Fungi-philes...

BttleDiggerDrew

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I can relate treasure hunting to foraging for wild edible mushrooms (the legit kind). Whereas you meander in a general area looking to get lucky, then that sudden surge of adrenaline..yes! today is my day. Also, the secretiveness of your spot/dump etc and the routes you take to protect them. Personally, I would rather give you my checking account number that tell you my Morel spots....no joke.

ps
(don't get any ideas)
 

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Looks like 2 different species there.

BTW, I've been growing morels since 1987. Not a lot, but they do sprout up.

Recipe: chips fresh green Douglas-fir branches to make at least 8 cubic feet for a bed. Make sure the chips are in direct contact with the soil, but are no deeper than 3 inches at any one place. Seed by using a dried morel, powdered in a food processor, then added to 3 gallons of water in a backpack sprayer. Spray the freshly-created chips. Wait for 3-12 months. Look underneath where your shiitake soak tank has been drained recently (about 500 gallons). Pick.

It's interesting to note that the tank was at least 40 feet away from where the morels were seeded. Under ideal condition, morel mycelium can cross a Petri dish in 24 hours.
 
Tuberale said:
Looks like 2 different species there.

BTW, I've been growing morels since 1987. Not a lot, but they do sprout up.

Recipe: chips fresh green Douglas-fir branches to make at least 8 cubic feet for a bed. Make sure the chips are in direct contact with the soil, but are no deeper than 3 inches at any one place. Seed by using a dried morel, powdered in a food processor, then added to 3 gallons of water in a backpack sprayer. Spray the freshly-created chips. Wait for 3-12 months. Look underneath where your shiitake soak tank has been drained recently (about 500 gallons). Pick.

It's interesting to note that the tank was at least 40 feet away from where the morels were seeded. Under ideal condition, morel mycelium can cross a Petri dish in 24 hours.

No, they both are yellows, different areas Top (NJ), Bottom (NY) taste just the same. So you say you've been growing morels since '87, your method sounds somewhat similar to the Gary Mills method (see link). I like foraging for mine, I guess its the thrill of the hunt. Although we both can agree., nothing tastes better than a fresh morel, nothing. I also grow my own oysters in a 5 gal bucket. This year was a good year for morels, about 25lbs dried blacks and 10lbs dried yellows. However, for everything else (boletes, chanties, etc) sucks due to no rain.

http://www.thefarm.org/mushroom/morel.html
 
Here are some more photos to get your taste buds watering..
 

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Nothing tastes better than fresh morels? I WILL disagree.

You've got to try the relatives of morels: truffles. Morels are good. Truffles are GRRRRREAT!

A half-ounce of truffles provides the same culinary experience (except the texture) as a pound of morels.

Your first photo appears to show Morchella esculenta, a species which may be mycorrhizal with certain trees. The second photo looks to be a White-tipped morel, Morchella sps., which may be saprophytic on leaves and small woody debris. (See the white edges to the hymenium: the spore-bearing surface?) I don't believe this species is currently well described in science, but would be happy to be proven wrong. The only thing similar to fresh mature truffles I have experienced was a warehouse full of dried morels: probably several thousand pounds of them.

BTW, morels dry very well, and many of the restaurants here in Portland prefer them dried to fresh. According to Nancy Smith Weber, dried morel spores will have nearly 100% germination when dehydrated and kept in a dark, dry place for a year. Nancy is the daughter of Dr. Alexander H. Smith and Dr. Helen V. Smith.
 
Tuberale said:
Nothing tastes better than fresh morels? I WILL disagree.

You've got to try the relatives of morels: truffles. Morels are good. Truffles are GRRRRREAT!

A half-ounce of truffles provides the same culinary experience (except the texture) as a pound of morels.

Your first photo appears to show Morchella esculenta, a species which may be mycorrhizal with certain trees. The second photo looks to be a White-tipped morel, Morchella sps., which may be saprophytic on leaves and small woody debris. (See the white edges to the hymenium: the spore-bearing surface?) I don't believe this species is currently well described in science, but would be happy to be proven wrong. The only thing similar to fresh mature truffles I have experienced was a warehouse full of dried morels: probably several thousand pounds of them.

