As a disclaimer, mushrooms can be toxic and easily confused with many that look alike, and this should not be used as an authoritative identification guide. Be confident that you know what you have before biting into a wild mushroom. When in doubt, throw it out. Use a field guide, like the one published by University Press of Kansas to help you. Morel mushroom.
Photo by Michael Hodge. One of the most popular and well-known wild mushrooms in Kansas as well as one of the first of the season, morels can be found in wooded areas, particularly near creek beds and dead and dying trees.
The surface will be deeply pitted and the inside will be hollow. To cook: Clean them by soaking them in cool, slightly salty water and rinse them thoroughly. Then saute in butter or olive oil for about minutes. For a gourmet twist on the flavor, saute some minced garlic for a few minutes in the olive oil before adding the mushrooms. Photo by Ole Husby. Frequently found in forests near mature, living trees and growing out of the ground not from the trees themselves , these mushrooms are a uniform bright yellow or gold color with wavy tops and smell fruity — a bit like apricots.
You can typically find them in Kansas from mid-June to October. To cook: Popular with gourmet chefs around the world, chanterelles need to be carefully cleaned to remove dirt with a small brush or cloth, using water if necessary. Avoid soaking. Eaten raw, they have a peppery aftertaste and can be used in green salads, but they taste better cooked. Saute them in butter or oil for a few minutes — they should be lightly browned and still firm and they can then be paired with sauted green beans or with scrambled eggs and chives.
Photo by Ben Harwood. Growing along the base of oak trees, these mushrooms are characterized by their overlapping growth. A pale or dark brown on top and white underneath without gills, they have wide, flat fronds and you can find them in Kansas in the late summer and fall.
To cook: Take the time to thoroughly clean the mushrooms, and remove the core of the stem before cooking. Here's why. The Mushroom King has made a name for himself as someone who is able to find literal truckloads of mushrooms, seemingly anywhere he goes.
Weipert, who told The Topeka Capital-Journal in that he began picking morels with his father before he was even big enough to tie his own shoes, has turned the hobby into a lifestyle, earning the "Mushroom King" moniker from his peers in high school.
He has lived up to that name, traveling roughly 50, miles each year chasing various types of mushrooms year-round across the United States , beginning with morels in the early spring. More: Current Kansas hunting and fishing seasons for April 24, Dandelions — not by the sidewalks, but in the middle of your yard.
Weipert says he collects thousands of pounds of mushrooms per year, including not only morels but also chanterelles, black trumpets, oysters, Hen of the Woods, lobster and hericium varieties. Safety is also an important issue when mushroom hunting, and Weipert recommends wearing protective clothing to shield yourself from thorns and needles — particularly after a recent trip to the hospital.
The older you get, the more you get scratched up. I was just out by the river looking to get some mushrooms and I know a tree hit me.
It punctured and broke off a piece of stick. He said a couple days later he developed what felt like a boil on his cheek. Distinguishing characteristic: Deeply pitted not merely wrinkled surface. When cut open, they will always be hollow; false morels have connective or cotton-like tissue inside. Where to look for them: Near dead or dying trees, particularly elm, and along river and creek beds. Distinguishing characteristic: Blunt ridgelike feature on the surface without gills underneath as expected with familiar mushrooms.
Fruity apricot-like fragrance. Distinguishing characteristic: Dark blue colored mushrooms exude bluish-green latex when damaged or cut. Distinguishing characteristic: Vase-like shape, smooth to slightly uneven surface, black to grayish overall color. Sweetly fragrant odor.
Where to look for them: Hardwood forests, usually growing in thick blankets of moss. Distinguishing characteristic: Compact, overlapping, spatula-shaped fronds, that are brownish on top and white below. Distinguishing characteristic: When young, overall color is violet, later becoming pale brown.
Fragrant odor often described as possessing a subtle sweetness.
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