April 6, 2018 – Late March to May — or when daytime highs reach the 60s and lows stay above 40 degrees — is when Missourians begin a time-honored (and tasty) tradition.
Mushroom hunting.
In Missouri, folks rarely even need to specify the target as “morels.” Morels are simply the mushroom. Easy to identify, with its distinctive conical shape and wrinkles, and delicious nearly anyway its cooked, mushroom hunting gives people a reason to put on their old boots and get out into the sunshine after a long winter.
In the beginning of spring, morels are small. It will take quite a few in order to make a meal, and their size makes them harder to spot. As days get warmer, morels get bigger. They also begin to turn yellow and are actually referred to as yellow morels. They taste the same as the smaller ones.
When looking for mushrooms, keep an eye out for ash, aspen, elm and oak trees. Morel mushrooms tend to grow around these trees. Early on, morels are typically found on south-facing slopes, as the ground is still warming. But as the season progresses, search further in the woods, and on north-facings slopes. Sandy soils, such as those found along dry creek bottoms, can also make for ripe hunting grounds. Dead and dying trees, particularly those who have reached a state of decay with bark slipping from the trunk, make for ripe hunting.
When hunting, be methodical. Search until one is found, and then slow down and search that area carefully.
Make sure the mushrooms are correctly identified as morels. There are other, similar mushrooms that are mildly toxic and can cause gastrointestinal distress. False morels, warns the Missouri Department of Conservation, can actually kill a person. “When in doubt, throw it out” is a good rule of thumb.
Also, wild mushrooms should be thoroughly cleaned and cooked. Soak them in water for several hours. This cleans them, including ridding them of any bugs living inside them. Morels can also be sliced in half, lengthwise, for more cleaning.
How they are cooked is an entirely personal choice. Some people sautee them in butter. Others will slice them into scrambled eggs. The tried-and-true preparation involves battering and frying them.
Mushroom hunting is a treasured tradition in Missouri, sometimes spanning generations, with families keeping their “spots” as closely-guarded secrets. It’s fun, gives people and excuse to walk in the sunshine, and, if lucky, provides a tasty dinner.