Morels
- Thread starter DJK Frank 16
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Yup. That's why the one that I found laying there in the second pic is still there. I'm hoping that the spores off of it will make up for the pulling of the whole thing. I covered it with leaves hoping people don't see it and walk on by.
Finally found some in Medina County today!!! I went to a place close to home this morning and walked out with right around 70 'shrooms. Mostly dog peckers but I did find 32 greys mixed in. No yellows to speak of yet.
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Listening for turks today Alex and I walked up on a monster patch of yellows. Had to tie my t-shirt into a sack and damn near filled it full of big yellows. Maybe 30 in one hole that were 5-9 inches tall. They were starting to turn and should have been picked maybe Friday. Still firm but turning gray a little. IMO they are done for the year here.
Nice!
I've ate my share of yellows the past few days... anymore I find this year will go to relatives and a few people I know that love them but can no longer hunt 'em.
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I've ate my share of yellows the past few days... anymore I find this year will go to relatives and a few people I know that love them but can no longer hunt 'em.
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My son and I found over 300 dog peckers and blacks on Saturday, along with about 10 nice yellows. That was the first time I have ever gotten into a bunch of mushrooms, it was a lot of fun.
Just got lucky and found a few and that turned into a bunch! How can I preserve the ones we can't eat? Can you freeze them? Any information would be great. I gave a lot of them away already, but would like to keep some if possible.
Good question, I had a buddy of mine that said he knows a guy that has a good way to freeze them, I will give him a call and see if he can find out. I know they will stay good in water for about a week.
Great, hope you find something out. I have a vacuum sealer thing....a foodsaver, yeah that's it.....I thought about trying it out.
Buckmaster
Senior Member
I dehydrated mine in the food dehydrator set at 115 degrees for 6-8 hours. Rinse them and cut them in half or quarters. Roast them low and slow. When they turn into potato chip consistancy they are done. Place into glass canning jars and seal the lid. I ended up with 6 quarts this year that I'll save for post deer season cooking in the dead of winter.
Schu72
Well-Known Member
