All right those of you still living in Hoosierland...
- Thread starter kkott
- Start date
There's a website with a map for everything
www.thegreatmorel.com
Morel Mushroom Sightings - Maps
The Great Morel sighting maps are a great resource for monitoring the progression of the morel mushroom and when one might begin their foraging adventure. New and improved morel sightings map along with historical maps to help monitor and watch for the morel coming to a woods near you.
www.thegreatmorel.com
Interesting to me... not a single sighting around Charlotte. We have red clay soil here and I always felt like they probably don't grow well here. I did know they had some over near Raleigh. I'm going to be over that way this weekend and out in some woods, so I'll keep an eye peeled. Thanks!There's a website with a map for everything
Morel Mushroom Sightings - Maps
The Great Morel sighting maps are a great resource for monitoring the progression of the morel mushroom and when one might begin their foraging adventure. New and improved morel sightings map along with historical maps to help monitor and watch for the morel coming to a woods near you.
I saw Apex and 2 others in NC. One was north of charlotte. Not familiar enough with the geography. Red clay soil would make sense.
It’s going to be later this year. We haven’t had many really warm days to get the ground temp up. I know in the last several years the snake heads would be coming up this week.
We got snow last night and the ground wasn't warm enough to keep it from accumulating and isn't going anywhere today with a high of 34..
I wish we were friends and knew each other so I could ask you,"Hey kkott, you got any extra morels?"
Tell me you don’t batter and fry them? Red wine reduction sauce is the way to go as a topping for your protein.
Red wine reduction -- you sir, are a true professional - tip 'o that hat. VBG
red wine reduction.... what? This is IN we're talking about, right? Honestly, I didn't know there were any other way to eat morels than dipped in buttermilk, flour and fried with a cold beer, but I'm open, post your recipe! Actually, I think my grandma used to sautee them in butter too to serve with beef.
No recipe. Basically boil a bottle of wine with fresh herbs shallots or onion salt and pepper. When reduced by half strain and add your sautéed mushrooms. Don’t use a $5 bottle of wine. I actually think it’s best with a port wine. Adds a bit of sweetness with the earthiness of the shrooms.
and you do this with fresh morels? Sorry, not sure I can trust anyone who frowns on fresh fried morels!
True morels get a really light dredge through some flour and get the hot butter treatment in cast iron. They're the only ones I do that with and I can't help my upbringing.
Half free morels (arrowheads, dog peckers, whatever you want to call them) get the red wine reduction treatment or used in some sort of a pan sauce after searing a steak in a cast iron pan.
All the other ones you find, chicken/hen of the woods, chanterelles, puff balls, etc... are prepared different ways, depending on what we're cooking.
I love wild mushrooms. Awesome way to spend an afternoon in the woods and then a great meal(s) as the result.
Someone who worked for me was taking time off to hunt mushrooms. I told him that he didn't need to do that. There were some just a few blocks away. It would cost him, but probably cheaper and a lot less work than driving to Michigan.
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