MOREL
 America's favorite wild mushroom, more so than any other. Mostly because they're widespread, easy to identify, and they give people a reason to get out and enjoy warmer weather after a long winter. Also, lets not forget the best reason of all: They are DELICIOUS! 

Found in much of the U.S. from late March through May when it starts to get around 60 degrees and above during the day, and night temperatures hover around 40 degrees. Morels live in and on the edge of forested areas. Look for ash, aspen, elm, and oak trees, around which morels often grow. Early in the spring as the ground is warming, you'll find them on south-facing slopes in fairly open areas. A nice spring rain can often encourage them to start popping. As the season progresses, go deeper into the woods and onto north-facing slopes.

The morel has a few colorful nicknames like Molly Moocher, Miracle, Dryland Fish or, Hickory Chickens. However, don't be fooled by their humorous nomenclature, these little beauties pack a plethora of health benefits and can be prepared in a variety of of ways. The morel has a unique and difficult to descibe meaty yet nutty flavor, that is brought to its peak when sauteed in butter. They can steal the show in a cream sauce. They are a joy to hunt, a pleasure to look at, a gift to cook with, and a treat to the taste buds.

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