Morel mushrooms - season waning

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The real Morel Mushroom - edible

Morel mushrooms – season waning

LANESBORO, Minn. (FOX 47) – They are the priceless gems of the deep forest… Definitely a sign of spring. And for those who enjoy Morel mushroom hunting, time may be running out this year. Put on your hiking boots, it’s time to hunt for Morels… with our guide of course.

One could call Frank Wright a professional mushroom hunter. Morels don’t grow on trees, especially dead ones. However, that’s what you want to find if you hope to be lead to the valued fungus.

Morels typically grow from the roots of dead elm trees, proving the path to getting here wasn’t a dead end. Wright finds the first mushrooms of the day. “Even though it’s been rained on a few times it’s still pretty solid. And I like to cut them off rather than break them off because then you’re less likely to have a bunch of soil in there,” said Wright. “What’s totally characteristic of the Morel is that they are totally hollow. And so if you look down the middle there you can see that that is just a totally empty hollow mushroom.”

The forests in southeast Minnesota have been known to produce the finest morels available thanks in part to high levels of limestone. Wright knows these forests inside and out.

He also found other forms of edible fungi called Flammulina Velutipes. “So if you have a black stem and an orange top, that’s a Flammulina velutipes or a wild Enoki,” he said.

With morale running high, and a basket filling up as much as he wanted, Wright decided to call it a day.

The going rate for a pound of fresh-picked Morel mushrooms is roughly 14 dollars a pound. Even so, Frank says that he has never sold a mushroom in his life.

He prefers to sauté them with butter and oil.

Mushrooms with Garlic and Herbs

Chef Bruce Auden arrived in San Antonio in 1985 to serve as executive chef at Polo at the Fairmount Hotel. He brought a fresh, contemporary approach to food, and over the years, mentored numerous young chefs who in turn have made their mark on our city. After leaving Polo, Auden opened his own place, Restaurant Biga, on East Locust Street, and his wife, Debra, began making incredible artisan breads at LocuStreet Bakery, housed under the same roof. Their appetizer of Expensive Mushrooms with Garlic and Herbs was a huge hit, and even today, Auden offers a version of the dish, now called Sizzling Mushrooms, at his casual venue, Auden’s Kitchen.

2 portobello mushrooms, wiped clean and stems removed

6 shiitake mushrooms, wiped clean and stems removed

8 cremini mushrooms, wiped clean and cut in half

6 oyster mushrooms, wiped clean

1/4 red onion, julienned (cut into thin strips)

1 tablespoon minced fresh, fragrant herbs (such as rosemary and thyme)

1 teaspoon minced fresh garlic

1 teaspoon balsamic vinegar

2 tablespoons olive oil

White wine (dry, crisp), to taste

Several slices good crusty bread, toasted on the grill, if desired

Instructions: Place fajita sizzle pan (or a black iron skillet) on a heated grill and heat until the pan is very hot. In a bowl, mix the mushrooms, onion, herbs, garlic, vinegar and oil. Pour the mixture onto the hot pan and close the grill cover. Cook until mushrooms are tender, about 5 minutes. Remove the pan from the grill, splash with wine to sizzle, and serve together with grilled bread on the fajita pan base.

Per serving: 70 calories (57.8 percent calories from fat), 5 g fat, 0 mg cholesterol, 10 mg sodium, 6 g carbohydrates, 2 g dietary fiber, 2 g protein.

Recipes for Mushrooms with Bill & Sheila

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