Edible morel mushroom: description and photo

Morels are the first spring mushrooms that appear after the snow has melted and the soil has dried up. They belong to the Morel family and are represented by different species that do not differ significantly from each other in taste. Since ancient times in Our Country, edible morel, or real, was revered and used to prepare various dishes. Now in America and European countries, it is considered a delicacy that is in no way inferior to truffle in taste, so they are specially cultivated by planting mushroom plantations.

Where do morels grow

Edible morels can be found in coniferous and deciduous forests, on the edges, in ravines, clearings and clearings in the central and southern regions of Our Country. They grow in fairly bright, warm places in alder, birch, oak and mixed forests, as well as in areas after fires. They often actively spread even in city parks and forest belts. In the southern regions of the country, they prefer to grow in gardens and orchards. Different types of these mushrooms are often found in the forests and mountainous areas of North America, Europe, Australia and Asia.

What do edible morels look like?

A real edible morel mushroom, as in the photo, has a spherical, rounded hat of brown or gray-brown color, which is distinguished by an uneven, cellular, pronounced sinuous surface.

Along the edges, the cap is connected to a notched, expanding to the bottom leg of white or yellowish color. Inside the edible morel is completely hollow, so its weight is very small. Even having collected a whole basket, you can not feel the mass of the forest “harvest”. The pulp of the mushroom is fragile and thin, has a pleasant mushroom aroma. The height of one specimen is about 15 cm. The length of the egg-shaped hat is 5 cm, and its diameter is 4-5 cm. At the same time, the hat and stem are almost commensurate in length.

Is it possible to eat morel ordinary (edible)

Common morel refers to conditionally edible mushrooms. It can be eaten only after a sufficiently long heat treatment. All varieties of morels – conical, delicate, delicacy – are edible and are widely consumed in food around the world. On sale you can also find frozen, canned or dried members of the family. First, boil them for 30 minutes. and only then baked, fried or stewed.

The taste of the mushroom morel real (edible)

The first spring edible morels have excellent taste, despite the strange, somewhat original appearance. Their pulp is tender, characterized by an incredibly pleasant mushroom taste and an unusual forest aroma of spring thawed patches and last year’s grass. Thin, crisp white flesh with a pronounced smell is appreciated by gourmets, and the correct preparation of these mushrooms allows you to create true culinary masterpieces.

Benefits and harm to the body

Edible morels benefit the human body in that they contain:

• substance FD4, a type of polysaccharides that strengthens the eye muscles and prevents clouding of the lens;
• active ingredients that enhance immunity;
• vitamins and minerals.

In folk medicine, a decoction of mushrooms is used to improve the functionality of the gastrointestinal tract, increase appetite. They are used to prepare medicines used in official medicine for the treatment of rheumatism and joint diseases. The ability of these mushrooms to purify the blood and lymphatic system is known.

With proper preparation and observance of heat treatment standards, mushrooms are not ways to harm the human body. The exception is individual intolerance to the product. They must be collected in ecologically clean areas. However, do not abuse edible morels.

How to distinguish edible morels from false counterparts

The most dangerous poisonous counterparts of edible representatives of the morel family are the lines:

• ordinary;

  

• giant.

  

However, if the giant species is large in size, then with an ordinary line the situation is much more complicated. Both those and other mushrooms contain a poisonous substance – gyromitrin. However, in edible morels, its amount is minimal, while in lines the rate of poison is so high that it is dangerous to human health and life. Related mushrooms are very similar in appearance, although upon closer examination there are still differences. Lines have a very short, almost imperceptible stem, in contrast to edible specimens, the length of the cap and legs of which are almost proportional. Morels are characterized by a hollow interior, which can be clearly seen when broken.

The lines have sinuous pulp inside.

The cap of edible mushrooms is completely covered with sinuous cells; at the line it is folded, in appearance similar to the kernel of a walnut. Lines grow in the same place – on clearings, cleared of sod soil, on the edges of mixed forests and conflagrations.

How not to make a mistake when looking for edible morels, you can learn from the video: 

When to pick edible morel mushrooms

Edible morels are collected at the end of April and throughout May in deciduous floodplains, on the edges and in ravines, in recently burned places. The first mushrooms in the season are classified as conditionally edible. That is, for safety in their preparation, certain rules must be observed. Most often they grow singly on forest edges and lawns in places with grass cover. In favorable growing conditions, representatives settle in small groups.

Rules for collecting edible morels

“Quiet spring hunting” after a long winter is the joy of every mushroom picker. In sun-warmed places in ravines, under trees and shrubs in deciduous forests, there are common edible morels, as in the photo below. They prefer fertile, naturally fertilized soils. If you met one mushroom, then you should search the entire clearing around. Often, edible morel representatives hide in the grass, where it can be quite difficult to find them. It is easier to pick mushrooms in open areas after fires. For cutting, you need a sharp knife, which is used to cut the stem of the mushroom at ground level. Only young, not overgrown specimens are suitable for food.

There are other varieties of edible mushrooms of the Morel family:

1. Conical morel – grows in mixed forests in open glades or along sandy paths in large groups. The conical species has a more elongated cone shape and a rather dark cap, and the flesh is very thin and crispy.

   

2. Morel cap. This species settles in illuminated places along roadsides, clearings, and in burnt areas. The stem of the mushroom is very small, so it looks like one hat, which is where the name of the species comes from. The taste of such representatives is distinguished by tenderness, but the aroma is weaker than that of other morels.

   

   Important! In the context, all varieties of edible morels are always hollow.

   

How to cook edible morel mushrooms

The secret of cooking spring mushrooms is that they are pre-boiled for half an hour. After that, the broth is drained and not used for food, and the mushrooms are thoroughly washed with cold water. This preparation eliminates the risk of poisoning.

Next, the product is subjected to culinary processing:

• extinguishing;
• hotter;
• making mushroom sauce.

You can use them as a filling for pies, pies.

A delicious dish that will be appreciated by real gourmets is morels stewed in sour cream or milk. For this:

1. Boiled mushrooms are fried at maximum heat along with onions, salted and peppered.
2. Dust lightly with flour.
3. Add milk, sour cream or a mixture of them with a few tablespoons of butter.
4. Let it simmer a little and remove from heat.

For preparations for the winter, a method such as drying is used, the period of which should take at least three months. To prepare culinary dishes in winter, dried mushrooms are soaked, boiled and then cooked in accordance with the recipe. A natural seasoning for any dish is made from mushroom powder, which is a very strong flavoring agent. To do this, dried mushrooms are not soaked, but ground into a dry mixture. In any of the listed types of processing, they are a real delicacy.

Conclusion

Edible morel should not be ignored, because it is not only tasty, but also good for health. Subject to the rules of collection and preparation, it will not bring any harm to the body and, moreover, poisoning. Well, a spring hike in the forest after a long winter will also bring a lot of pleasant impressions.