5 common and tasty wild edibles you can forage for in Canada

MORELS

(Morchella spp.)

True morels in the Morchella genus are arguably the most sought-after wild mushrooms out there. They appear between late April and mid-June, depending on the weather, as well as the latitude and altitude of the area in which you are foraging.

Most Morchella species have a symbiotic relationship known as mycorrhiza with specific tree types, so knowing which trees to key in on is half the ball game when morel hunting. You’ll find certain species (usually yellow morels) with deciduous trees such as elm, ash, poplar and aspen, and others (such as black morels) with maples, as well as apple or stone fruit trees in old abandoned orchards, and even white pines following a forest fire.

All mycorrhizal morel species tend to fruit more prolifically when their host tree is stressed or dying, or it has recently died. Focus your search on forest clearings, the edges of woodlots and south-facing slopes, and start checking likely spots once daytime temperatures remain at 10° to 15°C for about a week. Rain helps.

The most identifiable characteristic of a true morel is the pitted, honeycomb-like exterior of the cap. And when you cut the mushroom in half, you can see that both the oblong cap and the stem are hollow, and the entire length of the cap is attached to the stem. There are many species of potentially harmful “false morels” that inhabit the same forests, but their caps are detached, and not honeycombed. They also have wispy, cotton-like fibres inside.

I’ve eaten morels prepared in many ways, but it’s hard to beat a little butter in a pan with salt and pepper. The most important thing is to thoroughly cook raw morels to destroy the mild toxins they contain—four to five minutes per side on medium heat is usually sufficient.