Extension Connection

Morel Mushrooms
By Janet Hackert, Nutrition Specialist

            With the rainy spring we have, the crops and gardens may not all be planted yet, but it is time for harvest – mushroom harvest!

To hunt morel mushrooms, you don’t need a license, but you do need to be 100% sure you know the mushrooms you find are safe to eat. Morels vary in size and color, but one identifying factor for them is their hollow, cone- or globe-shaped head connected at the base to a hollow neck. The convolutions on the head make them look very porous. The cap is from one to five inches high and the stem is about the same height. They are generally found in various shades of brown from tan to black. On the Missouri Department of Conservation’s web site there are wonderful pictures of edible mushrooms including the morel. For your safety, visit this site. It is found at <http://www.conservation.state.mo.us/nathis/mushrooms/mushroom/mush2.htm>. The Harrison County Extension office also has hard copies of the brochure. Many Conservation offices would have them too.

Morel mushrooms are delicious and nutritious. In fact, in 100 grams (that’s about a ¼ pound), morels have 2 grams of protein and only 9 calories. They are also rich in potassium.

Unlike some other mushrooms that are enjoyed raw, morels must be well cooked to be eaten safely and avoid the irritation to the stomach that can otherwise occur. The first step, and perhaps the most tedious, is getting them clean. All the cracks and crevices make for lots of places for sand, dirt and small insects to hide. To clean, rinse several times quickly and carefully under running water to remove dirt and sand. Then set in salt water for about an hour, changing the water often to draw the bugs out. Avoid over-soaking as this can dilute the flavor. Use freshly collected mushrooms within two to three days.

 (Written May 8, 2009)

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Extension Connection Barb Ubben, Web Manager harrisonco@missouri.edu Last revised: 05/25/04