The common morel is the only edible morel

The common morel is a conditionally edible mushroom of the Morel family. In another way, the common morel is called the edible morel. Of the morel family, this is the only representative that is suitable for eating.

In Latin, the name sounds - Morchella esculenta.

Inside the mushroom is hollow, so its weight is small. The hat is round in shape, resembling an egg, sometimes there are common morels with spherical or flattened hats.

The color of the cap varies greatly depending on various external factors, for example, the age of the mushrooms or their places of growth. The longer the edible morels grow, the darker they become.

The cap of the common morel has a rather specific structure: the surface is uneven, wrinkled, with dimples. The pits can be of different sizes, they are lined with hymenium. Cells irregular, slightly rounded. In addition to the cells, the fungus has light ribs, which are rather narrow in shape.

The leg is shaped like a cylinder, at its base there is a thickening. The leg breaks easily. The pulp of the mushroom is very fragile, tender and crumbles easily. The color of the pulp is light, close to ocher. Over time, the leg becomes darker. The pulp does not have a pronounced mushroom smell, but it tastes good.

Places of growth of common morels

Edible morels prefer warm and bright places. These mushrooms grow on soils saturated with lime. Alder, birch, ash and oak forests are excellent for them, in addition, they grow in forests mixed with needles.

Among the fallen leaves, it is not easy to notice the common morel, since its camouflage coloring allows it to remain invisible. Most often, these mushrooms grow alone.

Where and when are edible morels collected?

Common morels are quite rare mushrooms, although among other morels they are the most common. They are collected on lawns and forest edges with grass cover. In the south of Russia, they can be found directly in the garden or vegetable garden.

In search of morels, you can go as early as the end of April, but early morels are more watery and have an indefinite smell. In May, they become stronger and acquire a real mushroom aroma with a slight fruity note. In the middle lane, there are much fewer April morels than May ones. Individual specimens can be found even at the beginning of June.

As a rule, edible morels grow in groups. They are found on the slopes of ravines, in clearings, in dense forests, among clearings and in bushes. Often these mushrooms appear on the sites of forest fires.

Edible morels also appear in the parks and gardens of large cities. These mushrooms even grow in Australia. In the US, they are expensive, they even have the Morel Fanciers Society, whose representatives call morels "kings of mushrooms."

How dangerous can morels be?

Morels, like lines, contain a dangerous substance called gyromitrin. But in the lines of this substance there is much more than in morels or a morel cap. Some researchers believe that morels grow in many areas that do not contain the toxin.

Dangerous similarity, or how to distinguish an edible morel from a line?

Some mushroom pickers confuse common morels with their poisonous counterparts. Indeed, related species are very similar, but they can be distinguished due to the shape, it is worth paying attention to the fact that the cap of the edible morel is round, in addition, its size is larger than that of poisonous species.

In a morel, the length of the cap and the legs are almost the same, and in the line, the leg is often shortened, sometimes it is not visible at all.

In morels, both the cap and the leg are hollow inside, and the lines are filled with sinuous pulp. On the surface of the morel are sinuous cells.

Edibility of common morels

In our country, these mushrooms are allowed for harvesting. These are conditionally edible mushrooms, they must first be boiled. Morels can also be dried. We treat these mushrooms with caution, since from time to time there is information about cases of morel poisoning. But this is due to improper preparation of mushrooms or the fact that poisonous lines are often sold in the markets instead of morels.

Morels are fried, boiled and dried. Before use, they are boiled, the broth is drained, and the mushrooms are then washed with cold water. After this procedure, morels can be fried without fear. When dried, toxins are completely neutralized. Morels can be stewed in butter, sour cream or milk.