Syracuse.com - Mushroom madness: Hunt is on for tasty morels during spring

[HuntingNY-News]

With proper precautions taken, morels are a safe and delicious way to enjoy a renewable source of wild food. Jim Commentucci/The Post-StandardA yellow morel emerges from leaves near an ash tree in the Morgan Hill area south of Apulia in Onondaga CountyBy Jim Commentucci Staff writer The appearance of morel mushrooms is an annual rite of spring. For a few weeks in May and early June in Central New York, they peek through leaves and vegetation drawing mushroom hunters to our local woods.Last weekend about a dozen people, most members of the Central New York Mycological Society, gathered in a wooded area on public land in the Morgan Hill area south of Apulia. They were searching for the often-elusive morel.And the tasty mushrooms proved elusive, indeed. They very rarely make themselves obvious. It takes a trained eye and patient study of the ground to spot these woodland gems.On this day, there was considerable discussion among the enthusiasts as to whether the season was just starting or nearly over. There was evidence of successful hunters.The morel season is fluid, progressing northward as spring advances. Morels are typically found in early April in this state, south of here, and toward Canada in June.Morel hunters are generally a secretive lot, often as evasive as their quarry.Jim Commentucci/The Post-StandardJean Fahey picks a yellow morel mushroom from near an ash tree on public land in the Morgan Hill area south of Apulia.Jean Fahey, of Syracuse, brought along an impressive specimen she would only say was picked in an area east of Syracuse. Like a favorite fishing spot, a good morel-picking location is likely to be productive year after year and is carefully kept to oneself.Specifically, morels are likely to be found growing near ash trees, dead or dying elms, spruce, and abandoned apple orchards. But they can appear elsewhere, too.“I think they grow where they want to,” said Bernie Carr, who participated in the foray.Care should be taken to avoid picking mushrooms in active orchards or other areas where pesticides or other chemicals may be present as the mushrooms absorb them.The yellow morel is easy to identify with its wavy cap. It is further distinguished from the false morel, which is inedible, by its hollow interior. It makes good sense to make your first foray with someone who has experience.With those precautions taken, morels are a safe and delicious way to enjoy a renewable source of wild food. If you don’t care to convene with the black flies or the mushrooms manage to hide from you, they can be found in some local markets.They can be prepared in infinite ways, but none better than sauteed in butter.Jim Commentucci/The Post-StandardJean Fahey collected this 5-inch-long morel mushroom from an area east of Syracuse.

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