Hey yall!!!
It’s that time of the year again! Morel Season! For some It’s passing by now and others (like me) It’s just starting!
Who has pics?!?!
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Nice man I’m in the deep South and we just had a steady rain so going to forage tomorrow and hopefully upload some pics of my usual morel chanterelle wildberry gatherings. Golden chanterelles are usually the easy acquisition but plenty of morels around.
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Well, these pix are enlarging when u click them. Nice.
What’s your fave recipes for them?
Are those oak or maple leaves?
Ever thought about cultivating your own supply?
And which part of the country are these at?
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Oooo i love chanterelle and oyster… golden oyster is a crazy infestation here… foind a couple good chicken of the woods trees as well…
The lady happened upon on of my fave fungi today: the coral fungus
Smells delicious, looks amazing… makes you poop uncontrollably lol
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Today was a weord mix of pak, pine, hackberry, elm, birch and sycamore …
Most everything was in or next to a brush pile or downed pine log… where there was 1 there were 10 lol
Popping up under privet trees and in and around briars, which sucks lol
Started finding some that were like an inch and a half or so and left cuz theyll be bigger later and i dont wanna squash babies lol
As for location @3bombedmice anywhere above the fall line… most southern states are hitting end but tennesee, kentucky, illinois, iowa … just starting in parts… creeps north every year…
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Psilocybin also has a rather interesting effect on poohing. 
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Cultivation is also significantly difficult. . I do mean significantly difficult…
If not nearly impossible… more symbiotic relationships with certain trees is easier than attempting mycelium cultivation and placing it in certains areas…
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I look at it as it being as much a mystery to nature as the platypus
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Hey man what’s your preferred consumption or cooking method? I usually do simple olive oil butter garlic herbs into rice pilaf or side item
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Depends on what im doing… right now im just sauteeing a few in some butter, pepper, and garlic salt… but i like to batter and fry them most… go seasoned flour, egg, then flour again and fry til golden with some eggs… mmm mmmm
But ive diced them into gravys, put on top of steaks and pizzas… dehydrated and kept for later to be hydrated and delicious again… or ground and chopped as dehydrated to make for stocks and interesting flavored foods
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I love them stuffed. Kinda like a jaleno popper i usually do veggie cream cheese filling
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Ooooo thats even better, thanks for the idea
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Sometimes i feel like im going crazy tracking what trees i find them by haha so much variety.
Elm and ash have been pretty consistent. Have also found some great spots near old over grown apple orchards.
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Shoot, this reminds me that I need to go for a walk…get back to nature…maybe throw some old seeds out…
After all, landraces don’t get created from nothing. 
And morel mushrooms are the bestest. I’ve seen the dried ones in the supermarket produce section from time to time offseason. Has anyone ventured the courage to try them?
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This year they are playing games in places they arent usually… up in brushpiles, hiding under briars, standing on dead pine… it’s a fun trek for sure… even if you dont find them, the fresh air and pretty woodlands never hurt anyone… ticks might though… fuckers are thick this year
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Well, they weren’t dried, they were about half dried, and i had to throw most of them away. Then i went back to the store a few months later, and the looked as fresh as the pix Jake posted. They were great. If dried, all u do is rehydrate them i’d imagine.
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Some of the best ones I’ve found have been in briar patches haha i know a spot thats practically a crawl through the thicket to find them. If the seasons right, they’re usually 8-12 inches long. Really sucks when you crawl out there and dont find any though 
Gotta see if i can find pics of the harvest
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One trick i learned when cooking mushrooms is oil them lightly in a bowl, and put them straight in a hot dry pan. Dont salt till near the end of cooking.
This is how you get the crispy bits, and taste the whole forest
Mmmm and some smoked gouda stone ground grits… mmmmmm
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