Morchella americana – Yellow Morel

Look for morels 1-3 days after spring rains, when soil temperatures are between 50-60 degrees F. Morels are mycorrhizal, often growing in old apple orchards, under ash, standing dead elms, tulip trees, aspens, and poplars. Morels can thrive in little to no shade.

Morels have a subtle earthy and nutty flavor. They must be cooked before consumption, as the raw mushroom has a toxin.

Morels must be differentiated from the potentially deadly false morel, which has a dense stem and chambered interior. True morels will be completely hollow.

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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.