Morels are one of the most desired wild mushrooms in the world. They are praised for their flavour, texture, appearance. The part that we eat is the fruiting body of the underground organism called mycelium that has a complex symbiotic relationship with trees. Every spring mushroom enthusiasts, foraging chefs, and an ever growing group of commercial harvesters hunt these little forest treasures.
My journey: Three years ago I didn't even know morel
mushrooms existed, let alone abundant in my area. I was introduced to morel
mushrooms from a co-worker who been hunting for mushrooms for over 40
years. We forayed in the woods and she showed me prime morel foraging
territory. I found my first morel in a grassy area right off the trail.
The deep pits and conical top made it easy to identify. I proudly took it
home, sliced it in half and pan fried it in butter. I was hooked. During
my three seasons of foraging, I have found over 400 morels. For me, the
treasure hunt is fun but I've also enjoyed times spent in the woods.