|
Mushrooms Seekers Hope
April Rains Bring Morels
Missouri’s woodlands occasion ally bless the
adventurous hiker with a bonus of mushrooms when conditions are right.
Rain followed by a few warm spring days cause underground networks of
fungal fibers “mycelium” to reproduce by sending spore-bearing mushrooms
to the surface like apples on a tree. While morels are among the first
to appear and most highly sought, there are a number of edible
varieties: puffballs, shaggy mane, coral fungi, bearded tooth, oyster
mushrooms, chanterelles, boletes, sulfur shell, and hen-of-the woods.
Aspiring mushroom hunters should hook up with an experienced hand or a
local mushroom club and more than one guidebook to learn how to properly
distinguish the edible varieties from the poisonous. Every article ever
written quotes the familiar, “there are old mushroom hunters and bold
mushroom hunters but there are no old, bold mushroom hunters.”
University Extension Publications provides NCR 100 Edible Wild Mushrooms
for $2.00 which can be ordered through your local Extension office.
Missouri Department of Conservation (MDC) supplies “Edible and Poisonous
Mushrooms” at no charge by visiting their local offices or sending a
postcard to PO Box 180, Jefferson City, MO, 65102. It can also be viewed
online at:
http://mdc.mo.gov/nathis/mushrooms/mushroom/
MDC will also hold a morel hunting workshop on Thursday, April 13 from
7-9:30 p.m. followed by a field experience on Saturday, April 15 from
8-10 a.m. at Jay Henges Shooting Range. Call 636-441-4554 to register.
Should you be lucky enough to bring home a “mess” of morels, cut each in
half to check for insects. Wash carefully. Morels can be breaded and
fried, stewed, baked, creamed, stuffed with dressing. They are heavenly
added to a shrimp risotto. The delicate flavor is brought out best by
sautéing them in butter for about 5 minutes on each side. Extra
quantities can be sautéed then frozen for later use. Drying is also an
option but wild mushrooms should never be canned.
Other April 2006 Articles:
Plan Ahead for Home Canning this Summer
Should I Vacuum
Package Food at Home?
Buying a
Pressure Canner?
Cynthia
Fauser
fauserc@missouri.edu
Nutrition Specialist
|
April
2006
