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By Warren Stutsman
Spring has been especially wet this year. With heavy snowfall followed by steady rain, our woodlands should be primed for an excellent mushroom season.
Morels begin to grow when ground temperatures reach about 45°F and stop around 65°F. They favor moist (though not saturated) loamy soils and are often found near poplar, ash, beech, and fruit trees, as well as along fallen or dying timber. As one source wisely puts it, “Morels grow where they grow.”
Known scientifically as Morchella, Morels come in several varieties. The Michigan DNR recognizes four true Morels, all of which have caps attached to the stalk at the base.
The White Morel (Morchella americana), sometimes called gray morel, typically appears later in May. It grows in hardwood forests, old orchards, burned areas, and occasionally near white pines.
The Black Morel (Morchella angusticeps) ranges from gray to nearly black and emerges from early to mid-May, often near ash, aspen, cherry, and pine. Its peak often coincides with the blooming of serviceberry. Improper cooking or combining it with alcohol can lead to stomach upset.
The Half-Free Morel (Morchella punctipes) is named for its cap, which hangs halfway free from the stalk, forming a skirt-like appearance. It prefers rich hardwood forests of oak, hickory, beech, and maple. It must not be confused with Verpa bohemica, a similar-looking species with a fully free cap that can cause poisoning, including gastrointestinal distress and coordination problems.
The Burn-Site Morel (Morchella exuberans) may appear in conifer forests a year after a fire. It has a hollow, cone-shaped cap with dark ridges.
Michigan hosts hundreds of fungi species, many easy to identify and many edible, but some are dangerously toxic. Foraging is rewarding, but no mushroom is worth risking your life. Always confirm identification using multiple reliable sources; four is a good rule. Avoid relying on local or colloquial names, as these can lead to confusion with harmful species.
Never consume mushrooms like Verpa or Gyromitra, both known to be poisonous despite some people taking the risk. Also, avoid eating large quantities of any mushroom you haven’t tried before, as individual reactions vary.
Mushrooming can be enjoyed year-round, though the peak season runs from May through November. Favorites include morels, pheasant back, chicken of the woods, hen of the woods, black trumpets, chanterelles, oysters, and shaggy manes.
Finally, remember that mushrooms gathered on public land are for personal use only. Harvest responsibly and take only what you will use.