BTW, morels dry very well, and many of the restaurants here in Portland prefer them dried to fresh. According to Nancy Smith Weber, dried morel spores will have nearly 100% germination when dehydrated and kept in a dark, dry place for a year. Nancy is the daughter of Dr. Alexander H. Smith and Dr. Helen V. Smith.

What is quite odd is the morel and the growing substrates on either side of the Mississippi, while east of the mighty river, Morels tend to relate to trees as you stated. However, it goes deeper than that. The first edible morel shows up here in the northeast late march/early April, which is the black or gray morel. They can be found amongst tulip poplars, all ash trees and overgrown orchards. Then comes the yellow or blonde morel, which you may find amongst ash and orchards, but in my experience dying elms with dutch elm disease are my best bet. Lastly, there is the tulip morel, while small its the best looking of them all and it is found amongst tulip poplars. Now out west, to my understanding old burn sites such as forest fires areas are the best bet because to my understand they are not mycorrhizal. To my pictures above, yes they are both yellows. Truffles are great! unfortunately they do not grow in the northeast or I would be a rich man..lol. I attached two more pictures of mushrooms that I would put right behind the morel for smell and flavor. Also, here is an excellent website with regards to all mushrooms:
http://www.mushroomexpert.com/
 

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Truffles are found in the Northeastern states. In fact, they are found throughout the U.S.

Tell me the state you live in, and I will give you probable or known species in your area.

Here in Oregon, Morchella esculenta is almost always associated with old-growth Black cottonwood, a kind of poplar.

The Burn-site morel, or Morchella angusticeps, if frequently the first sign of life found after devastating disasters. For example, it was the first sign of life found within a week after Mt. St. Helens erupted 35 miles NE of me in 1980. (A certain irony there, since I live at the base of Mt. Tabor, the only dormant volcano within a major metropolitan area.)

The first morels I find are usually in February, as they are also found in the coastal areas of California in sandy conditions. My earliest find was the first week of February between Lewis & Clark State Park and the Columbia River, under cottonwood, growing on accumulated composted cottonwood leaves, elevation perhaps 40 feet. But I have found what appears to be the same species growing at 2800 feet elevation near Bear Springs Ranger Station on Mount Hood. This is a tiny species, rarely maturing to over 3 inches total height, and usually fruits before other morels by at least 2 weeks.

Both the tallest and among the lightest morels I have ever seen were at a mushroom buyer's station along the Zigzag River. A picker brought in several specimens 17- to 24-inches tall. Yet nothing weighed over 2 ounces!

Similarly, I have found a caespitose clump of Morchella crassipes (Bigfoot morel) weighing over 2 pounds, but including a mere 8 specimens.

I'm not sure that M. elata, M. crassipes, M. esculenta, M. rubritincta, and other species are distinct, separate species. But they do appear to show separate growth characteristics and preferences. Paul Stamets found the type-specimen for his Morchella culture growing on a bale of wheat straw left in a wheat field in central Washington. There is also a distinctive (and distinctively edible) species apparently mycorrhizal with older Quercus garryana, or Oregon White oak.

In Depoe Bay, in Lincoln County, Oregon, it has been reported that Morchella angusticeps were found fruiting on the remains of a cardboard box which once held that same kind of mushroom! Apparently cardboard can be one substrate for cultivating this species.

According to David Arora, the mushroom season in California is much different than most other locales in the United States. He told me he frequently finds morels as well as the majority of other fungi fruiting in January-March in the San Francisco Bay area.

Many of the morels found in Eastern U.S. appear to have at least some mycorrhizal referent: tulip poplars and old apple trees are often cited, as well as older elm. Elm is an extremely rare tree in Oregon, and often is infected with Dutch Elm disease, at least in Portland. Some magnificent elms still remain in the downtown park blocks between 8th and 9th street in SW Portland, only a few blocks from where I worked for many years.
 

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