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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 have a spongy top, while false morels tend to not have a pitted top. Additionally, morels have hollow stalks, while other similar-looking species have solid stalks.
Like many morel species, [6] the ecological mode of Morchella populiphila is not known with certainty, but it is suspected of being both saprobic (obtaining its nourishment from nonliving or decaying organic matter) and mycorrhizal (symbiotic with trees) at different stages in its life cycle. [7] Fruit bodies grow singly, scattered, or in groups.
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.
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 .