IF there are any in Michigan this year, they’ll be late. Between record flooding and record low temperatures (measurable snowfall last night on top of the 11+ inches of rain we received over the last week), I just don’t see it happening.
I am calling The Mushroomery in Lebanon, OR. today. When I was there they were out of season on a lot but hopefully its better now. Morels, lobster mushroom, chantrelles and TRUFFLES were what I bought last time. If I score, you’re all invited to a truffle party! I made fettucini with fresh lobster and shaved truffles. People were locking the pasta bowls!
yummmm fresh morels
I havent checked yet this year, usually about this time though we start getting them, but the weather has been so durn funky who knows. last week 80+ today freeze warning.
I have a close friend who has about 1000 acres to be searched, last year they found LOTS of shrooms. we ate and ate and ate!
Do you send out CARE packages?[;)]
I’ve had them in a somewhat quiche-like tart, but with a definite emphasis on the morels. Incredible.
My niece is finding them in Luray, VA.
I find they pair especially well with fowl….duck, chicken, guinea hen, pheasant, Cornish game hens……and pork. Wash them well several times in cold water and make sure they are very dry. I sometimes put them on a drying rack in a 150 degree oven for 10 mins. Large ones I cut in half, the others leave whole. Saute them in some butter with shallots and/or garlic then add to the pan juices from the meat. Add cream if you desire or thicken with a little roux or cornstarch. Spoon over the meat and swoon! You can also just saut� them as any other mushroom and serve as a side with steak.
That picture of your morels should be BANNED! I still haven’t found any. May isn’t over yet…….May is Morel Month in Michigan……hopefully it will migrate a little south to Ohio!
How best to cook the wonderful things? I have a friend that gives me a nice full baggie every spring, but I don’t feel successful with the admittedly few methods I’ve tried.
From the internet’s advice, I’ve done the flour and egg coating thing, not too successful, I’ve cut them in strips and saut�ed with onion — good, but tastes like other mushrooms too.
I see at the farmers market in Madison WI they can sell for 45.00 or more a pound. I usually get about a 3/4 pound bag.
I want to learn to love them, but don’t know how to proceed. And there’s no lleechef in my kitchen.
I added the picture from the other day, morels yummmmmmmmmmy
This was my take in my back yard a couple of years ago. If there are any this year I am not home and besides there is probably a foot of snow on the ground in the Twin Cities. The puffballs in my yard are more impressive.
I spoke to my former MIL last night, she lives in Rapid City and is the absolute QUEEN of morels. She said she is going out this weekend also. You may be getting your morel fix before Mother’s Day!
Apparently a bit to the south makes a huge difference! We don’t usually get them until around Mother’s Day. I’ve not been in years, though…have to depend on the generosity of friends to get my morel fix. Usually I just saute in butter with garlic or onion, but I used to make a stuffing for chicken that was amazing.
According to the Columbus Dispatch and http://www.morels.com www.morels.com we should start finding these tasty morsels in our woods this weekend. Morels like warm days, cool nights and moist soil. Our forecast is highs in the 70s, lows in the 50s and rain on Thursday. Perfect! I like them best in a cream sauce on roast duck but plain saut�ed in butter with shallots and parsley is great too. Happy foraging and good luck to all you morel lovers!
It did get a little warmer this afternoon. I fed the birds and did a quick look through the woods…..not a serious mushroom hunt…..and didn’t see anything. I’m going to get serious tomorrow.
You must be logged in to reply to this topic.