehydrate setting, but if yours doesn’t just set it to around 150-170 degrees F.

Drying time depends on which method you use, the amount of moisture in your house, and what temperature they dry at. They will dry more quickly and evenly if you cut them in half lengthwise first. Once they are dry, place them in glass jars or storage containers. They will keep for several years if stored properly in a cool dark place. Check periodically to make sure no moisture gets to them. As with any dehydrated food, they lose freshness over time. I think it’s best to use them within a year and replenish every season. 

Before using in recipes, rehydrate by soaking them in water for a few hours. After that you can cook them how you would normally for whatever recipe you’re using. 

The best advice I have for any new morel hunter is to keep these basic principles in mind, and have fun stalking those elusive morel mushrooms!

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A word of caution

Never eat morels raw! 

It is best to only eat a small amount at first to make sure you don’t have any adverse reactions or allergies.

All mushrooms should be cooked thoroughly before eating in order to avoid digestive upset. 

Most edible mushrooms contain small amounts of heat-sensitive compounds or toxins that are abolished when cooked. However, the substances found in non-edible poisonous mushrooms are not destroyed with heat, and should never be eaten.

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Thank you for sharing!