California alone is home to at least 10 different species of wild Morels. This uniquely shaped mushroom is of the most sought after edible mushrooms around. They are also easy to identify which is always a great quality in wild mushrooms that you intend on eating.

Morels have a cone shape to them and have noticeable pits that set them apart from other mushrooms. There is something known as a False Morel, however, it is mildly toxic. Although some people might mistake these for Morels, they are actually quite different in appearance. False Morels have wrinkles rather than pits and they lack the cone shape. Another way to confirm that it is a Morel is to check to see that the stem is hollow.

This kind of mushroom can be priced at $20/lb. in the grocery store. However, with the right amount of information and a little adventure, you can get wild Morels for free in Northern California. The scene has to be right for Morels to be worth harvesting, though. The ideal temperature and moisture for these mushrooms occurs at different points throughout the spring and the summer in Northern California.

The first Morels that are ready for eating in the Bay Area are usually the Morchella Rufobrunnea. These Morels are nicknamed the “Wood Chip Morels” since they like to grow in mulched areas. That’s because they are saprotrophic Morels that feed off of decomposing organic matter.

Another popular Californian Morel is the “Burn Morel.” They pop up in abundance in forests that have been hit by a wildfire. These mushrooms grow on conifers the spring after they have been burned, and continue to come back (though in fewer numbers) for years after.

Once the Morels are plucked, taken back home, and cleaned, it’s time to prepare them to be eaten. It should be noted that wild Morels should never been consumed raw. They contain a toxin that has to be cooked out. Also, a good way to clean out wild Morels and draw out any bugs or dirt is to soak them in salt water. This will cleanse the pits that tend to become a home for dirt and pests.

A great way to enjoy wild Morels is by pan frying them. Their meaty texture and slightly nutty taste can be enjoyed best when you fry the Morels up with some butter. Morels are also often used in creamy sauces and can be added to breakfast omelets. Check out the recipe below to learn a great way to pan fry wild Morel mushrooms:

Ingredients:

•   1/2 pound wild Morels

•   1 tbsp salt

•   1/2 cup flour

•   1 tsp ground pepper

•   2 tsp salt

•   2 tbsp butter

•   1 tsp garlic powder

Directions:

1) Mix wild Morel mushrooms with some salt in a large bowl and pour in warm water.

2) Let the bowl sit in the refrigerator for a minimum of 4 hours. This helps incorporate the salt and cleanses the mushrooms from any dirt or bugs.

3) Drain, rinse, and slice the Morels in half. Add the flour, salt, ground pepper, and garlic powder.

4) Toss the mushrooms in the flour mix to coat them.

5) Throw some butter in the skillet and fry the mushrooms up! Cook each side for around 7 minutes until both sides have been browned.

Want to find your own? We have mushroom foraging classes all season in Marin, Sonoma, and the Santa Cruz Mountains.