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Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota).These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps.
Morchella esculenta is commonly known by various names: morel, common morel, true morel, morel mushroom, yellow morel, sponge morel, [15] Molly Moocher, haystack, and dryland fish. [2] In Nepal it is known as Guchi chyau. [16] The specific epithet is derived from the Latin esculenta, meaning "edible".
The first morels have been confirmed in Indiana. Here's what to know about the springtime delicacy.
Other than the anamorph genus Costantinella, the three remaining genera of Morchellaceae are distinguished by ascocarp morphology. Morchella species have an ascocarp with a sponge-like pileus, with a hollow stipe and pileus.
The cone-shaped cap is rounded or pointed, about 3–10 centimetres (1–4 inches) tall with a honeycomb-like network of ridged openings. The whitish stipe is shorter than the cap, sometimes bulbous, wrinkled and/or stained yellow, and hollow.
It is one of many related species commonly known as black morels, and until 2012 the name M. elata was broadly applied to black morels throughout the globe. [ 1 ] [ 2 ] Like most members of the genus, M. elata is a popular edible fungus and is sought by many mushroom hunters .
A collection of mature specimens from San Francisco, US. Morchella rufobrunnea is the morel that is cultivated commercially per US patents 4594809 [23] and 4757640. [5] [24] This process was developed in 1982 by Ronald Ower with what he thought was Morchella esculenta; [23] M. rufobrunnea had not yet been described.
The Pezizales are an order of the subphylum Pezizomycotina within the phylum Ascomycota.The order contains 16 families, 199 genera, and 1683 species. [1] It contains a number of species of economic importance, such as morels, the black and white truffles, and the desert truffles.