Illinois Morels - March 26, 2011

Filed Under Illinois, Photos  | 164 views

The "Bible" to Wild Mushroom Identification...

I highly recommend this book for the identification of wild edible and non-edible mushrooms. It is user friendly and has been used by me for many years. What's neat about this field guide is that it prepares you with a check off list in the identification process before you enter the woods and has a complete guide after you collect all your possible choice treasures. Purchases can be made through Wisconsin Country Living's website, blog, facebook or Linked In.

3 Types of TRUE Morels...

There are three types of True morels:

• Black (1st type of morel of the season)
• Half Free(2nd and 3rd type of morel of the season)

• Yellow(3rd type of morel of the season)

All three are hollow with off-white colored stems.

Black Morels http://www.mushroomexpert.com/morchella_black.html

Of the three, Black morels sprout earliest. The Black morel’s common names include Early morels and Grey morels. Some people also call them Burn-Over morel, Narrow-Capped morel, Witch’s Cap or Johnny Jump-Up. (We won’t bore you with the scientific names!) Black morels can be gray when they first sprout, and they grow to be from one-half inch to more than one foot tall. Black morels cause allergic reactions more often than the other two types, including an upset stomach and loss of muscle coordination, which is exacerbated by consuming alcohol; first-time eaters should take only a few bites and avoid alcohol.

Yellow Morels http://www.mushroomexpert.com/morchella_yellow.html

Yellow morels are also called White morels, Sponge mushroom, Gray morels or Brain mushrooms. They are also sometimes called Honeycombs, Sponges or Domes. They can range from whitish to yellow to gray to honey brown. Like Black morels, they can also grow to be a foot tall. They sprout last of the three types. They are probably most prized of the three for their flavor and texture. Yellow morels can grow to be huge, with a very thick stem; some experts classify them separately and call them Giant morels, Big Foots or Thick Footed morels. However, some mycologists have concluded that this fungus is simply a larger variety of the common morel.

Half Free Morel http://www.mushroomexpert.com/morchella_half-free.html

Half Free morels are visually distinct from Black and Yellow morels in that their heads are quite small. Also, caps of Blacks and Yellows are attached to the stem at their bottom, whereas the Half Free cap is attached at about the middle. In other words, if you slice one in half lengthwise, you’ll see that the attachment of the cap to the stem leaves about half of the cap hanging, or “half free.” Half Free morels are also called Peckerheads or Cows Heads. Half Free mushrooms sprout after the Blacks appear and continue into Yellow season.

FAQ's About Morel Mushrooms...

Please visit Wisconsin Country Living's Blog for information on Morel picking. From my own experiences and experiences of Wisconsin Folks.

Do morels grow in my region of the United States?
When is the growing season in my region?
When should I start looking and where?
What effect does the weather have on the morel's growth habits?
How come I can't find them?
How can I find help Identifying Trees?
Does the source of the spore that produces the morel die out?
How do morels make their grand appearance to the world?
How fast do they grow?
What type of equipment do I need to get started?
What type of collection bag should I use?
How long is the life cycle or how do I know when I should pick them?
How should I harvest them?
How long will picked morels stay fresh and how should I store them?
What is the best way to preserve my morels?
Are there places I can purchase fresh morels from?
How should I package for shipment?
Can I grow or cultivate the morel myself?
What is the most common way of cleaning and preparing prior to cooking?
What if any, is the nutritional content of the morel mushroom?
How can I help identify my morels if I am not sure?
Is there a way of identifying the False Morel?

Morel Mushroom Picking in Wisconson...

Wisconsin Morel Season Approaching...

Hi Morel Maniacs,

I came across one of my favorite Morel websites today as I was cleaning out my favorites folder. It's only March however I'm hoping with all the snow and the wet season approaching we are looking for a great Morel season. I remember as a youngster the season was normally late May for us here in Northeastern Wisconsin and now it being mid April, give or take, depending on the weather. Since inconsistent weather patterns and the right combination of spring warmth and rain make for a healthy Morel environment it's been a little tough to predict. With that being said it's important to get your hiking attire ready and start venturing as early as possible. The time consuming efforts of walking and searching will pay off. For once you find that treasured spot of Morels you can be most certain that you'll find your treaseaures every year with little effort. But remember... What's found in the woods, stays in the woods! Also, keep your ears and eyes open on how others are doing in their search from from Illinois, north. It doesn't take but more than a week or so thereafter to know that Morels will be peaking out from under the mulch of leaves and depris left by winters coat. I will be following the patterns and keeping this blog up to date. Please feel free to follow! This information can be followed on my blog http://www.wisconsincountryliving.blogspot.com/ by clicking the "Follow" on the top right hand corner. I will also have this information updated on Wisconsin Country Living's Facebook Page. Please send your pics and stories for sharing to keri@wisconsincountryliving.com. I'd love to hear from you...

Thanks again for visiting!

Keri Tlachac

Wisconsin Country Living

Squirrel Pot Pie

2 dressed squirrels (2 - 2 1/2 lbs.)

2 cups water or chicken stock

2 celery stalks

8 small carrots

1 chopped onion

1 1/2 tsp. Salt

2 tbsp. butter

Dash of black pepper Rolled dumplings oregano

This is an excellent way to cook old squirrels which are too tough for frying. Wipe thoroughly with a damp cloth and remove all hair. Remove any shot and scent glands. Wash well inside and out with warm water. Cut into serving pieces. Put squirrel into a kettle; add vegetables, oregano, water or stock, salt, pepper and butter; heat to boiling. Reduce heat; cover tightly and simmer until very tender (2-3 hours depending on age of animal). The meat should be almost ready to fall from the bones. Add water as needed.

Remove and blend vegetables on high. Return to pot. Increase the heat until liquid boils. Lay the rolled dumplings over the top of squirrel; cover tightly and cook for 12-15 minutes. Do not lift cover during cooking. Place squirrel in a hot serving dish and arrange dumplings around the edge. Cooking the dumplings in the liquid should thicken the gravy to just the right consistency. Pour gravy over squirrel and dumplings.

Add quartered apples or other fresh fruit for decoration.