It's been a good year for morels throughout much of the country, though your own mileage may vary. I picked my first "naturals" in the third week in April and the action in Washington State hasn't slowed since.
revision to morel taxonomy that added a number of new species to the lineup. (An identification key can be found here.) For the first time, those of us in the West could reliably identify our beloved natural black morel as Morchella snyderi, with its habitat in unburned forest, lacunose stem, and black ridges on the cap. Another not-so-scientific identifying feature that I use, especially in areas where naturals and burn morels are in close proximity, is feel: naturals are noticeably cool to the touch.
Morchella esculentoides), but their morphology is more akin to black morels; turns out they're part of the black morel group (or clade), a taxonomic revelation that didn't surprise anyone who works with these mushrooms from year to year. While they're one of our most beautiful morels, sadly, their flavor in the pan is less than striking. In the new classification, they carry the apt name Morchella frustrata.
strategery has done well in a host of smaller burns.
Morchella sextelata and M. septimelata, which are apparently impossible to separate without a microscope, plus M. capitata, told by its chambered stem, and the visibly distinctive "gray" or "fuzzyfoot" morel, M. tomentosa. The latter is perhaps the most coveted morel by chefs in the know; large and beefy, it's one of the last of the burn morels to show and is just getting started where I've been hunting. There are others. A morel that looks just like the mountain blond, M. frustrata, appears sparingly in burns as well. And then there's the banana...and the greenie...
Morels pair especially well with seafood. The dish pictured at top and bottom is pan-seared sea scallops with fingerling potatoes and sautéed morels in a green pea sauce. A simple and elegant way to enjoy one of the fleeting culinary treasures of spring.