This gallery contains 6 photos.
Welcome to the April installment of Mushrooms of the Month. If you are interested in contributing to the mushrooms of the month please contact the web master using the contact form and he will provide you with submission information.
This gallery contains 21 photos.
Welcome to the May installment of Mushrooms of the Month. Now is the time to take advantage of the 2-3 week fruiting windows for various species of edible morels that can be found in Ohio. The only problem is—actually finding them and knowing … Continue reading
This gallery contains 22 photos.
Welcome to the April installment of Mushrooms of the Month. The weather is finally starting move into warmer temperatures as spring should be! Knowing this, we should start to see some culinary delights emerge throughout the forest floor as the month … Continue reading
This gallery contains 14 photos.
Welcome to the March installment of Mushrooms of the Month. Yes, it’s March and the snow is still upon us. But soon it will melt in the next weeks as temps start to rise and some of the most delightful … Continue reading
This gallery contains 10 photos.
Welcome to the February installment of Mushrooms of the Month. This may be the coldest month of the year and January definitely set some of the coldest records for Ohio in decades! With the vast amount of snowfall we have … Continue reading
by Alan McClelland
A few weekends ago, Shirley McClelland and myself lead a foray for the elusive Morchella species within Hocking Hills. We had an excellent turnout for a spring mini-foray with both older and newer members alike that were very ambitious to find this springtime wild delectable. We first embarked on an educational route through some creekside territory, then a smaller group of us, in the early afternoon went to an approved private land area that looked nice but did not produce for anything all that interesting. Later an even smaller group joined me and we lucked out with a small spread of morels shown above in another area. Along the way, we saw many gorgeous wildflowers and a few other common fungi such as dryad’s saddle and mica caps. Overall, a pretty successful foray by the end of the day for those who endured and had the time to seek out more. For many, a very nice educational walk on a pleasant warm springtime day with everyone getting to know the elusive morel!
Click on the picture above to see some glimpses of that day!
by Alan McClelland
Organic Ingredients:
1 Bunch(amount desired) of Fresh Morels
1 Bunch of Asparagus
1 Bunch of Pearl Onions
2 tbsp Cold pressed Coconut Oil
1 tsp Smoked Black Pepper
1 tsp Celtic Sea Salt
1 tsp Paprika
1 tsp Tumeric
Prep asparagus and pear onions first and steam for 15-30 minutes until desired softness.
Trim morel ends and soak morels in cold salt water for 10-45 minutes(depending on how buggy and gritty). Rinse thoroughly, slice in half lengthwise, and dry with clean paper towels. Sauté in 2-3 tbsp of coconut oil 5-10 minutes each side until crisp at medium heat until edges are golden.
Once finished cooking, add Sea Salt, Parika, Black Pepper and Tumeric. Drain oil off mushrooms and in strainer and or on dry paper towels. Serve mushrooms on bed of asparagus and pearl onions. Savor the taste of spring delights!
by Walt Sturgeon
Ingredients:
1 Bunch(amount desired) of Fresh Morels
1/2 cup of Flour
2 tbsp Butter
2 tbsp Oil
My (and my mothers) recipe for morels is pretty standard. Halve the morels vertically and soak briefly in salted water. Rinse and put them in a colander. Then onto paper towels. Then lightly coat them with flour. Fry on both sides in an oil butter mix. Almost crisp on the outside, chewy on the inside. Yumm.
Ohio Mushroom Society 