Correction: A previous edition of this story erroneously stated the type of trees that the Dutch elm disease is impacting in North America. This disease is impacting American elm trees.
Spring has sprung in Missouri: Wildflowers are blooming, butterflies are emerging and migratory birds are making their return. But perhaps one of the most notable indicators of spring is the appearance of morel mushrooms.
The hollow-stemmed, brainy-looking mushrooms are among the most popular fungi in the state due to their tasty, meat-like texture. And unlike cultivated mushrooms (think button/Portobello varieties) available in grocery stores, morels are only found in the wild.
When is the best time to hunt for morels?
The "prime time" for hunting morel mushrooms in Missouri is mid-March to late April, Francis Skalicky, Missouri Department of Conservation Southwest Region media specialist, said.
"The weather is warming up. Wildflowers are in bloom, birds start to sing ... for a variety of reasons, this is a good time of year to be outdoors," Skalicky said.
But it appears morels are popping up a bit early this year — one to two weeks before they usually do. This is because of recent warmer weather, as morels begin to grow when the ground temperature is consistently around 50 degrees Fahrenheit, according to Rachael West, founder of Eating the Ozarks.
Where can you find morels around Springfield?
For first-time morel hunters, it's best to keep your head down, looking to the ground. Moist, south-facing hillsides and under trees like elms, ashes, cottonwoods and domesticated apples are good places to look.
West said around where she lives in Reed Springs, she's had luck looking at the base of elm and white oak trees. If you're not a pro at identifying native trees, no need to fret. There are simple ways to identify these trees.
The base of elm trees, West said, are often compared to "dinosaur feet," as the base seems to spread out as one with the ground. The reason why morels are popularly found around elm trees is because of the Dutch elm disease, West said. This disease is caused by an invasive fungi pathogen and spread by elm bark beetles, and it has been deadly for elm trees throughout the country. But fortunately for morels, decomposing trees provide the ideal nutrients for growth.
White oak trees, on the other hands, are distinguishable because they keep their leaves, West said. White oak tree leaves are large, about five to nine inches long with six to 10 lobes.
Just because morels thrive in low, moist areas doesn't mean these are the only places to find them. Morels tend to have a "mind of their own," Skalicky said, so keep your eyes out for them no matter where you are this spring.
As for specific sites around Springfield, Skalicky recommended hunting at conservation areas like Little Sac Woods Conservation Area in Willard, Busiek State Forest and Wildlife Ara in Highlandville and Bois D'Arc Conservation Area in Ash Grove.
Skalicky also recommended hunters be aware of the upcoming spring turkey season, to ensure they are safe while looking for morels. Youth spring turkey season is April 6 and 7, with shooting hours starting 30 minutes before sunrise and concluding 30 minutes after sunset. Regular spring turkey season is April 15 through May 5, with shooting hours starting 30 minutes before sunrise to 1 p.m. on public land and 30 minutes before sunrise and 30 minutes after sunset on private land.
Mushroom hunting is not allowed at Springfield Conservation Center
Harvesting mushrooms of any kind is not allowed at the Springfield Conservation Nature Center, as wildlife on this property is protected.
Avoid 'false morels'
Morel mushrooms are safe to eat, but novice hunters should be aware of "false morels," too. Many similar-looking species have wrinkled caps and are saddle-shaped, but that does not mean they are edible.
Skalicky said the biggest distinguishable factor between real and false morels is the cap. Morel mushrooms have a spongy top, while false morels tend to not have a pitted top. Additionally, morels have hollow stalks, while other similar-looking species have solid stalks. The Missouri Department of Conservation has a guide for identifying false morels on its website at mdc.mo.gov/discover-nature/field-guide/morels.
If you're going to eat morels, make sure you cook them first
While she enjoys preparing them other ways, West said frying the first batch of morel mushrooms feels like a tradition. But there are some tips first-time hunters and cookers should know when preparing morels.
First, and perhaps the most important, is that morels must be cooked before consumption. Eating raw morels is hard on the digestion system, as they may contain toxins.
Before cooking, morels should soak. Skalicky recommended a light salt bath for about 10-20 minutes. A soak will help ensure dirt or pests are removed.
If eating morels for the first time, Skalicky recommended cooking a small batch to start off.
"Just like anything else, I'd just make sure morels agree with you and if they do, then it's time to chow down," he said.
More:5 tips for cooking morel mushrooms, with help from Hotel Vandivort's new executive chef
When it comes to frying, West said she ditches the batter and just fries the morels in butter, which results in a crispy "morel bacon." And one of West's favorite ways to prepare morels is by making a risotto, which she said pulls out the mushroom flavor.
For folks interested in elongating the life of their morels, dehydration is also an option. After soaking, West recommended using a non-stick skillet to perform a dry sauté over medium heat. The morels will then begin to burst, releasing their juices, which may contain toxins. Once the morels begin to let off a dry steam, let them cool before adding to a food processor to blend or a dehydrator. West enjoys combining the dehydrated morels with sea salt for a flavored salt.
Greta Cross is the trending topics reporter for the Springfield News-Leader. Follow her on X and Instagram @gretacrossphoto. Story idea? Email her atgcross@gannett.com.
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