Wisconsin: The Morel Mushroom Capital of America

Good morning, Wiscampsonites. This is the Wiscampsin Weekly - the email that gets you in the know on the Wisconsin outdoors in 5 minutes or less. New reader? Subscribe here.

The fung-est lineup yet:

• "Ribeye of the woods" 🍄 

• No-mow-May 🐝 

• New Wisconsin State Park 🚨 

The Morel Mushroom Capital of America

Hunting season is nearly upon us.

But it's not the kind you normally think of in Wisconsin, filled with blaze orange, whitetail deer, and crazy cousins up nort'. Going with the mullet again this year, Greg?

This is MOREL MUSHROOM hunting, and it's yet another reason why folks can point out Wisconsin on a map and not places like Indiana...

It's 'cause we're known as the Morel Mushroom Capital of America, and the "season" is just about to begin.

What's a Morel Mushroom? Per the internet, Morchella, the true morel, is a genus of sac fungi - AKA, it's an edible mushroom that sprouts out of the ground every spring.

The 'morel' of the story:

• Wisconsin is known for our morels due to our wet spring and favorable flora

• The best time to hunt for them is in the weeks around May 15th, but it's weather dependent

• Commonly called molly moocher, miracle, hickory chicken or dryland fish

• A delicious treat when cooked, morels can sell for anywhere from $30 to $50 per pound

Morel mythology

It's hard to say how long ago or who started eating wild morel mushrooms first (must have had a little liquid courage), but it's said that the North American strain of morels, hailed as the tastiest in the world, appeared sometime around 100 million years ago.

They grow anywhere from a half-inch to a few feet tall, look like the stuff of aliens, and lure hundreds of thousands of 'Scons into the woods each spring.

Why is morel mushroom hunting so popular in Wisconsin compared to other places?

To start, we have the correct environment for these fungi to thrive (warm, wet springs), but more importantly, Wisconsin has a rich history in subsisting off the land through hunting, farming, and foraging.

In summary, we're just crazy enough to pick something out of the dirt and think "this looks totally weird; let's eat it."

Searching for 'Scon shrooms

It take a little skill and luck to find morel mushrooms (and maybe a live 'sighting' map, too).

The first step is to be in the woods at the right time of year. The peak season is right around May 15th, depending on the weather. But they can be found as early as April and as late as June.

It all comes down to the temperature and moisture, really: a week of 50 degree nights and some rain usually heralds the coming of morels.

'"The old timers say that when the oak leaves are the size of a mouse’s ear then that’s the time to look for morels,” says Rick Hill, a wildlife artist and dedicated mushroom hunter. “And that’s usually about right.”'

These conical, hollow-bodied fungus like to grow in sandy soils. They can be found under white ash trees, dead butternut or hickory trees, and their favorite - dead elm trees.

But be on the lookout for imposters, which can be toxic. They're fairly easy to pick out, however, as true morels have hollow insides.

And if you are lucky enough to spy one, you'll likely find more. Bring a non-plastic bag, and be sure to cut or pinch the 'shroom off at the base as to not damage the root system below.

Eating the "hickory chicken"

If you do score some legit morel mushrooms, you've got yourself a delicacy (once cooked, that is).

Some describe 'em as smoky. Other's say they're meaty. And yes, folks claim they even taste like chicken. Regardless, it's fairly easy to make a morel mouthwatering:

1. Cut lengthwise and rinse in cold water to remove any bugs, dirt, or debris

2. Sautee in butter in a heavy pan or even try deep-frying

3. Voila, they're ready to eat!

Folks serve 'em as sides, on top of steaks, with their eggs - heck, they even serve morel beer at the morel festival in Muscoda.

Morel meetups

The best way to learn more about our morel mushroom culture or even how to find 'em is to join one of the many dedicated groups in Wisconsin, but be careful, these are some fun-guys! (Gosh, just had to do it).

• Muscoda Morel Fest is truly something to behold. Taking place May 14th, the fest is a giant celebration centered around eating morels, drinking morel beer, and even buying morels for a fair price

• The Madison Mycological Society hosts regular meetups with fellow fungi enthusiasts and is a great resource for knowledge

• The Wisconsin Morels Facebook page and this sight map are great ways to get real-time updates on the morel season to help you with your searching

The TL;DR is - morel season is just around the corner. Grab a friend, send 'em this email, and get out 'der!

Hipcamp find of the week ⛺️

Nuts and Seeds 🌰 

🚨 NEW STATE PARK ALERT: *voice cracking* Introducing, Lizard Mound State Park. On the National Register of Historic Places, it contains one of the largest and most intact effigy mound groups in the country. Though not 100% open yet, come May 1 it'll be ready for your 'sploring pleasures.

🐝 No-Mow-May: Remember bees? The whole reason why we have edible food here on Earth? Here's your chance to help them out. Researchers found a fivefold increase in pollinators and threefold increase in diversity when lawns weren't mowed in the spring. Couch potatoes, rejoice!

🐟 Live Spawn Cam: The Sturgeon spawn is a little late this year due to water temps hovering in the 40's instead of the preferred 50's for Lake Sturgeon. Check out the Wolf River spawn cam to see how these underwater dinosaurs are doing.