MELISSA BLOCK, host:
Across the northern tier of the U.S., mushroom hunting, especially for the prized morel mushroom, is coming into full swing. Commentator Julie Zickefoose revels in the mushrooms that populate the woodlands and sizzle on the stovetop.
JULIE ZICKEFOOSE: There's some old saying about spring showers bringing flowers, and flowers are fine. But what I'm looking for, pushing up through the dark loam and leaf litter in our woods, is pale and fleshy, redolent of leaf mold. It's the honeycombed head of a morel mushroom.
It's been a terrific spring for morel hunting in our woods, wet and cool, with long periods of rain followed by a few days of warm sun. You couldn't have a better recipe for burgeoning fungus. Behind our house is the remains of a defunct orchard. The rotting hulks of apple trees lean this way and that, and decaying apple roots are a favorite host for morel mushrooms.
You don't find morels so much as you notice them. When you see one, you must stop and gaze carefully all around it because where there is one, there are bound to be others. Shroomers, as mushroom hunters like to call themselves, develop their own theories as to what makes good morel habitat: apple or ash, elm or poplar.
If they don't find the mushrooms, they say it's been too dry, or perhaps it's been too wet, maybe it's been too warm, maybe too cold. Nobody really knows what particular combination of factors makes for good hunting, but everyone seems to have a theory. Those of us who know something of morels freely dispense our theories, but we keep our hunting grounds a dark secret. Like hidden treasure, morels bring out our covetous side.
The morel organism is a huge underground system called a mycelium, which is made up of connected fungal strands and clods that can cover acres. It can live for decades, but it doesn't put forth fruit every year. What we see aboveground, those hollow, rubbery, wrinkled manifestations, are just the fruiting bodies of the ancient secret creature living deep beneath the ground.
Picking morels feels like stealing treasure from the rich soil. Cutting their firm shapely forms into little wheels is a sensual pleasure. When butter begins to bubble in the pan, you drop the mushrooms in, and the liquid pours out of them. They're tender in moments. And you must remove them while you reduce the sauce. A dash of white wine, a tiny dollop of mustard, green onions and a whomp of sour cream, then salt to taste. And you return the little wheels to their sauce, drizzling them over rice, pasta or meat.
They taste like nothing else on Earth. They're in a class with truffles and caviar. And best of all, they're free, waiting out on the leaf-strewn slopes where the wood thrush sings, there for the plucking.
BLOCK: Julie Zickefoose, making us hungry. She hunts morels on her 80-acre nature preserve near Whipple, Ohio. She's writing a memoir about birds, a follow-up to her book, "Letters from Eden."
Need recipes for morels? We've got them at npr.org.
NPR transcripts are created on a rush deadline by Verb8tm, Inc., an NPR contractor, and produced using a proprietary transcription process developed with NPR. This text may not be in its final form and may be updated or revised in the future. Accuracy and availability may vary. The authoritative record of NPR’s programming is the audio record.