Michael Davis
Connecticut is home to a variety of mushrooms, with some of the most common ones being morels and pheasant backs. Spring is the best time to go mushroom hunting in the state, particularly for morels, which are one of the few edible mushrooms that can be found during this time. Morels can be identified by their hollow structure when sliced in half, as opposed to false morels, which have convoluted chambers in the top and stem and contain fatal toxins. While mushroom hunting can be fruitful in the spring, some enthusiasts report that the hunting doesn't get really exciting until July or later in the year. In addition to morels, Chicken of the Woods and Hen of the Woods mushrooms can also be found in Connecticut.
| Characteristics | Values |
|---|---|
| Mushrooms found in Connecticut | Morels, Pheasant Backs, Hen of the Woods, Chicken of the Woods |
| Season | Spring to early Summer |
| Types of Morels | True Morels, False Morels, Grey Morels, Blondes, Yellows |
| Other names for Morels | Sycamores, Burn Morels |
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What You'll Learn
- Morels are the most sought-after mushroom in Connecticut during spring
- Morchella species include the larger yellow and smaller black morels
- False morels are toxic and should be thoroughly cooked
- Pheasant Back mushrooms are best when foraged in their pig's nose stage
- Mushroom hunting in Connecticut is best from July onwards
Morels are the most sought-after mushroom in Connecticut during spring
Spring is a great time to forage for greens and sprouts in Connecticut, but not for mushrooms, as only a few edible fungi tend to appear in the region. The most sought-after mushroom during this time is the morel, a member of the Morchella species. Morel mushrooms are considered a delicacy and are highly prized by chefs and food enthusiasts. They are known for their earthy, woody, and nutty flavours.
Morels are typically found in the spring, with hunting season usually ending by mid-May. They can be identified by their yellow or light brown caps, which are pitted and resemble a honeycomb, and their light cream-coloured stems. These mushrooms grow on the ground in woods and forests, favouring moist soil. While they are highly sought after, it is important to note that morel hunting can be challenging and disappointing, as their appearance can vary from year to year, even in the same spot.
It is crucial to distinguish true morels from false morels when foraging. True morels are completely hollow when sliced in half, while false morels have convoluted chambers in the top and stem and contain fatal toxins that can accumulate in the body if not thoroughly cooked. To avoid any potential dangers, it is recommended to learn proper mushroom identification before consuming any foraged mushrooms. Additionally, it is important to cook true morels thoroughly to prevent stomach upset.
Morel hunters in Connecticut can utilise resources such as interactive morel sighting maps and crowd-sourced maps to aid in their search. These tools can help hunters determine when and where the mushrooms are likely to appear. The hunting season for morels in Connecticut typically begins in mid-April, depending on the weather conditions. Warm temperatures above 40 degrees and spring rain create favourable conditions for morel growth.
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Morchella species include the larger yellow and smaller black morels
Morels are a genus of fungus in the family Morchellaceae of the Ascomycota. They are prized by gourmet cooks, particularly in Catalan and French cuisine, and can be toxic if consumed raw or undercooked. Morels are typically conical in shape and appear longer than they are wide. The caps, or pilei, of morels are typically 3-11 cm high (1-4 inches) and 2-6 cm wide (1-2.5 inches). The stalks, or stipes, are typically 1-10 cm long (0.5-4 inches) and 1-4 cm thick (0.5-1.5 inches). The caps come in a range of colours, including white, grey, black, brown, and yellow.
Yellow morels include the species Morchella crassipes, Morchella deliciosa, and Morchella esculenta. Morchella esculenta, commonly known as the common morel, true morel, morel mushroom, or sponge morel, is one of the most readily recognized of all the edible mushrooms and is highly sought after. Each fruit body begins as a tightly compressed, grayish sponge with lighter ridges, and expands to form a large yellowish sponge with large pits and ridges raised on a large white stem. The pitted yellow-brown caps measure 2–7 centimetres (1–3 inches) broad by 2–10 cm (1–4 in) tall, and are fused to the stem at its lower margin, forming a continuous hollow. The hollow stem is typically 2–9 cm (1–3+1⁄2 in) long by 2–5 cm (1–2 in) thick, and white to yellow. The fungus fruits under hardwoods and conifers during a short period in the spring, depending on the weather, and is also associated with old orchards, woods, and disturbed grounds.
Black morels include the species Morchella angusticeps, Morchella conica, and Morchella elata. Black morels typically appear earlier than yellow morels and are characterized by their darkened ridges and conical shape. Their caps are pitted and ridged, almost honeycomb-like in appearance. The caps of black morels are completely attached to their stalks, from the top of the cap to the bottom.
