What are morels and how do you find them in Oklahoma? Lacey Swope and Lacie Lowry share their tips

Every spring, Oklahomans head into the woods in search of one of nature’s most delicious treasures: the morel mushroom.

Morels are considered a seasonal delicacy, popping up across the state when conditions are just right, typically in late March through early April. News 9’s Lacie Lowry and Lacey Swope are both seasoned morel hunters who say the hunt is half the fun.

What is a morel?

In Oklahoma, morel mushrooms are a wild fungi known for their distinctive honeycomb caps and rich, earthy flavor.

They belong to the Morchella genus and typically begin to appear in late spring to early summer.

Their unique look makes them a favorite among foragers. The caps resemble a brain-like or honeycomb texture and are attached directly to the stem. While sizes vary, some morels can grow as tall as 8 inches.

Due to their short growing season and the fact that they can’t be commercially farmed, morels are both elusive and highly sought after, making the annual hunt a much-anticipated tradition for many Oklahomans.

Swope: There is something about the field-to-table aspect that makes you proud when you eat them.

Lowry: Morel mushrooms are a springtime delicacy in Oklahoma. Finding them is like participating in a fun scavenger hunt courtesy of Mother Nature.

Where do you find them?

Swope: I’ve always been told you start looking for them when soil temps get above 50°. That is usually late March, early April. You really want to start looking after it rains. I have found them on sandy beaches, and I have found them under Sycamore trees. The most common I have found them just in the woods under oak trees on my property. I usually find them in the same place every year, but some years we don’t have any, and some years we have a whole lot. You never know. It is like adult Easter egg hunting, and of course, they’re delicious.

Lowry: I have found them in so many different locations, from creek beds to dead wood piles and even under cedar trees. The key is to search in areas that have enough moisture and a little bit of sunlight. If I'm able to search the same property, I tend to find them in the same places each year. They have a honeycomb look to them and can blend in easily in some environments.

What do you do with them?

Swope: I’ve had them just sautéed in butter, which is delicious, but my favorite way is to cut them in half. Soak them in eggs and milk and then batter them up in flour and chicken fry them suckers. Their flavor is delicious. Good on pasta, and they’re good just with dip, ranch, or ketchup.

Lowry: To eat them, I soak morels in water for 24 hours and add a dash of salt to the water. This loosens any dirt or bugs on them. I rinse thoroughly, and then I fry them up like a chicken-fried steak. I dip them in flour that has some Cajun seasoning, douse them in scrambled raw egg, and then dip them into the flour mixture again. Fry them in oil until they are golden brown, and enjoy!

Image Provided By: Lacey Swope