Thought a new topic was in order for actual 2013 morel finds. If it ever rains, we are just 60-70 days from the earliest Black Hills morels. Unless this topic gets cluttered this is where I'll post 2013 morel activity.
We got 27 inches of snow with perhaps 2.5 inches of moisture from last weeks dump in the northern hills, same amount in southern hills. Hope moisture begets moisture and rains will follow. Soil temps are way too low now for morels. SE SoDak should be good next month w/all the broken and dying trees from their ice storm.
Found 1-1.5 lb of Blacks in the Northern hills, mid to low elevation. They are just starting. Kind of patchy. Not sure what this cold week ahead will do to them, could prolong the season or maybe convince many not to fruit, I don't know. We will have plenty of moisture at least.
Found a gross of black morels today. Took 6 hours w/2 of us and 40% were tan/brown stems. Great many oyster mushrooms on aspen made our day. 4,500 ft elevation, limestone soil, Meade County and north facing slopes.
Due to me being new to mushroom hunting, and the awesome luck my hunting partner and I are having finding the morels. Do you guys have any tips or tricks on the best way to preserve them for future feasting? We have been putting them in the dehydrator. Any tips will be greatly appreciated!!!
Kleo that's what I do. I dry excess Morel/Oysters, then double bag and freeze them. They rehydrate surprisingly well when used for sauteed on steak, or for soup. Give them one to several hours in water or broth to rehydrate. 20-30lb fresh then dried, easily gets me through the year.
I am usually able to air dry them on window screens, but this year, with all the humidity, after 5 days they still contain moisture, I need to pick up a food dehydrator.
Another good way is Saute them in lots of butter, add salt, garlic or whatever you do, then pour into small narrow mouth containers and freeze, making sure mushrooms frozen are under the butter.
KLEO/Jerv - We dehydrate tan and light brown stem morels, use a brush or canned air to remove spore buildup on the fan and motor. They'll keep for years in a cool/dry place. Rehydrate & cook them w/the same wine you drink w/your meal. We individually quick freeze washed/dried halves on cookie sheets, vacume seal and freeze for pizza or other 'near fresh' cooking. They'll keep in the freezer for 9 months. We usually dehydrate our excess oyster mushrooms for use in chowders. Don't like the puffballs so will leave them for you guys.
Same here. I'm afraid anything Mature in the field is a goner. Maybe Sunday or Monday we will have some new stuff coming up. I have my eye on several juvenile Oyster clusters, all this rain will just make them bigger... after a couple days of warmth.
Thanks a bunch that was really helpful. 20 to 30lbs? Wow that is quite the haul!!! We have hit probably around 10lbs I'm slightly jealous ( Okay really jealous). We started to slow down the hunt for a bit have had a lot of rain where we are from but the thistle is getting so dang bad its an endless battle. Say I have one more question for whoever, but I would like to give some to a few of my fellow comrades I feel somewhat selfish enjoying the spoils of my harvest all to myself. Does anyone have any good packaging ideas and or how much to give someone who, lets say has never enjoyed the meaty deliciousness of the morel mushroom? I was thinking possibly sealing a few dried ones in mason jars? I do not want to give them a large amount for fear they may not enjoy them like the rest of us? Any and all replies will be greatly appreciated!!!
Thanks again guys you really know how to make a couple novice shroomers feel at home
(especially since where I am at it seems to be pretty hush hush)
I just seen your reply which is also very helpful sorry to for not mentioning you!!!! I hear the puffballs are not all that tasty haha. Morels on pizza? I may have to take a chance on that sounds awesome!!
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