Morel Mushrooms are a delicacy. Earlier today, we drove by a sign on a rural road in outstate Minnesota; “Morel’s $30 per pound / $18 half pound.”
They may not look that great to eat, but I assure you they are wonderful. Please don’t write morel mushrooms off because you don’t like mushrooms. They taste nothing like the button mushrooms you get in the store. Morels have a great balance between being meaty and delicate. The consistency is like eating a great prime rib that has a really rich and delicate taste that is a little woodsy and earthy. In my opinion, it is very good. There are really only a few foods I get really excited about. One is fresh walleye, another is lobster, and one of the last is fresh morel mushrooms. Part of what makes these so great is how rare they are. They only grow for a very short time in the spring and the fungus that produces them lives in rotting trees.
To find morels, start searching for them in well draining soil on the edge of wooded areas when temperatures reach about 65 degrees in the summer. My friends and family who hunt morel mushrooms say they find success hunting around rotting elm trees. In Minnesota, we find them in mid May to early June. I am sure it is earlier down south.
My wife’s uncle was on a spring turkey hunt when he shot a tom. It jumped up and flew a short ways before falling in the middle of a morel mushroom patch. After several rounds of begging (not really) he offered us a few of the mushrooms. The following recipe is a simple and delicious way to cook your morels.
Here’s a printable recipe for your convenience:
- Morel mushrooms
- 2 tbsp butter
- Halve and rinse the morels.
- Coat in flour
- Fry in melted butter
- Flip when golden brown on first side
Start by halving and rinsing the mushrooms:
Cover them with flour:
Melt butter in a pan and fry the morels:
Pat dry with paper towels and serve warm:
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