Springtime is arguably the greatest season of the year. Why? Because the woods are coming to life once again, turkeys are gobbling, and morel mushrooms are popping up across the landscape. It’s the good stuff of life. So when you’re in the woods chasing turkeys this spring, don’t miss the mushrooms that are likely hiding close by. They are the tastiest thing you can possibly bring home from the wild. And a little help from our friends will show you how it’s done.
Spurs and spores. Kate Huggins loves chasing turkeys and looking for mushrooms in the spring. This photo is proof that she knows how to handle both.
I recently caught up with BHOD prostaffer, Dan Richardson from Indiana, and my friend, Kate Huggins, from Kentucky, for a look at how to hunt and prepare morel mushrooms while turkey hunting this spring.
Dan with a handful of mushrooms.
Morel mushrooms (AKA – Morchella) is a distinctive fungi with a honeycomb appearance. They have been found in all 50 states, but are most prevalent in the Midwest. “They tend to grow in association with certain types of trees,” says Richardson. “Elm, Sycamore and Ash trees are some of the trees to look for when morel hunting. Also, we have more hills here in southern Indiana than the northern part of the state. Areas with hills tend to hold mushrooms longer than flat areas.”
Once temps warm up, the sun tends to warm southern hillsides first. These tend to grow mushrooms first. Northern hillsides tend to take longer to warm before finally letting the fungi grow.
Morels range in color from light grey to dark grey, and these usually come up first. Later, colors range from golden brown, to yellow and whitish in color. Be sure to do your homework when mushroom hunting. There are what they call “false morel mushrooms” out there that contain toxins. You can get morel guide books from many places that contain great identification information. And remember, not all mushrooms are edible.
Here’s a look at the varying colors of morel mushrooms.
Dan’s favorite recipe is to crack two eggs in a bowl, add 3/4 cup of milk, and whisk together. You can use flour, but Dan likes a seasoned flour like Kentucky Kernel. Slice mushrooms in half long ways and rinse out good. Dip halves in the egg milk mix, and coat with the flour. The egg/milk mix gives the flour something to stick to. Have oil about an inch deep in large pan and bring to temperature on medium heat. When temperature is there, place halves in oil, and fry until light golden brown. Seasoned flour has salt in it, so there’s no need to add more.
Mushroom hunting with friends can become quite addictive.
How does Kate prepare morels for the table? “I like to make Parmesan crusted morels and bake them,” says, Huggins. “I mix them with oil, seasoning, and Parmesan cheese. They are so good!”
I once heard that morel mushrooms taste better than steak. And after just one bite, I realized that to be the truth. They are incredible! So when you’re in the woods chasing turkeys this spring, make sure you don’t walk past the tastiest morsels you’ll ever put in your mouth. Be on the lookout for morels!
