Step 1: Materials
walking stick(big stick)
that's all you need if you're not going to hunt for to long, if so have a botteled water itsa lot of walking.
Step 2: Tips on where to look
so those are the things i've learned from hunting them.
Step 3: When to start looking for morels and when to pick them
This year i started a little early and i found 5 but they don't have that light brown look(i don't know about black morels never seen them)and last year i tried them before they turned their light brown color they didn't taste good so wait until they look like the picture below. Also don't pick them late when they are real big because they become tough and don't taste as good.
when you do find one WAIT!!!! don't pick them right away, stop and think is it the right color (if not come back another day and see if they are the right color.) are they to small, if so wait a few days and check again (the best time to pick a morel is when they are about 3 to 4 inches tall.).
Step 4: Ensuring another good year of morel hunting
Remeber to use the netted bag. so that we can perserve these delicacies for years to come.
Step 5: How to identify a real morel from a false morel
there are three distinct features of a real morel:
1st:Cut lengthwise it will be hollow from bottom of stem to top of cap. It'll look like a rubber mold.
2nd:Bottom of the cap is attached to the stem
Cap and stalk all one piece
3rd:Cap is full of Ridges and Pits
notice in picture 1 the Bottom of the cap is not attached to the stem
in picture 2 and 3 it doesn't even look like a morel
in picture 4 the morel on the left is a real morel and notice how the morel on the right isn't hollow it's a false morel
in picture 5 the cap looks more like a brain it has wavy lines. a real morel has ridges and pits like in picture 7.
Step 6: Recipe
i prefer having them covered in cornmeal and frying them but you may like them some other way so here are a couple recipes:
MOREL MUSHROOM SOUP
4 c. morels, fresh
1 med. onion, chopped
2 stalks celery, chopped
2 c. asparagus, cooked
4 c. milk
4 tbsp. whole wheat flour
Salt & pepper to taste
Saute morels, onion and celery in a small amount of oil until barely tender. Stir in flour gradually, add milk, salt and pepper. Add cooked asparagus. Simmer until slightly thickened
Wood Family Favorite in a butter entrée
1 big haul of fresh morel mushrooms
2 lbs real butter (or margrine)
1 doz eggs
1 box saltine crackers
Mushroom Preparation - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.
Preparing the Feast - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.
Place a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed
Note: add more butter as needed and be carefull not to over heat the butter.