They always say ‘ keep your favourite edible mushroom sites a big secret’, but it’s even better to prize this information out of other people! Hoo ha ha! (my best evil laugh)
A Gardener/ landscaper, while in the area, overheard my mushroom ravings while at my local watering hole. He wanted me to identify a mushroom found in one of his new clients’ gardens. After a quick glance on his iPhone I immediately knew it was a Black Morel (Morchella elata).
After badgering the poor chap and discovering the exact location of these beauties (literally up the road!) I went onwards to then bother the owner of the said garden. Luckily he was very accommodating and allowed me to take pictures and take them all if I wanted. I only took a few and left the rest to do their thing.
This is the season for Morels, which is early spring (april/may) and they were in abundance amongst the woodchip of this side street front garden. They were a little past their prime and were very large specimens (up to 15cm). Most of the older and blacker ones had split open at the top, but a few were salvageable and I took these home.
The Black Morel is similar to the more common Yellow Morel (Morchella esculenta) but it is darker reddish brown (getting blacker as it ages). The cap is more conical in shape with almost parallel ridges and pits flowing vertically upwards. And like the Yellow Morel it is also completely hollow inside both the cap and stem. Take a closer look at the stem which is whitish/brown – you’ll also see mini granules on it’s surface which have a mildly rough texture.
A totally natural environment for the Black Morel is on Chalky soil within coniferous woodland (esp. Scotland), but in recent years these fungi have appeared more often in urban environments such as roadsides or wasteland, and especially in gardens amongst the woodchip. The mycelium itself remains in the wood throughout transport and when scattered on a soil it likes it tends to fruit in numbers.
As a much sought after, excellent edible mushroom it’s best to grab these when they are younger, and also remember they are not out for long as they have a short fruiting season.
I’m no top chef but I do know you shouldn’t eat these raw, they must be cooked well before consumption. Their hollow body acts as a natural dish when cut in half. Filling them with a savoury stuffing to put in the oven is a great idea. They also go well with in sauces accompanying meat dishes due to their strong robust flavour.
For now I’m going to dry my specimens as this is the best method for storage, and I’ll come back to them later when I have a few recipe ideas. A good tip is to make sure you clean them thoroughly before storing as insects can tend be missed when hidden in the hidey holes!
Hope you all find some soon. Enjoy.
And to end, I’d like to finish with this popular carol:
The first morel the shepherds did see
In the springtime beneath a dying elm tree:
Where we find them we never will tell,
All together now…