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Morchella esculenta (commonly known as common morel, morel, yellow morel, true morel, morel mushroom, and sponge morel) is a species of fungus in the family Morchellaceae of the Ascomycota. It is one of the most readily recognized of all the edible mushrooms and highly sought after.
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.
Morel mushrooms are safe to eat, but novice hunters should be aware of "false morels," too. Many similar-looking species have wrinkled caps and are saddle-shaped, but that does not mean they are ...
Gray fire morel, Morchella tomentosa: Very dark colored when young, but lightens with age. Considered one of the most desirable edible fungi in the area. Early false morel, Verpa bohemica: One of the first mushrooms to emerge in the late spring or early summer. In some people, the early false morel is known to cause gastric upset.
Should you cut morels or pull them from the ground? An expert from the Missouri Mycological Society weighs in on the debate.
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Morchella tridentina is a cosmopolitan species of ascomycete fungus in the family Morchellaceae.Commonly referred to as the mountain blond or western blond morel in North America, it produces conical, grey to buff fruit bodies that are rufescent and grow up to 20 cm (7.9 in) tall and 5 cm (2.0 in) wide.
Our area is a great place to forage wild mushrooms.
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