Morel mushrooms: photos of edible and inedible, description, benefits and harms

Morels are edible mushrooms found in forests in early spring. They are classified as a conditionally edible group. If you follow the rules of cooking, they get tasty and healthy dishes. Photos of morel mushrooms will help distinguish them from other varieties.

Why is the mushroom called morel

According to the photo and description, morel mushrooms have a spongy surface. According to one version, this name comes from the word “wrinkle”. The fruit body is heterogeneous and resembles deep wrinkles. Among the people, representatives of this species were called snowdrops, since they appeared after the snow melted.

Types of morel mushrooms

The genus Morel is still not well understood. More than 80 species are distinguished in this group. This is a complex classification that is constantly changing and does not have clear criteria. All varieties have a similar structure, they are considered conditionally edible.

tall morel

The variety is large in size: it reaches 5-15 cm in width, 30 cm in height. The fruit body is dark in color, covered with triangular-shaped cells and narrow vertical folds. Copies are collected in May, less often in June. There is a high view on the edges in forests, mountainous areas.

In young specimens, the cells are brown with an olive tint, in mature specimens they are brown, almost black, and the partitions are ocher. The stem of the mushroom is cylindrical, with a granular texture. Its height reaches 15 cm, diameter – 3 cm. The leg, at first white, gradually becomes yellowish.

Conical morel

In the conical variety, the cap has an elongated shape, its edges adhere tightly to the stem. The height is from 6 to 18 cm. The diameter of the cap is from 2 to 8 cm, the height is up to 9 cm. The color of the conical representative is varied, from yellow to brown. Most often they are brown or grayish in color.

Inside the cap has an empty cavity. Above are convex folds, darker in color. Outwardly, the surface resembles cells stretched from top to bottom.

The leg is cylindrical, up to 5 cm high, 3 cm thick. Its inner part is also hollow. The surface of the leg is velvety, covered with grooves. The flesh of the conical species is cream or white. It is thin, fragile, tender, dries quickly. Taste and smell are absent.

real morel

Morel edible, or real – this is the most popular variety. Its fruit body is large, fleshy, the inner part is hollow. In height, such a mushroom reaches 20 cm, while it has a small mass.

Representatives of this species have an egg-shaped hat, often rounded, sometimes flattened. The edges are in close contact with the leg. The height of the cap is up to 7 cm, in girth it reaches 3 – 8 cm. There are specimens with yellow, brown and gray color. Gradually their color darkens. The cap has an uneven surface, it consists of numerous recesses.

The leg of an edible type is hollow, in the form of a cylinder, with voids inside. It breaks easily, has a whitish color. With age, such a specimen acquires a yellow or beige color. Its flesh is light, ocher or cream in color, easily crushed. The taste is pleasant, the smell is practically absent.

Semi-free morel

The mushroom has a pronounced leg and cap. Its average height is 10 cm. Sometimes representatives of this group grow up to 20 cm. Their internal cavities are not filled with anything. The cream leg breaks easily. Its height is from 5 to 12 cm, it reaches 3 cm in girth. Its surface is rough to the touch.

The hat reaches 2 – 4 cm in height. Its upper part grows together with the leg, its edges remain free. On the surface there are folds of irregular shape. There are clear ribs that gradually turn black. The color of the cap is brown, light or dark.

steppe morel

This large mushroom grows up to 25 cm in height. Its mass reaches 2 kg. Prefers open areas: steppes, meadows, glades. The steppe variety has a grey-brown spherical hat 2 to 10 cm in size, the edges of which adhere to the cream leg.

The steppe species is developing rapidly. The fruit body is formed in 7 days. In spring, the steppe variety often grows in groups. If the winter turned out to be little snowy, then the mushrooms do not have enough moisture for development. Dense white pulp is distinguished by the absence of voids. Numerous cells are clearly visible on the hat.

stinky morel

The mushroom is also known as Veselka vulgaris. It reaches a height of 10 – 30 cm. The fruit body is ovoid in shape, in girth – 6 cm. The shell is leathery, smooth, white or cream in color. Inside is a gelatinous pulp.

As the oars grows, a spongy cylindrical leg is formed. Then a hat up to 5 cm high is formed. Its surface is cellular, slimy, dark olive in color. There is a disc-shaped hole at the top. Mature specimens have an unpleasant rotting odor.

Veselka ordinary is not used when it reaches full maturity. Within a few hours, the pulp decomposes. Veselka is harvested in the early stages of growth, when it is shaped like an egg or a traditional mushroom.

What do morel mushrooms look like

Morels are large mushrooms with a fleshy, fragile fruiting body. They usually consist of a stem and a cap. Their surface is wrinkled, reminiscent of honeycombs, only empty and narrower. The bell-shaped cap has a spore-bearing layer, its surface is spongy or wavy. The edges can grow to the stem or remain free. Hat color is brown.

