Search results
Results from the WOW.Com Content Network
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".
Mushroom collectors are famously protective of their hunting sites. Beyond their deliciousness, morels are also notoriously elusive, and expensive.
G. esculenta resembles the various species of true morel, although the latter are more symmetric and look more like pitted gray, tan, or brown sponges. Its cap is generally darker and larger. [21] G. gigas, G. infula and G. ambigua in particular are similar, [18] the latter two being toxic to humans. [17]
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.
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. The spore print is off-white. [1]
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 .
The first morels have been confirmed in Indiana. Here's what to know about the springtime delicacy.
Should you cut morels or pull them from the ground? An expert from the Missouri Mycological Society weighs in on the debate.