MOREL MUSHROOMS
These are the wild mushrooms that people pick in April and May. The season usually lasts 3-4 weeks; the mushrooms’ growth depends upon spring rains and warm temperatures.
The safe morels are those that have the hollow stem. The first pickings of mushrooms are usually the gray ones and the later ones become more yellow. The tops all look like a sponge, very “holey”.
They can be kept as picked (not washed) in the refrigerator 1-2 days, three days at the very most for safety’s sake.
Do not soak in water. They are best if you use a mushroom brush; brush them before cooking. If you feel you must put water on them, do a quick rinse.
Bugs: Early spring morels don't have bugs. Depending upon where they are grown, generally a quick rinse is enough. After late May, some mushrooms may need to be soaked because of insects. And because of the tiny holes that make up the mushroom, they may even survive a long soak. However, cooking will destroy them.
REF: Dr. Lois Tiffany, ISU Botany Professor and Don Lewis, ISU Extension Entomologist. 1991.
COOKING
Most people cut in half or slice, rinse, dip them in beaten egg, and dip in flour or cracker crumbs. Fry in small amount of margarine or butter. They usually are crisp and brown in 3-4 minutes. Serve immediately.
FREEZING
Prepare as for a meal (noted above). Put them on a tray and freeze individually and then package in freezer bags or boxes. To prepare them for eating, place on a baking sheet and heat in the oven.
One can also blanch (anywhere from 3 to 5 minutes, depending on the size of the piece), chill, drain and freeze. However, this precludes the preferred method of breading and frying that the large majority of people like. Mushrooms frozen using the blanching method would be best used in soups, stews and casseroles.
WILD MUSHROOMS CAN NOT BE CANNED SAFELY.
NUTRITIONAL INFORMATION
Mushrooms are low in calories, high in fiber, high in riboflavin, high in potassium, low in sodium.
General Food Elements for 2/3 cup:
Food Energy: 14 calories
Carbohydrates: 2 grams
Fat: 1/2 gram
Protein: 1 gram
Crude Fiber: 200 mg
2/3 cup of whole mushrooms equals 2 ounces or 50-55 grams.
l pound equals 8-9 servings
REF: Information based on Nutritional Research from the Produce Marketing Association, 1982
Learn more about mushrooms by clicking on the following links:
Iowa Plants
Mushrooms & other related Fungus
Mushroom Recipes - Pick a Better Snack Series
Prepared by Iowa State University FAMILIES EXTENSION ANSWER LINE 800-262-3804