John Miller
Spring is an exciting time for mushroom foraging, with several edible varieties sprouting up in the wild. The most popular mushroom to forage in spring is the morel, which has a nutty flavour and a honeycomb appearance. Other mushrooms that bloom in spring include oysters, boletes, wood ear, shaggy manes, pheasant backs, and elephant ears. The best places to find mushrooms are in areas with mild temperatures, moisture, and near trees.
| Characteristics | Values |
|---|---|
| Common Types | Morels, Oysters, Boletes, Wood Ear, Shaggy Manes, Pheasant Backs, Elephant Ear, Golden Oysters, Spring Kings |
| Appearance | Morels have a sponge-like honeycomb appearance; Oysters have broad fan-shaped caps with gills lining the underside; Spring Kings have thick fleshy caps with a sponge-like surface; Shaggy Manes are completely white |
| Taste | Morels are nutty and tasty; Oysters have a mild texture and taste; Spring Kings have a subtle taste and meaty texture |
| Location | Morels are found under hardwoods and conifer trees, around garden edges, wood chips, compost, and decaying trees; Oysters grow on wood, especially fallen trees along waterways; Spring Kings are found near fir or pine trees in areas with moderate moisture |
| Weather Conditions | Mushrooms need warmth, moisture, and food to thrive; they grow in damp or moist environments, but not soaking wet areas |
| Season | Spring |
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What You'll Learn
- Morel mushrooms: the first to appear in spring, they have a honeycomb exterior and hollow interior
- Wood ear mushrooms: cold-adapted, they can freeze at night and grow on fallen logs and sticks
- Oyster mushrooms: versatile and edible, they can be sautéed, stir-fried, braised, or grilled
- Spring Kings: edible and fleshy, they are found in Western North America near fir or pine trees
- Shaggy manes: they grow in ditches and are best harvested when completely white
Morel mushrooms: the first to appear in spring, they have a honeycomb exterior and hollow interior
Morel mushrooms are one of the first mushrooms to appear in spring, usually from late March to early June, depending on the climate, weather, and elevation. They are highly prized and celebrated, especially in North America, where they are sought after by foragers and chefs alike. Morels are known for their distinctive appearance, featuring a cone-shaped, pitted cap that resembles a honeycomb, and a hollow interior.
The caps of Morel mushrooms have a deep honeycomb pattern and can range in colour from grey to yellow, with sizes varying from smaller than a fingertip to larger than a cat's head. The smaller, grey versions tend to appear early in the season, while the larger, yellow types are more common later in the season. Morel mushrooms thrive in damp environments and can be found near trees, particularly dead or dying ones, in woodlands and forests. They often grow along the roots of Ash, Hickory, Elm, and Sycamore trees, favouring spots where the ground has been disturbed, such as by forest fires or floods.
Identifying true Morel mushrooms is important, as false morels, such as Gyromitra and Verpa, can be toxic. True Morels are completely hollow from the tip of the cap to the bottom of the stem, while false morels have a solid stem or a cap attached only at the top. The caps of true Morels have a well-defined, deep honeycomb pattern, whereas false morels have thin wrinkles that resemble but are not as deep as the honeycomb structure.
Morel mushrooms are prized not only for their rich, nutty flavour but also for the thrill of the hunt they offer mushroom enthusiasts each spring. They are highly perishable and challenging to transport due to their hollow structure, which makes them expensive and mostly sourced from the wild. Morel mushrooms are loaded with vitamins and minerals, including iron, copper, manganese, phosphorus, zinc, and various vitamins, making them a nutritious addition to any dish.
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Wood ear mushrooms: cold-adapted, they can freeze at night and grow on fallen logs and sticks
Wood ear mushrooms are cold-adapted fungi that thrive in cold, damp weather. They can be found growing on fallen logs and sticks, particularly after heavy rain or snow. Wood ear mushrooms are unique in that they can freeze at night and thaw during the day without suffering any damage. This makes them a great option for foraging during the colder months, as they remain accessible even when other mushrooms are hibernating or dead.
Wood ear mushrooms are widely enjoyed in Asian cuisine, particularly in Chinese and Japanese cooking. They are known for their chewy, crunchy texture and are often added to soups, salads, and ramen. In Asian markets, they are sometimes labelled as "Dried Black Fungus" or "Black Ear Fungus". While all varieties of wood ear mushrooms are edible, there are noticeable differences between the commonly sold Asian species and their North American counterparts.
Wood ear mushrooms are saprobic fungi, meaning they grow on decomposing wood. They are commonly found on logs, sticks, and stumps of coniferous and deciduous trees, such as balsam fir, oak, and maple. Wood ear mushrooms can be identified by their dark, velvet-like caps and gelatinous, rubbery texture. They are part of a group of mushrooms known as jelly fungi, which are characterised by their wobbly, gelatinous nature.
When foraging for wood ear mushrooms, it is important to note that they can be tricky to cook and eat. They should always be cooked before consumption, as the chitin in raw mushrooms can cause digestive issues. Additionally, when preparing wood ear mushrooms, it is recommended to wash them thoroughly and remove the small tough "foot" where they attach to the log.
Wood ear mushrooms are a delightful find during cold-weather walks and can add a unique texture to various dishes. With their ability to withstand freezing temperatures and their availability throughout the year, they are a valuable addition to any forager's repertoire.
