Posted: 5/6/2016 11:41:34 AM EDT
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Anyone had much luck?
I found 2 dry but edible 3-4" tans on 4/15 at ~ 1000' ASL in West Central VA. They were miles apart and almost certain complete loner shrooms, which suggested dry and also cold early April weather was affecting our usual prime time. I have a couple blonde/gray patches in Culpeper and they were watered during the dry spell, but have not popped and it's starting to look like they won't. Weird spring. |
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They are delicious Spring time only symbiotic plant-soil mushrooms. In VA, some find the earlier blacks as soon as early March. Mid April is usually prime, but I've found a straggler as late as June in Loudoun before. They are extremely fickle, hence no substantial commercial success and the high prices. Old timers call them "merkels" as in miracles b/c they were one of the first woodland foods available.
Here's some good info: Morels |
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Quoted:
They are delicious Spring time only symbiotic plant-soil mushrooms. In VA, some find the earlier blacks as soon as early March. Mid April is usually prime, but I've found a straggler as late as June in Loudoun before. They are extremely fickle, hence no substantial commercial success and the high prices. Old timers call them "merkels" as in miracles b/c they were one of the first woodland foods available. Here's some good info: Morels Cool, I get the science behind them now... So do you prep them like any other mushroom? do they taste like other shrooms? Or is the flavor noticeably different? Sorry for all the Q's, I'm just curious... |
If you can master the science behind them then you will eat well and be rich. I'm told there is some subtle taste difference between the early and late season mushrooms and that may be more species variety (some you can't discern from a visual), but the gray/blondes seem like complex nutty, earthy and a hint of smoke. I've been trying to get the spore to take, but it's still not well understood and you may not get conclusive results for up to three years. There's quite a few delicious chef sought mushrooms in our woods, but most people don't know the difference.....good for me
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Quoted:
If you can master the science behind them then you will eat well and be rich. I'm told there is some subtle taste difference between the early and late season mushrooms and that may be more species variety (some you can't discern from a visual), but the gray/blondes seem like complex nutty, earthy and a hint of smoke. I've been trying to get the spore to take, but it's still not well understood and you may not get conclusive results for up to three years. There's quite a few delicious chef sought mushrooms in our woods, but most people don't know the difference.....good for me I think you mentioned them last spring.. I hadn't had them prior to last year but noticed a few under some shrubs at my MIL's place while cutting the lawn. Sweat then in some butter and they are fantastic. How do you prepare them? |
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You can never go wrong slicing length wise, soaking in salt water, dip in olive oil or melted butter, dip in (unseasoned) bread crumbs, and fry with salt and pepper. Since morels have complex yet mild flavors you don't want to overpower their flavor. They also are great in eggs, wine sauces and a Bavarian style mushroom gravy.
Hey Grim, I frequent your area. I'll take you to some spots where they exist. |
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Quoted: You can never go wrong slicing length wise, soaking in salt water, dip in olive oil or melted butter, dip in (unseasoned) bread crumbs, and fry with salt and pepper. Since morels have complex yet mild flavors you don't want to overpower their flavor. They also are great in eggs, wine sauces and a Bavarian style mushroom gravy. Hey Grim, I frequent your area. I'll take you to some spots where they exist. That would be cool, thanks! |