North Black Morel

The North Black Morel was identified in 2012 inhabiting regions from New York to New England. There are 19 currently recognized species of morels in the United States.
This species is smaller than the Eastern Black Morel-Morchella Augusticeps. It measures 3-4.5 cm. tall and 1.5-2.5 cm. wide. It is bluntly conical and when mature has black ridges with brown to yellowish brown pits. The stem is 2-3 cm. high and 1.-1.5 cm. wide with a slightly swollen base.
The head of this mushroom is honeycombed in pattern. The texture is sponge like. Not to be confused with False Morels it is completely hollow. The preferred habitat is the leafy litter around old Ash, dying Elm, Cottonwood, Tulip and Poplar trees. Old apple orchards are also sites for identifying and foraging the Northern Black Morel.
This fungi prefers loamy soil mix of sand, clay and decaying organic matter, benefiting from neutral PH and soil containing both calcium and lime.
The ephemeral season of availability varies. Soil, host tree, water, temperature, pitch and location all come into play. Harvesting can take place from April to May depending on these conditions.
Foragers watch for the first rains and warming temperatures of spring. After four nights no colder than 40 degrees, it is time to explore the woodlands.
Some observe the landscape for blooming dandelion, lilac and apple as indicators of the morel’s arrival.
Morels and their host trees have a mycorrhizal relationship. A symbiotic partnership whereby the mushroom mycelium provides nutrients such as minerals and water to the trees, in exchange for carbohydrates and sugars through photosynthesis
The Northern Black Morel captures the flavors of the forest floor-earthy, robust and delicate.
Morels compliment other spring foraged and cultivated ingredients-asparagus, peas, ramps, fava and fiddleheads. Simple preparations with garlic, butter and cream served with freshly caught Brook Trout.
Morels can be enjoyed sautéed or stuffed. An ingredient in soups, sauces and ragout as well as accompanying proteins and grains.
It is not to be eaten raw.
The mushrooms should be stored in a paper bag. Storing them in plastic causes them to sweat and lose their texture. They perish quickly so preserving is recommended.
For added shelf life, either freeze dry or freeze.
Morel’s are low in calories. Contain health beneficial antioxidants, essential minerals and vitamins. They contain the highest level of Vitamin D of any edible mushroom.
As a consumer or beginner forager, identification is of utmost importance.
There is little evidence of mushroom foraging amongst the Northeast indigenous peoples. In F. W. Waugh 1916 book “Iroquois Foods and Preparations” it states “a number of kinds of fungi used by the Iroquois.” Listing morels, puffballs and several species of polypore’s.
Today, it is a sought after and highly valued wild edible, that chef’s are willing to pay more than $20 lb. for their seasonal menus.
There is little evidence of commercial production.
Many of the dried morels that are available in supermarkets do not originate from the New England region but farther west after forest burns spark mushroom growth.
Endangered, At Risk and/or Underappreciated
Despite the appreciation of morels, there is a lack of understanding of their biology, taxonomy and distribution.
The Northern Black Morel is mysterious and sensitive to climate/habitat pressures.
Conservation policy and action is limited, lagging behind endangered plant/animal listings.
Because of its fragility and vital contribution to woodland ecosystem health, this nomination is presented as at risk. Without conservation policy and educational programs, this major contributor in facilitating nutrient cycling and maintaining the dynamics of the biosphere is challenged.
Sustainable Harvest and Production
Consumers and chefs are expanding their palates and deepening their connection with nature through wild ingredients. With this emerging interest comes the responsibility of being good stewards of the environment.
Until science can catch up with the elusive fungi through data collection, research and policy, this wild food must be protected from overharvesting.
It may take a few years for these rare mushrooms to produce.
Resources and Reading
“Taxomic Revision of True Morels (Morchella) in Canada and the United States”
Michael Kuo
“Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi”
David Arora
“The Audubon Society Field Guide of North American Mushrooms”
“Untamed Mushrooms: From Field to Table”
Micheal Kams, Dennis Becker and Lisa Golden Shroeder