REGION- Mushroom season is once again upon us and here in northern Michigan that means Morchella. Morchella is commonly known as Morel and there are four true morels listed on the Michigan DNR web site. The cap is attached to the stalk at the base of the cap.
White Morel (Morchella Americana) known as white or gray morels fruits later in May and is found in hardwoods, old orchards, burned over meadows and sometimes around White Pines.
Black Morel (Morchella Angusticeps) Its color varies from gray to black and is found from early to mid-May around ash, aspen, cherry and under pines. They usually peak when the Service Berry is in bloom. The cap is attached to the stalk at the base of the cap.
This mushroom has been known to cause stomach upset when not properly cooked or when eaten with alcoholic drinks.
Half Free Morel (Morchella Punctipes) known as the half free morel because the cap is detached from the stalk about halfway down making a skirt. Likes to grow in rich humus oak, hickory, beech, and maple woods.
Care needs to be taken not to confuse this mushroom with “Verpa bohemica” which has a free hanging cap and has been known to cause poisoning. Symptoms may include gastrointestinal upset and lack of muscular coordination.
Burn Site Morel (Morchella Exuberans) Sometimes appears in coniferous forests the year after a fire. The hollow caps are cone shaped to round and the ridges are dark brown to black.
There are literally hundreds of fungi to be found in Michigan and many are very easy to identify. There are many more edible than not but the ones that are non-edible can kill you at the worst and others that will make you wish you were dead. I know that sounds a bit dark and scary, but I want you to remember that foraging while having great fun, can have serious complications. There are no mushrooms worth your life.
Good mushrooming can be had year around but the best time is May through November. Following is a list of some of my favorites. Morels, Pheasant Back, Chicken of the Woods, Hen of the Woods, Black Trumpets, Chanterelles, Oysters, and Shaggy Manes.
A word of caution here is that you should only eat what you have completely identified as safe. Use at least two different sources of identification and I recommend using four. Never eat it just because that’s what my grandpa did. Learn your mushroom anatomy and try not to use local names as they can become confused with the wrong species.
Remember that foraging mushrooms on public land is for personal use only and they are not to be sold. Also please only take what you will use.
So, pack a lunch and load the kids and wife in the car and have a wonderful day afield looking for a sustainable and tasty treat.
