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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".
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 species, (morel family) morels belong to the ascomycete grouping of fungi. Morels are difficult to grow commercially, but there are ongoing efforts to make cultivating morels at scale a reality. [10] Since 2014, some farmers in China have been cultivating morels outdoors in the spring; however, yields are variable. [10]
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.
No matter how experienced you are, if you aren’t 100% sure of a mushroom’s identification, don’t eat it.
The FDA says morels are generally considered safe to eat, but may contain toxins that can cause health problems. The report says the specific toxin in the Dave's Sushi morels is still unknown.
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.
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