What does a morel mushroom look like and what is it described as (+22 photos)

These mushrooms, members of the morel family, are a source of debate among mushroom pickers: there's still no consensus regarding the origin of their name or the exact number of species. Some scientists claim the name derives from the Slavic word for "to wrinkle."

There's some logic to this theory, and you can see it in photos of morels: their caps have distinctive folds that resemble wrinkles. Another theory holds that the Russian name comes from the German word for this mushroom—morchel.

Characteristic features of morels

Inexperienced mushroom pickers, due to a lack of knowledge about what a morel mushroom should look like, often confuse it with a gyromitra, although as you can see from the photo, they are almost indistinguishable.

This mistake can lead to serious poisoning, because morels can be poisonous.

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Appearance and photo

The appearance of the morel can vary depending on the species, in particular the shape of the cap: from conical to spherical, and its color indicates the mushroom's specific type, the color also varies from gray to brown.

The structure of the fruit's skin remains virtually unchanged with aging: it is often porous, with longitudinal folds, and resembles a honeycomb or a sponge in appearance. The mushroom's stem is smooth, wide, and can range in color from white to brown.

Morphology

Morels typically grow up to 20 cm tall. The cap can reach 15 cm in height and 10 cm in diameter, significantly larger than the stem, which is no more than 10 cm in height and no more than 5 cm in diameter.

In most mushrooms, the cap is fused with the stem. The interior of the morel consists of colored hyphae, which absorb water and nutrients. These hyphae are separated by special septa, which allow the circulation of water and beneficial microelements.

The fruit pulp has the following characteristics:

• white;
• fragile structure;
• quite a pleasant smell.

Place of distribution

Morels are common in the temperate climates of the Northern Hemisphere (North America, Eurasia). They are often found in the mountains of Turkey, India, and Mexico, and are least common in the Southern Hemisphere. The habitat of the mushrooms depends on the characteristics of the specific morel; in Russia, only five species are found, which inhabit mixed deciduous forests and, extremely rarely, taiga regions.

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Consumption

Most people consider them poisonous, but this isn't entirely true. All mushrooms are divided into edible and inedible, as well as a specific type that is conditionally edible. Morels belong to the third category because they contain a toxic substance called helvellic acid. This substance has the ability to destroy liver cells and red blood cells.

Collection time and rules

Morels are among the earliest mushrooms to be harvested, beginning in April and early May. Their peak growth occurs in April; after that, the soil dries out considerably, diminishing the chances of a decent harvest. If the winter wasn't too cold or snowy, you can begin your search as early as late March.

They grow quickly and age just as quickly, so it's important to know when to pick them. There's even a popular belief that you should pick morels as soon as the first catkins appear on the aspen trees. These mushrooms are also plentiful in the fall, but since the forests are teeming with other species at this time, their popularity is very limited.

Types and their description

Determining the exact number of species is difficult due to the complex nature of this fungus. Some scientists recognize only three species, while others believe there are 150 varieties within this genus.

Ordinary

It's also known as the edible or true tart. It grows in forests across the Northern Hemisphere. Its distinctive features include a brown, egg-shaped cap with cells of varying shapes and a wrinkled stem. When fully ripe, the stem turns gray.

The cap is completely fused with the stem. This species is one of the most common, but it can be quite difficult to find.

High

A rare and fairly large variety, growing throughout almost all of Russia. The main characteristic of a ripe specimen is a deep brown cap and yellow stem. The cap shape is not much different from the previous variety, but tall morels have more elongated cells, resembling a diamond. These mushrooms prefer fertile soil, burned-out areas, and areas with abundant moss and sand.

Another variety, the conical morel, is very similar to the tall morel. However, due to its very slight differences, many mushroom pickers don't recognize it as a separate species and refer to it only as a subtype of the tall morel.

Steppe

The variety is easily recognized by its spherical, light-colored cap. Unlike other species, the steppe morel has a much denser structure (it has virtually no voids) and is one of the largest in Russia. The edges of the cap are fused to a small, light-colored stem.

Another characteristic feature of the steppe species is that such mushrooms grow in open spaces and prefer water most of all. The lifespan of the fruit is no more than 4 days, and during particularly dry periods the mushrooms may not appear at all.

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Yellow or round

Not all scientists recognize this species as a distinct variety and often equate it with the common morel. This variety was named for its distinctive spherical yellow cap.

Due to the rounded shape, the cells on the cap also take on an irregular, wavy appearance. This variety grows in temperate climates of the Northern Hemisphere and is occasionally found in Crimea.

Health benefits and restrictions on the consumption of morels

The fruits contain a large number of natural beneficial substances:

• protein (makes up almost 25% of the fruiting body);
• amino acids;
• B vitamins.

Consuming these mushrooms and products made from them has a positive effect on the gastrointestinal tract, reduces inflammation, and promotes resistance to various diseases. In Russian folk medicine, conical morel teas were used to improve vision.

https://www.youtube.com/watch?v=uaaXJGFH8VE

Morels and products prepared from them should not be consumed:

• children under 12 years of age;
• pregnant women;
• nursing mothers.

Recipes and cooking features

Morels are low-calorie mushrooms and are used to prepare many dishes:

• soups;
• sauces;
• paste;
• all kinds of casseroles;
• pilaf;
• You can make a filling for other dishes or dry it as a seasoning.

Before cooking, morels should be thoroughly washed and cleaned. Sort through the berries, removing as much sand, dirt, and snails as possible. Place the washed morels in a large container, cover with cold water, and let them sit for at least 2 hours.

Stir them occasionally to remove any remaining dirt. After this, rinse them thoroughly several more times, sorting them again. Once the cleaning process is complete, boil the mushrooms twice for 10-20 minutes in clean water. Discard the broth, as it is not suitable for consumption.

Fried morels

You will need for cooking:

1. Mushrooms: 1 kg
2. Onions: 0.5 kg
3. Sunflower oil
4. Butter.

In a frying pan with a mixture of vegetable oil and butter, fry the onion, cut into half rings. Add the sliced, boiled mushrooms and fry everything together for about 7 minutes. Fried mushrooms can be added to any side dish, such as pasta or potatoes.

Uzbek pilaf with morels

For pilaf you will need:

1. Mushrooms – 400 g
2. Carrots – 100 g
3. Butter – 75 g (or lamb fat – 60 g)
4. Rice – 200 g

Place the mushrooms in cold water, bring to a boil, and simmer for 3-4 minutes. Drain in a colander. Chop the mushrooms and fry in butter until reduced by half. Add the julienned carrots and cover with water. Once boiling, season with salt and spices. Bring the carrots to a boil and add the rinsed rice and water. Cook until tender, then turn off the heat and let sit for another 20 minutes.

Answers to frequently asked questions

Morels are classified as Category 3 mushrooms, but in many countries they are considered a delicacy and are even grown by gardeners in their own backyards. Only a few species are found in Russia, but in reality, there are many more. Morels are not only valuable for their taste but have also been used medicinally since ancient times to create tinctures, drops, and tablets.