Oklahoma Message Board 2014

Morels.com Forums Oklahoma Oklahoma Message Board 2014

This topic contains 887 replies, has 100 voices, and was last updated by  morelmaster22 1 year, 11 months ago.

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April 28, 2014 at 9:48 am #53456


The last time I made it into woods was last Thursday. I found 30-40 Morels. Only about 15 were pickable and only about 5 were respectable. I would like to talk myself into one last hunt. I have a free evening Wednesday, but it doesn’t seem worth it. I haven’t checked my Ada area spots this year. Okie, do you think there is still a chance of finding edible morels in Pontotoc Co?

April 28, 2014 at 9:56 am #53458

Okie Shroom Hunter

Id still say theres a pretty good chance of you finding some edible one Nate, I know im gonna head out latter and ill let yall know what I find. I still have a spot on the eastern side of the county I havnt had a chance to check yet that I plan on checking Thursday even if it is a little late.

April 28, 2014 at 10:20 am #53464


Oilfield, I haven’t done worth a flip in Osage co. We found 4 since my last post. They were just ones we over looked from our last outing. They are building the pipeline right through my patch by hominy. All in all, Osage co. Has been a bust for me. And yes sir, I to missed out on the crappie! But I have found a lot of good arrowheads from my many hours in the woods.

April 29, 2014 at 12:39 am #53759


Hey i got a weird question. I have noticed the past couple times i have fried morels the milk i soak them in has a slight pink tint to it afterwards. Is this normal? Usually soak in milk then dip in seasoned flourabd deep fry in peanut oil. Just thought it was odd.

April 29, 2014 at 3:36 pm #53912


Ricomorelo: Being European, I’d consider ‘deep frying’ such a delicacy (and this with some random non-organic oil) or consuming this mushroom on hamburgers or pizza a ‘culinary crime’. ;)
I’d strongly suggest consuming morels in a cream reduction sauce (white wine, butter, salt, pepper, heavy whip cream – all organic ingredients, naturally without any of those half-half or low fat nonsense) and serve the sauce on (organic) red meat, fresh pasta and/or a risotto. An alternative recipe is a morel cream-egg-veggie soup (e.g., http://www.swissmilk.ch/fr/recettes/LM200303_31_a/soupe-aux-morilles.html).
All the folks I introduced to this easy-to-make sauce (or soup) never dared frying their morels ever again ;)

April 29, 2014 at 4:03 pm #53923


Thanks Iwonagain sounds delious. I will give it a try if i find any more. I flash fried what i had left so i could freeze them.

April 29, 2014 at 4:19 pm #53929


Ricomorelo: No problem. Even if, admittedly, they tend to form clusters when frozen, I place mine in the freezer as is and use a knife to separate them. Frying may also reduce or destroy most of their health benefits (particularly vitamins such as D and antioxidants such as the selenium) on top of toning down their succulent taste. The reduction cream sauce must simmer for a good 30-45min and, by then, the entire kitchen smells like morels. :)

Here is my recipe if you are willing to try it out:

1) Let the dehydrated morels soak for about 1 min in luke-warm water and, then, rinse them thoroughly in cold/luke-warm water- cut each of them in ~2-6 pieces (remove the foot), rinse again and remove as much water from the morel pieces as possible (I usually squeeze them). For 2 people I’d use about 10-15 medium size morels (~3 inch with the foot)

2) Fill in a small pan with heavy whip cream sauce and butter (organic-for 2 ppl maybe 350-400 ml) and place the cleaned morel pieces into the sauce (Again, make sure to remove as much water as possible from the morel chunks).

3) Add organic whole milk butter (i.e., not margarine, derived products or tasteless low fat stuff). For 2 people maybe 20-25 grams will do. Add (grinded) ground pepper and sea salt.

4) Let the mix simmer for ~30 min at low heat (2-3 out of 10), stir occasionally every 1-2 min or so and add some more cream or salt if necessary.

5) Add after that a touch (1 soup spoon) of white wine (anything will do except sweet wine).

When the sauce is ready; serve on fresh pasta, asparagus, risotto and/or red meat. You could also add a “pincĂ©e” of fresh parsley for decoration. Voila and bon appetit ! :)

April 29, 2014 at 11:20 pm #54102

Okie Shroom Hunter

Well forgot to post what I found yesterday – Nothing. Didnt surprise me though since the spot I check I haven’t found one there all year. Didnt get to go out today an probably wont tomorrow but Thursday I think will be my last long hunt of this season.

April 30, 2014 at 9:35 am #54158


On the way to Lowes on Sunday, I decided to take a mini detour near a small road which looked promising and found this lone orange morel – The last of the season.

April 30, 2014 at 10:09 pm #54414


I checked one last spot in Osage co. Again and nothing. Sure hope it produces for me next season bc it’s by far my best spot. I leave for Alaska next week and will be picking morels on my days off most of June and into July. We had a lot of burns last summer so it should be good. They estimate that the Tok fire of 1990 that was 90,000 acres produced around 1 million lbs of morels, with 300k being picked by commercial pickers. That kind of amount blows my mind!

May 1, 2014 at 7:50 pm #54636

Okie Shroom Hunter

Well just spent 3 hours lookin looking in a new spot in eastern Pontotoc co. and found nothing not even any old ones, gonna give this season one last look tomorrow

May 2, 2014 at 5:33 pm #54891


So, who likes the new forum layout on iPhone??
Honestly, I really hate it…… :-( ((

May 4, 2014 at 12:55 am #55171



late season sack ….hit the deep dark woods!

May 9, 2014 at 7:50 am #56220


Still waiting on it to rain here…………………lol.

December 11, 2014 at 5:03 pm #60291

Santa Shroom

Merry CHRISTmas to all. About 100 days till happy times

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