Spring Means Morels, But What Are They?

Morels are a type of wild mushroom that grow in spring. They are a popular and sought-after wild food, and many people hunt them to eat or sell. Their scientific name is Morchella, but they are known by a number of colloquial names, too, including dryland fish, hickory chickens, merkels (miracles), and molly moochers.

What Do Morels Look Like?

They feature a distinctive net- or honeycomb-patterned cap and come in three color varieties: gray, yellow, and black. They grow in the moist ground throughout the United States and Canada, where they tend to bloom between mid-April and mid-June.

Nutrition Profile of Morels

Rich in vitamin D and several B vitamins, including folate, niacin, pantothenic acid, riboflavin, and thiamine, morels also provide potassium, phosphorus, calcium, magnesium, and iron.

Going Morel Hunting? Read This First!

If you plan to pick your own, be sure to take an experienced hunter along with you. As with any type of mushroom, it’s possible to accidentally pick poisonous varieties. Several so-called “false morels” exist (see image below) and can confuse novice pickers. Most false varieties feature a wrinkled, brain-like cap, instead of the characteristic honeycomb pattern of a true morel. It is vital to practice 100% identification. Be sure to bring along a mushroom guide containing large, clear, full-color photos.

“False” Morels—DO NOT EAT:

Here’s an additional source to identify “false” morels and lookalikes.

Important tip: When collecting morels, use a flat box, basket, or mesh bag such as an onion bag. Do not use plastic bags as the morels will begin to spoil before you get them home. The spores need to fall to the ground which produces mushrooms for the next year.

Morel Recipes

Here are a few recipes to help you enjoy these delicious springtime fungi. If it’s not morel season, you can make these with any type of mushroom:

Fried Morels

• 1 lb. morel mushrooms
• 1/2 cup olive oil
• 2 eggs
• 3/4 cup milk
• 1 sleeve of saltine crackers
• finely crushed salt and pepper to taste

1. Carefully clean morels with a damp paper towel and cut them in half, lengthwise.

2. In a large skillet, heat olive oil over medium heat.

3. Beat the eggs and milk together, coat the morels in the mixture, and toss them in the cracker crumbs.

4. Place the morels in the heated oil and cook on both sides until golden brown.

5. Remove the morels and drain them on a paper towel. Add salt and pepper to taste.

Snack

American

how to cook morels in air fryer, pan fried morels

Morels in Wine Sauce

• 1 lb. morel mushrooms
• 3 tablespoons butter
• 2 scallions, chopped
• 1/2 cup white wine
• salt to taste

1. Carefully clean morels with a damp paper towel and cut them in half, lengthwise.

2. In a large skillet, melt the butter over medium heat. Add the morels and scallions and cook until the morels are slightly browned.

3. Use a slotted spoon to remove the morels and scallions. Place them on a plate and set them aside.

4. Add white wine and salt to the remaining butter and boil the liquid until it thickens into a syrup.

5. Add the morels and scallions back into the skillet toss the mixture together until coated.

Appetizer, Snack

American

morel mushroom recipes, morel red wine sauce

Scrambled Eggs with Morels

• 1/2 lb. morel mushrooms
• 3 tablespoons butter
• 3 scallions, chopped
• 1/4 cup milk
• 1/2 dozen eggs, beaten

1. Carefully clean morels with a damp paper towel and cut them in half, lengthwise.

2. In a large skillet, melt the butter over medium heat.

3. Add the morels and scallions and cook until the morels are slightly browned.

4. While the morels are cooking, beat the eggs and the milk together.

5. Pour the egg mixture over the browned morels and scallions. Scramble together until the eggs are fully cooked.

Breakfast

American

cheesy scrambled eggs, morel mushroom omelette

Morels and Asparagus

• 1/2 lb. fresh morels
• 2 tablespoons butter
• 2 bunches asparagus
• 1 shallot, chopped
• 2 cloves garlic, minced

1. Carefully clean morels with a damp paper towel and cut them in half, lengthwise.

2. Cut the asparagus into 1” pieces.

3. In a large skillet, melt the butter over medium heat.

4. Add the morels, shallots, garlic, and asparagus.

5. Cook until the morels have browned and the asparagus is tender, about 10 minutes.

Dinner, Lunch

American

morel mushroom recipes, roasted asparagus and morels

Jaime McLeod

Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.

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