Watch: Why it’s a ‘bumper crop’ year for morel mushrooms

• Vegetation is returning to wildfire affected forests
• This is the best time of year to find the mushrooms
• But beware: eating raw morels will make you sick

Life is returning to the burnt forests of West Kelowna, scorched from last year’s wildfire.

Among the plants to grow from the ashes is a favorite for locals who enjoy wild produce and chefs alike: morel mushrooms.

Because of last year’s forest fires, it’s a booming year for the plant that ‘craves destruction,’ according to a local forager.

“In a slow year I’m happy to just get one basket in a day,” Scott Moran told Kelowna10. “In a year with a bumper crop like this with lots of ground and good weather, it’ll be nice to get four or five baskets a day.”

Kelowna10 joined him, along with his faithful companion Coco the dog, off Glenrosa Rd to search for the distinct fungi. It has a wrinkly appearance with ridges like a honeycomb.

They vary in size from a grape to a small apple. Moran would typically leave the smaller ones to grow larger before picking them.

With more than a decade of professional foraging experience and memories of picking mushrooms alongside his family growing up, he knows what signs to look for.

“They do really well on the edges of where green bits meet the fire,” Moran said. “Out in the open underneath the ‘needly’ trees, they don’t do as well. But where you get some mixed forest, they’re growing in a little ring around each tree.

“Generally, you can start in May; April is too early for most spots. One good tip would be to look at north facing slopes, along the edges of creeks, wherever there’s leafy trees that are burned.”

When he’s out picking near populated areas such as West Kelowna, he said he encounters other foraging enthusiasts in search of the popular sprouts.

He recommends anyone attempting to do their own back country foraging should stay aware of their surroundings. He’s encountered everything from bears to a moose in the middle of giving birth.

Proper footwear is also key as areas with recent wildfires tend to have slippery ground in the absence of vegetation.

But greenery is making a comeback in the fire ravaged areas.

Moran explained many of the shrubs have their roots intact, so the burning acted as more of a pruning. Grasses, herbs, young trees, and even mountain salad greens are also rejuvenating thanks to the wide-open space.

In areas where the blaze was more intense, you can see holes in the ground that used to be the roots of trees. Moran explained the fire could continue to burn, even in winter, underground and devour the roots.

In many of those holes, morels thrive.

Fine dining restaurants across the valley and eager customers who frequent the Kelowna Farmer’s Market on Saturdays are the recipients of Moran’s work.

It’s important to note, you really shouldn’t eat morels raw as that will make you sick.

“They’re best to just cook in a hot frying pan with butter or oil,” Moran said. “Once you’ve got them a little browned up, say for like 10 minutes, you can just put a bunch of heavy cream right into that pan. Let it simmer for a little bit and then you’ve got a really good mushroom sauce.”