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   Morel mushrooms will start popping up just any day now. Experts say the ground temperatures need to be close to sixty degrees and we need moisture in the ground to cause the mushrooms to sprout. We have gotten the necessary rain and south facing slopes and creek banks are nearing the desired ground temperatures.

   There are always a few people who lie about finding mushrooms a few weeks before it is possible for them to be up. My wife and I wait until we have conformation from a reliable source before beginning our season’s search. This conformation comes from someone like our grandson who does not mind walking for hours with no success. We, on the other hand, believe in conservation of energy. If we are going to be traipsing over hill and dale get scratched up and rose bushes and covered in ticks, we had better have something to show for it at the end of the day. A leisurely walk in the woods is a pleasant outing but hunting morels is a bit more intense. A person must walk in places they would rather not.

   Spotting morels is difficult as they are the same color as the leaves that fell from surrounding trees last fall. When they are growing up through this layer of leaves, they are well camouflaged. If a person is lucky enough to find an area in the timber that has burned the leaves and brush off, hunting can be much easier. Frequently, they will grow on or near trails used by the deer and turkeys. A person must be able to find these before the wildlife spots them or they will be gone. I think the native animals like mushrooms as much as we do.               

   When a person is fortunate enough to find a bunch of morels, fine dining ensues. We like to slice them lengthwise, wash them off, and fry them in butter. The flavor is comparable to the finest mushrooms that can be purchased in stores. Some people like to roll them in flour or cracker crumbs before frying them. This gives the delicate treat more body but I think it also dilutes the rich “mushroomy” flavor. Only after we have eaten enough of them fried in butter to almost make ourselves sick do we branch out into using them in other recipes. Scrambled eggs with mushrooms is a great way to start a person’s day. Morel mushroom soup is rich and creamy with a flavor that cannot be beaten. We have used them on pizza and they are good, but I think there are too many other flavors involved to enjoy the full flavor of the delicate mushroom.

   Morel mushroom season is a cherished time for those who appreciate nature’s bounty. It combines science, tradition, and adventure, drawing people into the woods for a challenging yet rewarding experience. Whether you are a seasoned hunter or a newcomer, the pursuit of morels offers not only fresh ingredients for the table but also lasting memories in the springtime forests. My guess we should start finding morels within the next week or so. There are many reports of people finding them as far north as northern Missouri this week so if that is true, it will not be long before it is our turn. The season is short and weather dependent, but after morel season, oyster mushrooms start growing. They are almost as good and they can be found from spring on through the entire summer.

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