06 June 2010

Hunting for Morels

Seven Steps to a Successful Morel Hunt
Every spring, my sweetie and I take each other on a date.  Planning begins almost a year in advance, as we keep one eye on The News waiting to find out...Where's the fire?
Because a fire there will be; it's almost guaranteed.  Besides the fact that western Montana's settling into ten-or-so years of drought conditions, fire is a natural part of a healthy forest ecosystem, and a routine occurrence here in the semi-arid west.  Our noses start twitching round-about July, because where there's smoke there's fire, and where there's fire there's mushrooms.
Theories abound regarding why morels grow in burn areas.  As there seems to be no consensus on this issue, and any speculation leads us far into the depths of fungal physiology, let's just suffice it to say that the year after a medium-to-high intensity forest fire, you can expect to find a bumper crop of the illustrious Morchella species.  Folk wisdom tells us that the morels start fruiting when the Bluebells (Mertensia) are in bloom--depending on elevation, anywhere from May to early July.  Everything about morels rests on a fine balance. You need enough rain, but not so much they rot away.  Enough warmth, but preferably overcast days.  Enough fire, but not scorched barren earth.  The hunt for a perfect spot rests as much on intuition as it does on preparation.  Here's a bit of what I've learned over the years.   
1.  Go Early, Go Deep
Fire morels will continue to pop up the second and even third summer after the burn, but it pays to get right in there.  Around here, it's no secret that fire=mushrooms.  Burns in non-remote wilderness areas will quickly be overrun with pickers (and there's nothing more disappointing than stumbling on a prime patch, only to find footprints and stem-nubs).  You either have to get up there early, or be willing to hike the long haul and boldly go where no picker has gone before.  
This year, there was just a near-vertical climb and a thunderous river crossing between us and the Super Secret Morel Gloryland.  Had a hard time walking the next day.  Worth it?  Definitely. 
2.  Know Where to Look
No mushrooms here.  We head for water (usually as simple as looking for deciduous shrubs in a forest of scorched conifers) then prowl the edges.  The ground is spongy, slick, black, often covered in a layer of needles.  The smell of burn and pine is intoxicating.  
As a general rule, where you find one, you'll find more.  The "mushroom" you see is just the fruit; the real substance is an interconnected underground web of mycelium.  Oftentimes you'll find them circling the dripline of half-burned trees.  So indeed, head for the trees, but... 
3.  Don't Trust the Trees
Or anything else in a burn area, for that matter.  You'll often find yourself on steep hillsides, where instinct tells you to pull up on those sturdy-looking trunks for support.  Come to find out that trunk is no longer attached to any sort of base, and only serves to clunk you on the head before sending you tumbling down the mountainside like a snowball.  There are also bound to be heavy rocks that are easily jogged loose from their soft, ashen beds.  And the worst of the tricksters--"root holes", we call them.  Empty cavities where tree roots have burned away, leaving a gaping hole, covered with litter like a pit trap, just waiting to twist your ankle.  Dangerous business, this mushrooming.  And speaking of which... 
4.  Beware of Impostors
Morels are fairly easy to identify.  They look like a honeycombed sponge, they're hollow, and their cap is fused to their stem.  The two most likely lookalikes that might throw you off are the False MorelGyromitra esculenta 
and the Early MorelVerpa bohemica,
both of which are potentially toxic.  Best not to mess around with questionable fungi, as a good general rule of thumb. 
5.  Be a Smart and Considerate Harvester
This goes beyond the general rule of giving other pickers their space.  It's a harvest, not a raid.  There are a few simple techniques to ensure the patch you pick will keep producing in the future.  Never rake forest litter in search of buried mushrooms; this disrupts the soil and results in overharvesting.  Pinch the mushroom off just above soil-level, so as not to disturb the mycelial mat underground.  Don't pick really tiny mushrooms, as tempting as it may be.  And tread lightly, as soil compaction can be devastating to burn areas.
6.  Don't get Caught with your Pants Down
Rules, rules, rules.  Morel hunting is so popular, there are a whole slew of regulations to keep it from running amok.  The rules vary according to region.  You definitely need landowners permission, and you might need a permit on state land.  This year, we got our free recreational permit from the Bitterroot National Forest offices, which allows us 5 gallons per day per person, up to 20 gallons for the season.  There are fees and different regulations for commercial permits. 
7.  Share the Bounty
To be honest, the thrill of the treasure hunt is the real reason I do this.  For me, finding the little camouflaged jewels in the burnt rubble far outweighs the feast that awaits.  But yes, they're delicious and earthy and wild-tasting, a forest delicacy teetering between primitive and refined.  Share them with friends.  It somehow improves the flavor. 
One Final Note
While we're all about helping everyone share in the joys of mushroom hunting, we're not about to give up our secret spots.  You'll have to discover those on your own.  Happy hunting!


*Click here for a good summary of how to process and store your harvest.
*Visit this USFS site to find active burn areas.

1 comment:

  1. I have to say that I just saw your morel mushrooms from your hunt and I am soooooo jealous. I was raised in Minnesota and an art teacher took myself and several other students morel mushroom hunting it about 1980, when I announced I hated mushrooms while we were working on a class art project. Next thing you know the hunt was on and I fell in love with my very first mushroom and I joyfully hunted them yearly until I got to Colorado in 1990.

    Yummm... please do enjoy some for me, if you managed to preserve a few. :)

    ReplyDelete