upcoming SHOOM season.

[Deitz Dittrich]

man, I tell you what... After my first REAL full year of chasing the things... as I can see the grass instead of snow.. I really have the itch to get out again this spring.

I have a good feeling about this year!

[harvey lee]

We will need some moisture for sure or the season will not be a good one.

Some timely rains this spring and they be poppin.

Got a few bags of dehyrated ones left but getting a bit low.

My mouth is watering just thinking about them.

[brian6715]

Deitz I was a rookie last year too. I am hooked now! Especially since I found the absolute motherload of them at the end of the season, but they were basically too "ripe" or whatever you call an old mushroom. It sucked because I had a whole year to wait to get back there and see if they pop again!

They are awesome. Hopefully some of you veterans will keep us in the loop about what to expect this spring! Thanks Harvey for the post already

[pushbutton]

Like Dietz and Brian was my first full year grubbing and the kidlet and I had a blast. What a great way to get out of the house! With all the rain we had early made for a good year, the fall was a little dry though. As with Harvey still have a few left in the freezer, but eager to get out and get some fresh ones.

Remember, the season is not over with morels...its just the beginning. There are quite a few relatively safe and easy to find varieties out there and will try to post some pics and info as the season goes on. Got to get the syrup taps in first though!

[jerkin'm]

Yep-I was just telling my wife I am not going to be as gererous with the handouts next year..my freezer supply is in the "danger zone"..

[pushbutton]

I remember that pig! Here is a little chantrelle teaser..............

[Deitz Dittrich]

LOOK AT THOSE CHANTS!!!!.. yumoo.. of all I collected last year, those were my faves.. with the Oysters a close second.

[harvey lee]

Deitz I was a rookie last year too. I am hooked now! Especially since I found the absolute motherload of them at the end of the season, but they were basically too "ripe" or whatever you call an old mushroom. It sucked because I had a whole year to wait to get back there and see if they pop again!

They are awesome. Hopefully some of you veterans will keep us in the loop about what to expect this spring! Thanks Harvey for the post already

Brian, timing can be everything with the morels. Sounds like you got into them a bit late and they were moldy.

This spring watch that location a bit earlier and you may find the motherload again as that is a pretty good bet. If they are not up, check every few days and if you know it is getting dry and a windy day is coming, get out there before the windy day as that can really dry them down fast.

I am typically out about a week to 10 days early or brfore they are poping. One good sign is when you see the lilacs blooming, then most times the morels are out or at least the smaller grays.

[DARK30]

I'm Ready

[jentz]

For the morels we need some moisture,Need it bad!! Hopefully a damp spring will come. Damp???WET!! there is hardly any moisture in the soil!!! If it does rain and with this strange weather who knows they may popup early this year, IF we get some rains if not a poor year is my prediction!!

[leech~~]

Got a few bags of dehyrated ones left but getting a bit low.

My mouth is watering just thinking about them.

harvey, got any you can spare?

I just eat my last bag with the Lake Trout I had the other night!

[flatheadhunter87]

Can't wait to get out myself!

[leech~~]

Me either!

[harvey lee]

Sorry leech, very few left.

Dark, must be warm and wet in your area.

[jerkin'm]

Nice hauls guys...I may have to get a little more serious about chasing those this spring...It's a LONG ways out for my favorites..

[leech~~]

jerkin'm. How do these taste as compared to a Morel? How is the texture of them? Are they found at the same time of year and areas?

[jerkin'm]

Leech-The chanterelles aren't really comparable to anything else-they have a very unique flavor-some say apricot like-they have a great meaty texture and hold up well to any style of cooking-I have found them to be fairly reliable in areas like small valleys and near hardwood swamp edges. They are fairly shade tolerant but they always seem to be in areas that have enough sun for grass to grow fairly thick if that makes sense. I usually find them the first part of August. Don't overharvest an area because there will be less and less every year.

[DARK30]

I would like to try them but I just don't trust my ID....have to go with someone who knows.

[pushbutton]

Chanterelles are pretty easy, not saying caution is not needed but.....here is a little rundown.....

Look for dirt on its stem, the chant grows in soil individually, while the closest bad look alike only grows on wood in clusters. Be a little careful here because a jack could be growing on a root under the surface of the soil

A hollow core and white flesh, the mimic will have a solid core and orangish flesh

Perhaps the best indicator of a chanterelle is the "false gills". While there is the appearance of gills, these are actually attached to the flesh on the underside of the cap. If you look really close you will see them fork and split, something that will not happen with the poisonous Jack o lantern, as it has a true gill that will run non interrupted the entire undersurface and will not be "molded" into the cap.

[leech~~]

Thanks Jerkin and Pushbutton. What are some of the ways you cook and use them? May have to give them a try this year.

[pushbutton]

Toppings for a bruschetta or inside a chessy mushroomy veggie melt grilled sandwich/panini type thing, in breakfast dishes like omelettes, frittatas, quiches, or this really sweet thing where I line a medium muffin pan with deli thin prosciutto/ham/whatever, add a mushroom, onion, garlic saute, crack an egg over and bake. Also use them in a sauce for over schnitzel, in soups and stews, pasta bakes and main ingredient in vegetable lasagna. Straight out flatbread mushroom pizza with blended caramelized onion and garlic as the sauce and mushrooms, peperoncinos, and goat cheese for the toppings. Can just take a more flat cap brush with olive oil/salt/pepper, grill one side, turn over drizzle balsamic vinegar, top with provolone and grill till melted. Similar to that...put a marinara on instead of balsamic. Could go on but typed that before I ate and now I am hungry ....and have to go eat

[jerkin'm]

I could write pages about what I do with them, but it's what I do for a living so I wouldn't want to bore you to tears.. I think pushbutton covered it pretty well...I like them because they stand up...no matter what you put them in you can still taste the actual mushroom itself...

[pushbutton]

Jerkin'm you wouldn't bore me with pages of food ideas, love to cook....and eat Have you ever found/cooked with the lobster mushroom? Only got about a half dozen last year and was REALLY impressed with that one. Don't know much about it and where it's habitat is normally, and going to research it more. Hope i was not just lucky to find the few of the ones growing here in on a freak year.....will be seriously bummed if i can't find more this year.

[jerkin'm]

I have bought lobster mushrooms and used them but never harvested them personally. I did stumble onto some one October at a campground on Rainy Lake but wasn't sure enough to grab them at the time. I have read some semi frightening things about them as well....They take over other mushrooms, some of which are quite toxic...My favorite way to do the Chanterelles is start with a nice fresh grilled piece of foccacia, soft scrambled eggs, sauteed Chanterelles, freshly cooked Maine lobster meat over the top, finish with a nice triple cream brie and a little fresh tarragon....Something about seafood really lends itself to Chanterelles...What part of the state are you in pushbutton? I saw you do the maple syrup too...I haven't done that since I was a kid but I do have most of the gear I salvaged from my grandfathers operation and would like to get after it again.

[Gissert]

Jerky! Maple syrup? You and I need to talk....getting geared up here, going for 180 taps this year.