Michael Davis
Mushroom season in the Midwest is a highly anticipated event for mushroom enthusiasts, lasting only four days but sometimes extending to a week. Spring is the best time to go hunting for the highly prized morel mushrooms, which are sought after for their taste and can be found from mid-late March to May, with the season extending until mid-June in some northern regions. Other mushrooms that can be found in the spring include chicken of the woods, oysters, and dryad's saddle. Summer is the season for chanterelles, while fairy ring mushrooms can be found in late summer and fall.
| Characteristics | Values |
|---|---|
| Mushroom Season in Upper Midwest | 4 days, sometimes a week |
| Spring Mushroom Foraging | April to mid-June |
| Morel Mushroom Season | Mid-March to mid-May |
| Golden Oyster Mushroom Season | After rain |
| Platterful Mushroom Season | May and June |
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What You'll Learn
Morel mushrooms: Mid-late March to May
Morel mushrooms are one of the first mushrooms to appear in the Midwest after the winter snow has melted. They typically fruit on decaying wood, with a preference for hardwood, but they can also grow on conifers. They often look like they're growing from the ground, but they are actually fruiting from buried wood.
Morel mushrooms are a sought-after delicacy and can be found from mid-late March to May, depending on the region of the Midwest. They usually start fruiting in Ohio, Missouri, and Kansas in mid-March, then in the upper Midwest states a few weeks later. The season usually starts slowly, picks up in April, and tapers off in May. Morel mushrooms need adequate moisture and are often found after a spring rain. They grow when the ground temperature reaches 53 degrees Fahrenheit (or 50-55 degrees for soil temperature). Daytime air temperatures should be around 60°F, and nighttime temperatures should be around 40°F.
To increase your chances of finding morel mushrooms, look around ash, elm, maple, cottonwood, and aspens trees. Almost all morel species will fruit with ash trees, so they are a great place to start. South-facing and west-facing slopes catch the most sunlight, so these areas warm up faster than shaded areas and are the first places to search. Later in the season, check east-facing slopes, and finally, north slopes and very shaded areas when other foragers have called the season over.
Happy foraging!
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Spring mushrooms: April to mid-June
Spring in the Midwest brings a variety of mushrooms, with the season generally lasting from April to mid-June. While the weather can be unpredictable, with snow and rain influencing the growth patterns, there are still plenty of edible mushrooms to be found in the region's woods and forests.
One of the most sought-after mushrooms during this time is the morel. These mushrooms are highly prized and only grow in the spring, making them a delicacy. Morel sightings can vary depending on the region and elevation, but they typically start fruiting in Ohio, Missouri, and Kansas in mid-late March, gradually moving to upper Midwest states with higher elevations. The season usually starts slow and picks up in April, tapering off in May, but they can still be found in early June in some northern regions. Morels thrive in mild temperatures and typically fruit on decaying wood, particularly hardwood trees like ash, elm, and aspens.
In addition to morels, spring in the Midwest offers other edible mushrooms such as chicken of the woods, oysters, and dryad's saddle (also known as pheasant backs or hawk's wings). Oysters are a versatile mushroom that grows on wood, especially fallen trees along waterways. They are a good option for early spring foraging as they often appear after rainfall. Golden oyster mushrooms, in particular, have spread across the Upper Midwest and can be found in great numbers. Shaggy manes are another spring mushroom that grows near human habitats and ditches; however, caution is advised due to potential chemical absorption.
For those willing to brave the unpredictable spring weather, the Midwest offers a rewarding mushroom foraging experience. The key is to be patient, as the weather conditions can impact the growth patterns, and to be cautious when identifying edible mushrooms. With a bit of luck and knowledge, foragers can find a variety of delicious mushrooms during this time.
As the snow melts and the temperatures rise, the Midwest transforms into a mushroom forager's paradise. While the season may be shorter than in other regions, the variety and quality of mushrooms make it a memorable experience for both beginners and experienced foragers alike.
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Upper Midwest: Four days to a week
Mushroom season in the Upper Midwest is a brief affair, lasting just four days, although some years the region is blessed with a full week of mushroom foraging. Spring is the best time to seek out these fungi, with April and May being the prime months. However, the season can start as early as mid-to-late March and extend until mid-June, depending on the weather and the region.
The highly prized morel is a delicacy that appears during this time. These mushrooms are sought after for their distinctive honeycomb appearance and delicious taste. They can be found on warmer, south-facing slopes in more open areas early in the season, and later on north-facing slopes in deeper woods. Morels often grow near older or dead ash, aspen, elm, or oak trees, and they favour well-drained, moist, loamy soil, such as that found in creek bottoms. They usually start fruiting in Ohio, Missouri, and Kansas in mid-March, with other upper Midwest states following a few weeks later.
Other mushrooms to look out for in the Upper Midwest during spring include chicken of the woods, oysters, dryad's saddle, and platterful mushrooms. Oysters, in particular, can be found in great numbers, especially after rain, where they like to decompose elm, box elder, and cherry trees. Platterful mushrooms also tend to appear after heavy rainfall in May and June, but foragers should be cautious as there have been reports of them causing digestive problems.
