Loren Mendosa

Morel mushroom season is about a month long—from mid-April to mid-May.

From forage to feast, the morel of the story

For going on a week-and-a-half we’ve been waiting, watching the weather, hoping for the perfect combination of conditions that will spark an explosion of hidden life bursting from the forest floor. “Morel mushrooms are notoriously fickle,” explains 33-year-old Loren Mendosa, Lampo Neapolitan Pizzeria chef-co-owner and local morel hunting guru. “They’re kind of like the baby […]