Morel Season

Ahh, Morels! Yes, Mother's Day has come and the lilacs are in full bloom, but what this really signifies is the peak season for Morel Mushroom hunting! Concerning support for local foods, foraging for your own food is also a great way to eat sustainably while becoming more aware of the land and it's bounty using the season as your cooking guide. These delicious treasures can be found around the base of dead elm trees where their network of hyphae utilize the nutrients accumulated through the elms roots. They can be found under these trees for 2-3 years after the elm dies. They range in color and size from the earliest 'baby grey's ' to the much larger cream colored 'giants' that typically appear later in the season. And while their sponge like appearance may seem to appeal to little critters, they're quite easy to clean, you simply slice them in half and rinse them under water or you can soak them in a saline solution, but I must warn you this does slightly impede on their robust flavor! The Morel is greatly prized for it's distinct flavor, categorized as Umame or the sixth-sense, it has a meaty/nutty flavor unmatched by any other mushroom. My favorite way to prepare these delectible treats is to saute them in butter and put them on a home-made pizza or in venison stir-fry. They are also great stuffed with smoked gouda and tossed in pasta. For the unseasoned morel hunter they may be tricky to spot, but often if there's one... there's two... then five or ten more and a couple dozen later you've hit the jackpot!