Mushrooms & Memories

Morel mushroom hunting and Turkey hunting go together like bobwhite quail and a southern plantation. Participants of both disciplines tend to focus on the environment and morel mushrooms flourish in the moist lands around streams that springtime gobblers spend hours and hours in. So that begs for the two pursuits to blend into a daylong excursion into the woods and waters we all love. Afterall, we spend our days hunting for turkey that we will ultimately put on our table, so why not hunt for a sustainable delicacy to take home, and prepare an entire meal fit for a king.

Every spring, as the temperatures rise and the forests awaken, the opportunity to turkey hunt and hunt morel mushrooms bloom simultaneously. These springtime excursions can make for the ultimate treasure hunting adventure. April to late May is typically the most opportune time frame to find and harvest morel mushrooms, that is if you know where to look. Fortunately for turkey hunters the morel inhabits the very areas where we gravitate for a springtime gobbler fix.

To embark on a productive morel mushroom hunting trip, understanding the preferred habitat is crucial. I like to start in stands of mature hardwoods such as Oak, poplars, and elm trees. It’s even better if you can find an area that has these trees and where controlled burns have cleared the underbrush. Controlled burn sites are a true premium location to locate a stand of morel mushrooms. The one thing to really pay attention to, in pursuit of the elusive morel, are the soil conditions. Morels flourish in well drained, moist soil. The exact type of soils we find along our local rivers, and lakes.

Even though the thrill of hunting, and hopefully finding morels is a rush, responsible foraging is crucial to the sustainability of both the morel and the ecosystems they thrive in. Here are a few things that you can do to help in the sustainability of the morel.

1.     Only harvest mature morels. Leave the small ones in the forest to propagate for future seasons.

2.     Use a mesh bag so the spores can scatter as you walk through the forest, this contributes to the natural reproduction cycle.

3.     Practice the leave no trace philosophy, Morels grow in soft soils and along waterways so leave no trace that you were there.

In the kitchen or at a campfire the simplest method to prepare morels is to sauté them in butter and garlic. Clean them thoroughly and slice them lengthwise, then sauté them until golden brown. You can throw a little salt and pepper in them or just let the natural flavoring prevail. For an even more hearty meal put your morels on a bed of pasta and enjoy.

Given that morels are a fleeting harvest, the window for success is only 45-60 days a year, one may want to preserve some of the harvest for later in the year. The three most popular methods are drying, using a dehydrator, or pickling.  Most folks will dry or dehydrate them for future use in stews or sauces. Pickling is also common, and some vinegar and spices is a delicious way to enjoy your harvest throughout the year. I had some hot pickled morels that were fantastic.

Morel mushroom hunting, especially in the southeast, can be a true adventure. The thrill of locating them and the culinary sensation of preparing, and eating them, are hard to beat. Just remember when harvested carefully, morels are a sustainable food source that will come back year after year. Practice leaving no trace and spread those spores. Happy Hunting.