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Oyster mushrooms: versatile and edible, they can be sautéed, stir-fried, braised, or grilled
Oyster mushrooms (Pleurotus ostreatus) are versatile and edible. They can be sautéed, stir-fried, braised, or grilled, and are often used in a variety of cuisines, especially oriental recipes. Oyster mushrooms have a mild texture and flavour, with a delicate, tender, and meaty texture. They are full of umami, meaning they don't need much seasoning.
Oyster mushrooms are cultivated but also grow naturally on and near trees in temperate and subtropical forests worldwide, especially during spring. They grow in clusters on trees and are usually found on fallen trees near waterways. They have broad fan-shaped caps with gills lining the underside and can be found in various colours, shapes, and sizes, including rarer blue and pink varieties.
When foraging for oyster mushrooms, look for mushrooms that are bright and have a springy texture, avoiding those that are wilted and have dark spots, indicating they have started to go bad. Oyster mushrooms grow in large numbers if the conditions are favourable, and once you spot a cluster, you will likely find more in that vicinity.
Before cooking, gently pat the mushrooms with a clean towel to absorb any excess moisture. Trim off the hard stem at the base of each clump, and separate large clusters into bite-sized pieces. Sautéing oyster mushrooms is a quick and easy process. Heat a non-stick pan to medium-high heat, add oil, and arrange the mushrooms in a single layer. Cook without turning until one side is golden brown and crisp, then toss with garlic, butter, and parsley.
Oyster mushrooms are a great addition to vegetarian and vegan dishes, and their texture and flavour hold up well in stir-fries. They can be used in a variety of dishes, including risotto, scrambled eggs, polenta, grilled cheese, toast, pasta, and more.
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Spring Kings: edible and fleshy, they are found in Western North America near fir or pine trees
Spring Kings (Boletus rex-veris), also known as spring porcini, are edible mushrooms found in Western North America from May to June. They are robust and fleshy, with thick, creamy stems and large caps that are typically pink and brown, maturing to darker hues. Spring Kings are sought-after by chefs for their subtle taste, meaty texture, aroma, and nutritional profile.
Spring Kings thrive near fir or pine trees, particularly the ponderosa pine, in areas with moderate moisture, such as the Cascade Mountain Range and the Sierra Nevada mountains. They favour elevations between 3,500 and 8,000 feet, where they can benefit from moist yet well-drained soil.
To find Spring Kings, look for small patches of fresh earth, often called "mushrumps," indicating the presence of a young mushroom just beneath the surface. Collecting them while still covered in dirt can help avoid bug infestations, especially by worms, which can quickly eat away at the mushroom. A young Spring King should fit snugly in your hand, similar to a baseball.
When harvesting Spring Kings, it is important to check for worms by cutting the base of the stem to inspect the white flesh and examining the length of the mushroom for any signs of infection. Spring Kings are best stored cool to deter worm activity, and any infected areas should be cut away to preserve the rest of the mushroom.
Spring Kings are a rewarding find for mushroom foragers, offering a delicious and versatile ingredient that can enhance a variety of culinary creations. Their preference for specific tree species, elevations, and moisture levels makes them a sought-after delicacy in Western North America.
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Shaggy manes: they grow in ditches and are best harvested when completely white
Shaggy mane mushrooms, also known as shaggy ink caps or Coprinus comatus, are one of the most common wild mushrooms in North America. They are easily identifiable and edible, but there are some key considerations to keep in mind when foraging for them. Firstly, shaggy manes grow well in high-traffic areas such as bike paths, backyards, ditches, parks, and game trails. They are saprotrophic, meaning they feed on dead and decomposing organic matter, including compost and decomposing wood.
When harvesting shaggy manes, it is important to choose the right location to avoid toxic heavy metals. Avoid foraging near roadsides, industrial areas, or places that may have been treated with pesticides, herbicides, or fertilizers. Instead, opt for harvesting them in the wild or from ditches in early spring before they have had a chance to absorb any chemicals. Look for mushrooms that are completely white, with a firm texture, and harvest them before their caps start to become bell-shaped and turn inky. Shaggy manes have a very short shelf life, so plan to process or cook them within a few hours of harvesting.
To extend the life of fresh shaggy manes, you can place them in a jar of cold water in the fridge, as the absence of oxygenated air slows down deterioration. Alternatively, you can saute them before storing them in the fridge, which will give them a longer shelf life of three to five days. If you have a large harvest, you can also dehydrate the shaggy manes by slicing them into thin pieces and spreading them in a single layer in a dehydrator.
Shaggy mane mushrooms are considered a gourmet delicacy by many, with a mild earthy flavor and a delicate, buttery texture. They can be cooked in various ways, such as sauteing, stir-frying, braising, or grilling, and are a versatile ingredient in dishes like burgers, steaks, and pasta, and even as a natural food coloring. However, it is important to always cook shaggy manes before consuming them, as some people have reported strange reactions to eating them raw.
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Frequently asked questions
Many varieties of mushrooms bloom in the spring, including morels, oysters, and boletes.
Morels are usually found in wooded areas in North America and Europe. They grow under hardwoods and conifer trees, near garden edges, or along wood chips and compost. They are often found near elm, aspen, poplar, cottonwood, or apple trees.
Morels have a ribbed, honeycomb-like exterior and are hollow and white on the inside.
Other mushrooms that bloom in the spring include wood ear mushrooms, golden oysters, shaggy manes, and pheasant backs.
