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This title is a bit of a teaser. It turns out, much to the disparity of many long term morel foragers, that the gray mushroom is a myth. This isn’t to say there are not morels that are gray. There…

Morel mushrooms are often described as looking like a brain or like a honeycomb. This is an apt description, however, it means that the new forager might find themselves harvesting a dangerous look-a-like. It is relatively easy to tell the…

Identifying morel mushrooms is relatively easy, as they have a distinct look and grow at very specific times of the year. However, once you start looking closer, it gets much more complicated. There are actually 12 different types of black…

It seems like this would be a simple question to answer, however, as with all things mushroom and specifically morel related, it is not so straightforward. There are 18 types of morels and each one has its’ preference for location,…

The short answer: No. It has been tried, believe me. And it is still being tried but so far with only very limited and often unrepeatable success. The mushroom loving world would do back-flips of joy if the process to…

Morel season is in the early Spring, from mid-April to the end of May, depending on where you live. After they arrive, they typically grow for about a month and then die out. If you want fresh morels, you need…

Morels are fragile, delicate, fungi that need the gentlest care. They will fall apart quickly when over-handled. It is best to eat morel mushrooms within four days of picking them. After 4-5 days, they will not be good to eat…

Morel mushrooms are a treat with any dish. They should be treated like the stars they are and made to shine. Morels have a strong, earthy flavor and meaty texture that is prized by top chefs and home cooks alike.…