Foraging for mushrooms in the Upper Midwest requires a keen eye and a good understanding of mushroom varieties. While some mushrooms are edible and tasty, others may be toxic or less palatable. It is crucial to know how to identify mushrooms correctly and to follow local rules and regulations regarding mushroom harvesting.
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Spring edibles: Morels, oysters, chicken of the woods
Spring is a great time for mushroom enthusiasts, with several varieties of edible mushrooms sprouting up across the Midwest. Here are some of the most popular spring edibles:
Morels
Morels (Morchella) are one of the most sought-after wild mushrooms. They have a distinctive honeycomb-like cap and are typically found in spring, with some varieties fruiting from spring to early autumn. In the American Pacific Northwest, they can be found from April to August. Morels are often found under deciduous trees, particularly elm, apple, and poplar trees, and in coniferous forests. They are also associated with recently burned areas, so keep an eye out for these telltale signs. Morels are highly prized in cuisine for their unique flavour and are used in a variety of dishes, including meat, poultry, soups, and pasta fillings. They are typically collected fresh, dried for long-term storage, or soaked in saltwater prior to cooking.
Oysters
Oyster mushrooms (Pleurotus ostreatus) are another common and delicious edible variety. They are identified by their oyster-shaped cap and decurrent gills, which run directly down the stem. Oyster mushrooms typically grow in shelf-like formations with overlapping clusters and have a mild anise odour, smelling slightly sweet like licorice. While they are usually found in summer, fall, and winter, there are occasionally early spring oysters, depending on the weather. Oyster mushrooms are incredibly versatile and are known for their ability to absorb and clean up pollution and mitigate oil spills. They are even used to make mushroom leather!
Chicken of the Woods
Chicken of the Woods (Laetiporus) is an aptly named variety of mushroom that is said to taste and feel like chicken. It is also known as sulphur shelf, chicken mushroom, or chicken fungus. This mushroom typically grows on dead or dying hardwood trees, particularly oak, cherry, or beech, and can sometimes be found on living trees as well. Chicken of the Woods has a distinctive appearance, with young fruiting bodies having a moist, rubbery, sulphur-yellow to orange body, sometimes with bright orange tips. It typically grows from late spring to early autumn and can be prepared in similar ways to chicken meat, making it a popular vegetarian alternative.
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Summer mushrooms: Chanterelles
The Midwest's mushroom season is short, lasting only four to seven days. However, the region offers a variety of mushrooms, including the highly prized morel, which fruits from mid-March to May, and the platterful mushroom, which typically appears from May to June.
Among the Midwest's mushroom offerings, the chanterelle is a standout variety that is prized by chefs and food enthusiasts alike. Chanterelles (genus Cantharellus) are probably the most well-known wild edible mushrooms, with the golden chanterelle (Cantharellus cibarius) being the most common variety. Chanterelles have a delicate flavour that is sometimes described as ""mildly peppery", with a hint of apricot aroma depending on how they are cooked. They range in colour from yellow to deep orange, with caps that are typically convex, wavy, and funnel-shaped, and can grow to be up to 5 inches in diameter.
Chanterelles are mycorrhizal, meaning they form a symbiotic relationship with the roots of green plants, from which they gain carbohydrates and nutrition. This also makes them difficult to cultivate commercially, so they must be foraged, contributing to their high value. Chanterelles are often found growing near hardwood trees like maple, poplar, oak, and white pine, as well as birch, hemlock, and bay. They thrive in areas with lots of moisture, shade, and organic matter, and are often found near streams and other low-lying damp areas.
In the Midwest, chanterelles can generally be found from late spring through late summer or early fall. Foragers should look for areas that have recently experienced drenching rain followed by a few days of stifling heat, as this combination encourages the growth of chanterelles. When foraging for chanterelles, it is important to bring a basket, gardening gloves, and a sharp paring knife. While chanterelles can be twisted out of the soil, cutting them out is preferable to avoid getting dirt in your basket and to support annual regeneration.
Chanterelles are considered a gourmet mushroom, and their distinct flavour and texture make them a favourite among chefs and food enthusiasts. They are versatile in the kitchen and can be cooked in a variety of ways. Small or medium-sized chanterelles should be cooked whole, either trimmed and sautéed or cooked in butter and frozen for later use in risotto or pasta. Older or larger chanterelles can be cut into pieces and sautéed, stewed, or used in soups or mushroom duxelles. They pair well with sweet corn and creamy sauces, and their flavour and texture can elevate a variety of dishes.
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Frequently asked questions
Mushroom season in the Midwest can vary depending on the type of mushroom and the region. Generally, the Upper Midwest's mushroom season lasts around four to seven days. Morel mushrooms, for example, are typically found from mid-late March to May, with sightings sometimes extending to June in colder, higher-altitude regions.
Morel mushrooms are highly sought-after in the Midwest during spring. Other edible mushrooms include chicken of the woods, oysters, dryad's saddle, and golden oysters.
Yes, there is always a risk associated with consuming wild mushrooms, even those considered edible. It is important to properly identify mushrooms and be aware of any potential toxins or digestive issues they may cause. Additionally, it is crucial to follow the rules about where you can legally harvest mushrooms.
