Spring Time in North America can only mean one thing for lovers of Morel Mushrooms; it's time to get excited about the prospect of the "hunt" and the delight of preparing and cooking morel mushrooms for family and friends. There are not a lot of secrets with this mission but there are a few tips that can make a difference between bland or grand!

Finding or "Hunting" for Morel Mushrooms starts with understanding how they grow. The morel, like many of its mushroom cousins, is as mysteriously unique as they are delicious. Mushrooms are not vegetables and in fact they are not even plants. They do not require either soil or light to grow. All that they need is some form of decaying organic matter like wood or decaying leaves, so begin the "hunt" in areas where you have moist sandy soils and a bed of that good old rotting stuff at work. Identifying the morel is the easy part. The black morel is most prized but they can also have a yellow to light gray shade of color.

The most distinguishing feature is in the shape of the cap and the cap is honey combed and pitted in design. If you find one that does not have pits or cavities and it looks smooth and shiny, pass; these are false morels. Finding the Morel is a little more of a challenge. If you can, it's best to hunt with someone who has experience in identifying and harvesting this wonderful organic food. Also when you pick them take care to preserve the habitat. Don't pull them from the ground. The best way to pick the morel is to cut the stem or twist it so you leave the base in the ground. Old time "shroomers" will also tell you to carry your morels in a mesh bag, which also allows for the morel spores to be layered back on the forest floor as you continue with your walk and hunt.

Preparing your morel mushrooms for cooking is a little different than with other types of mushrooms. Most mushrooms, like crimini or chanterelle are so porous that if they are soaked in water they will quickly absorb it and get soggy. That why most good cooks suggest the best way to clean mushrooms, without sacrificing their taste, is to clean them using minimal water, preferring to wipe them with a damp cloth or paper towel. Although morel mushrooms don't collect much dirt growing in the areas of organic matter they are found, they do need to be soaked, to kill off any insects or other organic matter that may be attached. A bath in a bowl of salt water will do the trick.

You can cook morel mushrooms in any number of ways. Here are two favorites:

Pan Fried or Sautéed - Favored by many and great side dish. Melt about 4 - 5 tablespoons of butter and add your morel mushrooms. Do NOT add salt, but sprinkle with some organic dried sage. Cook over a medium-low heat until mushrooms are golden brown and tender. Salt and pepper to taste when serving.

Deep Fried - A stand alone dish or great appetizer. Cut morel mushrooms in half. Prepare them like you might any deep fried dish using an egg wash and flour type bath. I like to use Panko rather than flour, but have found that a blend of the two (Panko and flour) works wonders. Dip the morel in the egg and coat in the Panko. Best to use a deep fryer or cast iron skillet and make sure the oil is heated to 375 degrees. Fry each piece, turning once in the oil. Drain on a rack and add seasoning as soon as they are removed from the oil. Herby is a wonderful organic seasoning blend that adds a wonderful finished flavor.

There are many ways to prepare and cook morel mushrooms. It's best to cook them within a day or two of when they are harvested but they can be kept longer with proper storage, and of course, like any other type of mushroom they can also be canned or dried. Want to know more about this wonderful spring time delight, check out this site: http://thegreatmorel.com and look for recipe/cooking links.

Doug Stranahan is the owner of http://www.organicspicesrack.com/ and knows the importance of picking the right organic spice for the right job.

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