Foraging for Morels in Western North Carolina

A Delightful Spring Adventure

Welcome to the Culinary Farmstead newsletter. I'm Jess Lewis, founder of Culinary Farmstead and an advocate for regenerative agriculture, food sustainability, permaculture, and herbal healing. As a farmsteader, chef, and herbalist, I'm dedicated to promoting sustainable cooking practices that nourish the land and the people who depend on it. In this weekly newsletter, you'll find tips and ideas for growing your own food, cooking with fresh, seasonal ingredients, and how to incorporate herbal medicine into a healthy lifestyle. Join me on a journey of food, farming, and community building.

Hi everyone,

As the temperatures rise and the landscape awakens from its winter slumber, Western North Carolina becomes a forager's paradise. One of the most sought-after and delectable wild mushrooms, the morel, begins to fruit in the region. This elusive yet prized fungus is a true culinary treasure, and foraging for morels can be a rewarding and enjoyable spring activity. I personally cherish the moments spent wandering through the woods on our farm, discovering these hidden gems among the foliage and fallen tree limbs. Let’s explore the ins and outs of morel hunting in Western North Carolina, tips on where to find them, how to identify them, and the best ways to enjoy your bountiful harvest.

When and Where to Forage:

Morels typically fruit in Western North Carolina between late March and early May, depending on weather conditions. The best time to look for morels is after a warm rain, when the soil temperature reaches around 50 to 55°F (10 to 13°C). These mushrooms are often found in mixed hardwood forests, especially near tulip poplar, ash, elm, and oak trees. They tend to grow in moist, well-drained soil, so check around the base of trees, near decaying logs, and on sloping terrain.

Identification and Safety:

Morels are easily recognizable by their honeycomb-like, sponge-textured caps and hollow interiors. They come in various shades of brown, tan, or gray, and their caps can be conical, oblong, or irregularly shaped. However, be aware of the toxic false morel (Gyromitra spp.), which can resemble true morels. False morels have a solid, brain-like or wrinkled cap, and their interior is not completely hollow. When foraging for morels, always make sure to properly identify your finds before consuming them. If you're uncertain, consult a local expert or field guide for confirmation.

Foraging Etiquette:

While foraging for morels, it's important to practice responsible and sustainable harvesting techniques. Use a mesh bag or basket to collect the mushrooms, as this allows spores to disperse while you continue your hunt. When harvesting a morel, pinch or cut the stem just above the ground to avoid damaging the mycelium below. Also, remember to respect private property and obtain permission before foraging on someone else's land.

"Mycelium is the neurological network of nature. Interlacing mosaics of mycelium infuse habitats with information-sharing membranes. These membranes are aware, react to change, and collectively have the long-term health of the host environment in mind. The mycelium stays in constant molecular communication with its environment, devising diverse enzymatic and chemical responses to complex challenges." – Paul Stamets

Cooking and Storing Morels:

Before cooking your morels, clean them gently with a soft brush or damp cloth to remove dirt and debris. It's important to cook morels thoroughly — consuming them raw can cause gastrointestinal distress. Sautéing morels in butter or olive oil with a pinch of salt and pepper is a simple yet delicious way to enjoy their earthy, nutty flavor. Morels can also be incorporated into a variety of dishes, such as pasta, risotto, or omelets. I’ve included my earthy take on a southern classic at the end.

To store morels for later use, I usually like to dry them. You never know when you’ll need an off-season morel fix. They are incredibly easy to dry and very forgiving. Thread the mushrooms onto a string or lay them on a wire rack in a well-ventilated area, away from direct sunlight. Once completely dry, store them in an airtight container until you're ready to use them. To rehydrate dried morels, simply soak them in warm water for about 20 minutes before cooking.

Embracing the Morel Foraging Experience:

"The sudden appearance of mushrooms after a summer rain is one of the more impressive spectacles of the plant world. Of all the fungi that exist, morels are among the most prized for their culinary value." – James Beard

Foraging for morels in Western North Carolina can be a rewarding experience that allows you to connect with nature while enjoying a prized culinary treat. With a keen eye, a bit of patience, and responsible harvesting practices, you can savor the delight of morels and create unforgettable dishes to share with friends and family. Happy hunting!

(scroll down for the recipe)

Morelissimo! Polenta with Creamy Morels

Ingredients:

• 1 cup polenta (coarse cornmeal)

• 4 cups vegetable broth

• 1/2 cup grated Parmesan cheese

• 2 tablespoons butter

• Salt and freshly ground black pepper, to taste

• 1 pound fresh morels, cleaned and halved or quartered if large*

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1/2 cup dry white wine

• 1/2 cup heavy cream

• 1/4 cup chopped fresh parsley

• 1/2 teaspoon smoked paprika

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the morels and cook for 3-4 minutes, or until they start to release their moisture and become tender. Add the minced garlic and cook for an additional 1 minute.

2. Deglaze the pan with the white wine and bring to a simmer, allowing the liquid to reduce by half. Stir in the heavy cream and cook for another 2-3 minutes, until the sauce thickens slightly. Season with salt and black pepper to taste. Add smoked paprika for a hint of smokiness. Reduce heat to low and keep the sauce warm while you cook the polenta.**

3. In a medium saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta, stirring constantly to prevent lumps. Reduce the heat to low and cook the polenta, stirring frequently, for about 20-30 minutes, or until it reaches a creamy consistency. Remove from heat and stir in the Parmesan cheese and butter. Season with salt and black pepper to taste.

4. To serve, spoon the warm polenta onto plates and top with the creamy morel sauce. Sprinkle with chopped fresh parsley and enjoy this Southern-Sicilian fusion dish that celebrates the flavors of both regions.

Chef’s Notes:

*If you’re lucky enough to have found a whole pound of morels, good for you! If foraging was a little less productive, feel free to add in oyster or crimini mushrooms from your local farm or shop.

** It’s a little easier to keep the sauce warm than it is the polenta but, if you’re feeling fancy, you can start the polenta first and then, in between stirs, you can start the sauce.