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There is no need to wait for the fall in order to enjoy the mushroom-picking ritual – avid mushroom hunters and gourmands can find plenty of treats during the spring season, says Ojārs Demiters, forest biotope expert at JSC "Latvian State Forests" (LVM). 

The most popular spring mushrooms are morels and scarlet elf cups, which belong to the Morchella genus. It is likely that this is how the Latvian name "murķeļi" (morels) originated; however, it is important to note that morels are often confused with Gyromitra esculenta, which is poisonous (and only the fall version is edible). The expert strongly recommends gathering only those mushrooms that are clearly safe.

Regardless of the complicated stovetop preparation, spring mushrooms are a wonderful addition to a meal. Before consumption, morels and scarlet elf cups must be thoroughly rinsed in order to get rid of the sand grains stuck in their wrinkly cups. After that the mushrooms must be boiled twice by changing the water. After that they can be cooked. The best way to cook morels or scarlet elf cups is to sear them together with onions, or use as a staple of a cream sauce.

Sarcoscypha austriaca (scarlet elf cups) are most frequently found in the spring. Although edible, this mushroom does not stand out with a distinct taste. However, Sarcoscypha austriaca has another advantage – its bright cap is similar to a red "bowl" due to its orange concave surface. Because of its unusual look, this bright mushroom can become a beautiful element for home interior. They grow in humid locales on fallen deciduous tree branches. Experts recommend gathering them while they are still attached to the branch, sun-dry them, and then leave in a cool place. In this way, they will last longer.

LVM's expert Demiters urges the most patient mushroom-pickers to look out for Strobilurus esculentus, which grow on fir pine cones, as well as Winter Funnel Caps, which are often found on sandy soil. They are edible, though very small, which is why utmost patience is necessary to gather a decent amount for a delicious meal.

"The best method is cooking mushrooms immediately after returning home from the forest. At that moment, their nutritional value is the highest. In order to preserve them longer, they can be either cured or pickled. Depending on the species, mushrooms can be preserved also by drying or freezing them. Dried mushrooms preserve their valuable ingredients much better than those thermally treated. Mushrooms on a string can be hung and dried in the sun or cured in an oven," says Demiters.