Quote:
Originally Posted by ThirdOfFive
Back in Minnesota we'd hunt them in late May usually, usually after a day or so of wet, warm weather. They'd grow best next to windfall somewhat rotten trees; elms in particular. But they weren't limited to that: One day we found a bunch growing next to a swale in wide-open country.
Delicious, though. Mom would use them in hot dishes especially with wild rice, or fried as a side dish. She used to dry them as well: they'd keep almost indefinitely that way.
But thanx for the kit info and link. Thinking I might try that: it has been awhile since I've eaten morels.
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When I was kid I used to look for elm saplings and knotty red oaks. Usually found them on north or northwest Side old oaks and elm saplings when leaving must produce morel spores. One of weirdest places I found one was at old farm in root cell under rotted wood. Was dark 99% of time and of course in spring moist. I guess the ground temperature was just right at time in cellar.