Anybody else get in the woods for these tasty little guys? I cant wait to get a few pounds in the fryer. Definitely my favorite part about Springtime.

Never try them ...

5 weeks and counting

They're delicious. I've seen them sold to city slickers for as much as $80 a pound!

Here's a pic from a cool years ago.

Nice!

Monster Giant Sized Morel Mushrooms by Chris Matherly: https://youtu.be/vEcOlzwfiwE

That's crazy

Yeah...ive found some big ones but them boys are massive. One shroom would be a meal by itself! They wouldn't be tough to find either

Good eatin but I don't think we have them up north or at least I've never seen them


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So how you know which one taste good and which ones make you trip balls. Lol

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If they look like this



Instead of this



You might get freaked out by this

^

Never had those but I'll pick those oyster shrooms. Fried up is the best method I found

Morels are my favorite then chicken of the woods. Prob my favorite thing to do in the spring beside chasing toms turkeys. But my season for turkeys is later this year in mid. May so ill have plenty of time to walk through the woods. My wife is a shroom freak. She'll go out after she gets home from work at 1:00 and have a bag full by the time I get home! Goes out and tromps thru the hardwoods with her onion bag. dam. Now my mouth is watering just thinking about em.

Y'all some fortunate rascals that live where the good shrooms grow... We got lots of those that make the funny pictures funnier

Lol

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Oyster shrooms boiled wit crawfish is perty good.

Yes it is. Next to crawfish, shrooms in a boil is my favorite thing

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Mushrooms suck!!

That's two less people I gotta worry about getting to my dead elms come picking time!

Probably outta stay away from bread too since yeast is a fungus as well. And cheese is just gussied up rotten milk

I always get crucified when I tell people I don't eat mushrooms.


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Lol I catch shit from time to time for not eating baloney.

I love when you walk over a spoil and find a whole football field of morels. I have been working a hot gobbler and jumped ship when I seen a big patch of morels waiting to be picked. Morels over turkey any day.

In regards to bologna my buddy was a big wig for Oscar Mayer up in Chicago area many years ago. He once told me that you could throw a slab of their bologna on a sidewalk and leave it for a week or two. He said the bologna had so many chemicals in it that you could pick up that slab you threw down wash it off and eat it and not get sick. He said the hotdogs were the same.

https://www.gourmetfoodworld.com/morel- ... oCnKfw_wcB


Maybe I should start selling them instead of eating them all

I got 20 acres of woods and another 30 of easement at my place in MN - how do you find/look for morels I never seen them but never really looked?

OK this has got to be one of my favorite threads to date lol. I love me some good cow lips and coon butt hole. Love me some Vianna sausage, specially when I make it fancy and it them with premium saltines. OK so I hunt on about 300 acres of solid hard woods in south Louisiana. Should there be some in there ? What exactly do I look for? I don't want to trip balls

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These can get ya started

http://www.fieldandstream.com/articles/ ... -mushrooms

http://thegreatmorel.com/

http://www.morelmushroomhunting.net/rep ... page1.html


It really depends on soil temp and moisture more than anything. We start getting them in april / may. A good warm rain helps them pop. They're usually found around dead or dying elm trees. I usually just walk to a dead tree look around and move to the next one I see and repeat. Hillsides and creek beds that get good morning sun can be good.

What's the best way to cook them. What they be good smothered down in a brown Gracey or sauce pi cante

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I usually cut em in half, dip them in egg wash and then bread them with saltine cracker crumbs. Fry em in butter till they're brown n crispy and then hit em with salt, pepper and tonys.

Ive mixed them in omlettes and done wine reduction sauces with em too and that's good. I would guess that they would be great in brown gravy. What's a sauce pi cante? Lol