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False morels are toxic and should be thoroughly cooked
In Connecticut, spring is the mushroom season, with the hunting getting exciting in July. While foraging for mushrooms, it is crucial to distinguish between true morels and false morels. False morels, as the name suggests, are toxic and can cause severe gastrointestinal issues, loss of muscular coordination, and even death. Hence, they should be thoroughly cooked before consumption.
True morels are members of the Morchella genus, whereas false morels are members of the Pezizales group. True morels will be completely hollow when sliced in half, whereas false morels will have many convoluted chambers in the top and stem. False morels are reddish or brownish-red and darken as they age. They have a ""wrinkled" or "cerebral" (brain-like) appearance due to multiple folds and wrinkles.
False morels contain a fatal toxin that accumulates in the body over time if not removed by thorough cooking. Gyromitrin, a toxic and potentially carcinogenic organic compound, is found in some false morel varieties. Gyromitrin poisoning can cause headaches, vomiting, diarrhea, dizziness, seizures, heart failure, and even death. While cooking can help break down this toxin, it may not always be effective, and toxins may remain.
It is important to exercise caution when consuming morel mushrooms. Properly preparing and cooking morel mushrooms can reduce the risk of illness, but it does not guarantee safety. It is recommended to consult with a knowledgeable expert when preparing morel mushrooms, as poisonous species can grow near edible ones.
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Pheasant Back mushrooms are best when foraged in their pig's nose stage
Pheasant Back mushrooms, also known as Dryad's Saddle, are one of the most common wild mushrooms in Connecticut in the spring. They are often passed over by foragers who mistakenly believe them to be inedible. However, when harvested correctly, Pheasant Back mushrooms are not only edible but also delicious.
Pheasant Back mushrooms are best when foraged in their "pig's nose" stage. This is when the flesh is very tender, as it soon toughens up and becomes inedible. In this stage, the pores are almost too small to see, and a knife should cut through the mushroom with ease. The mushroom will be incredibly tender, and its flavour is light, sweet, and meaty. In this tender stage, the mushroom can be cut into any shape and cooked in various ways, making it a versatile meat substitute.
To identify Pheasant Back mushrooms, look for their distinctive brown, feathery appearance that resembles the feathers of a pheasant. They are widely distributed and pop up each spring in all states east of the Rockies. They grow on dead and dying hardwood trees, particularly elms, and are often found in creek bottoms with well-draining soil and gentle hills.
When foraging for Pheasant Back mushrooms, it is essential to distinguish them from false morels, which can contain fatal toxins. True morels will be completely hollow when sliced in half, while false morels will have convoluted chambers in the top and stem. Pheasant Back mushrooms also share similar habitats with morels and often emerge around the same time of year. Therefore, when looking for Pheasant Back mushrooms in the spring, target hills and creek bottoms with southerly exposure, as these areas will be the first to warm up and reach ideal temperatures for mushroom growth.
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Mushroom hunting in Connecticut is best from July onwards
In addition to morels, other mushrooms start to appear in Connecticut as summer approaches. The Pheasant Back mushroom, for example, is known for its tender "pig's nose" stage, where the pores are almost too small to see and a knife can cut through it easily. This mushroom is versatile and can be cut into any shape before being cooked and seasoned to taste.
As the season progresses, mushroom hunters in Connecticut can expect to find a variety of edible fungi. One popular spot for mushroom hunting is the Farmington River rail trail, which connects to the Farmington Canal Heritage Trail. This trail offers a diverse range of habitats that can support different types of mushrooms.
While July marks the beginning of the best season for mushroom hunting in Connecticut, the timing can vary depending on weather conditions and other factors. Some years, for example, mushroom hunters have reported finding large numbers of yellow morels as early as May. Additionally, certain types of mushrooms, such as the grey morel, tend to appear after others, so it's important to keep an eye out throughout the season.
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Frequently asked questions
Mushroom season in Connecticut depends on the type of mushroom. Spring is a great time to forage for greens and sprouts, but it's a lean time for most mushrooms. The most common springtime mushroom is the morel, which tends to appear in April.
Morels can be found in old apple orchards and ash trees. Some people believe that morels are associated with sycamore trees, but this has been disputed.
Yes, in addition to morels, pheasant back mushrooms also grow in Connecticut during spring. Other types of mushrooms that have been spotted in Connecticut include Chicken of the Woods and Hen of the Woods.
Yes, false morels contain a fatal toxin that can accumulate in the body if not removed through thorough cooking. True morels also need to be cooked properly to prevent stomach upset.
