This is not a complete guide to morel hunting. There are many different species of morels & maybe one day I'll write an article covering them all.
For now, we're focusing on Morchella americana, the one & only blonde morel of Colorado.
They are found across United States, particularly in states with riparian woodlands. The highest concentrations are generally in the Midwest. Michigan, Minnesota, Wisconsin, & Missouri are some of the top destinations for finding these blondies. That said, you can still find them in Colorado & California, just not as abundantly.
It's one of my favorite mushrooms to eat, though not necessarily my favorite to hunt. They are not as common in my experience, elusive, & blend in almost perfectly into the leaf litter. Finding one always feels like stumbling upon a little woodland treasure.
In this article I will share my experience & tips with finding the blonde morel, identification, & other tid bits.
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Blonde morels usually begin fruiting from mid April through late May, depending on the weather & elevation. One of the biggest clues is soil temperature. They sprout when the soil reaches around 50°F. I keep a handy dandy soil thermometer in my foraging basket & it's been helpful for knowing when conditions are just right.
Another clue I love to watch for is the lilacs. When the lilacs begin blooming, the blonde morels usually are too.
They live in riparian areas, near the water. Beneath the cottonwood trees. Look around disturbed areas, fallen branches, grassy areas, & spots that hold more moisture.
The caps are cone shaped, yellowish white/tan, & heavily pitted. They are hollow on the inside from top to bottom.
Morels are SO delicious! Earthy, nutty, & rich in flavor in a way that surprises a lot of people. Even those who usually don’t enjoy mushrooms often end up loving them. My son, who has never been a mushroom fan, tried blonde morels for the first time & genuinely enjoyed them!
They must be cooked as eating them raw can cause stomach upset in most people.
Once cooked, sautéed, roasted, or pan fried, their meaty flavor comes through & they become safe to eat!
There is a good chance the morels have bits of dirt & bugs inside their crevices. Give them a quick rinse or a brush. If they are especially dirty, briefly soak them in water with a splash of vinegar. This will bring all the bugs to the top. Rinse & pat dry. I never had any issues with them turning soggy afterwards.
My favorite way to cook them is with some ghee, garlic, & salt. They are already so flavorful, you really don't need to do much. I have also enjoyed them in curries, on top of savory waffles, in pasta, & fried rice.
Morels are a fleeting gift of the forest. Their season is short lived, they are elusive, but always worth the search! However you choose to prepare them, the magic is really in the experience itself.
Go out there. Slow down. Breathe the fresh air. Learn about a new plant you find.
Let the seasons guide your way.