The height of the mushrooms is 2 to 25 cm. Their legs are white, brown or yellowish, cylindrical in shape. Sometimes there is a thickening near the base. The surface of the foot is smooth or scaly.

The fruit body has cavities inside and consists of numerous branches. They are separated by partitions, in the center there are pores for the transfer of useful substances. The pulp is white, waxy, thin, easily broken.

Where morels grow

Often these representatives are found in parks, forest and steppe areas. In addition, they appear on the 3rd – 4th year after the fires and fellings.

What areas do morels grow in?

Morel grows in the temperate climate zone. It is collected in Eurasia, North America and Australia. Some species are found in Mexico, India, Turkey.

Five varieties are well known in Our Country. Morel mushrooms live in the Moscow region, Tver, Ulyanovsk, Samara, Rostov regions. They are also found in the Urals, Altai, Siberia, Primorsky Krai.

What forests do morels grow in?

Morels prefer well-lit areas. They grow in fertile soil rich in lime. They are more common singly, rarely form groups. They are collected in coniferous and mixed forests, parks and apple orchards.

Sometimes representatives of the Morel family appear on sandy soils. In the southern regions they are collected on lawns and household plots. When searching, it is recommended to check ravines, banks of rivers and streams, fallen trees, but it is easier to conduct a “quiet hunt” on clearings, lawns, next to forest paths overgrown with tall grass.

Morel-like mushrooms

Morels are similar in appearance to other mushrooms that grow in early spring. They are often confused with lines that contain a dangerous poison and are called false morels.

A line is a spring marsupial mushroom, similar to a morel. When eaten, the toxin that the fungus contains changes the composition of the blood. The lethal dose of such a product is 0,4 – 1 kg. To cleanse the pulp of poison, you need to cook it for at least 10 minutes. All the poison then passes into the water, which must be drained. Then the mass is washed with clean water.

The line and morel have obvious differences. The former have a shapeless hat that resembles the convolutions of the brain. In morels, the hat is cone-shaped, elongated. The lines do not push the soil apart, but grow through it, so their leg must be cleaned of the earth, small branches and other debris.

To distinguish between these types of mushrooms, you need to cut off their leg. In morels, the inside is hollow, not filled with anything. Lines differ in uniform sinuous pulp; in addition, they do not have a pronounced mushroom smell.

Mushroom morel edible or not

Morels are conditionally edible mushrooms. There is an opinion that they must first be boiled, then drained and rinsed well. In fact, when using morels, such precautions are not required. Before eating, standard heat treatment is sufficient.

When to pick morel mushrooms

These mushrooms are harvested in early spring when the snow is gone. In Europe, they appear from April to the end of May. On the territory of Our Country, this variety does not grow until the first decade of May. The last specimens are found in mid-June. Sometimes in a warm autumn, a second wave occurs, then morels are harvested until early October.

What does morels taste like?

The product is valued for its rich mushroom flavor. In Europe and America, they are considered a delicacy, which has almost no smell.

What are useful morels

Since ancient times, morel representatives have been used to treat eye diseases, improve the condition of nearsightedness and age-related farsightedness. The composition contains substances that strengthen the eye muscles and protect the lens from clouding. Based on these mushrooms, drugs are being developed to combat cataracts.

In folk medicine, the product is used to treat diseases of the stomach and intestines. A tincture of these mushrooms is a good remedy for conjunctivitis. The pulp also contains polysaccharides, which suppress the activity of cancer cells and viruses, stimulate the immune system.

Harm morels

So that mushrooms do not harm the body, they are washed and heat-treated before use. In the presence of diseases of the pancreas, kidneys and digestive system, first consult a doctor.

The use of morels

Fruiting bodies are added to sauces and side dishes, combined with meat, potatoes and other vegetables. To get a tasty and healthy dish, you need to know how to cook morels. The mushroom mass is placed in water and brought to a boil. The pan is kept on the stove for 10 – 15 minutes. The finished mass can be fried, added to soups, salads and other dishes.

Is it possible to get poisoned by morels

Morels are most dangerous when consumed in excess. In addition, mushrooms are not used raw, since there is a high risk of poisoning. If you follow these simple rules, you can avoid negative consequences.

Symptoms and signs of morel poisoning

Food poisoning is defined by the following signs:

• severe pain in the stomach;
• nausea, vomiting;
• increased heart rate;
• diarrhea;
• headache;
• weakness, drowsiness.

The first symptoms appear 6 hours after the use of the product. If you do not take action, then there is a destruction of the tissues of the liver and urinary system. In severe cases, convulsions, hallucinations begin, the victim loses consciousness.

First aid for morel mushroom poisoning

In case of fungal poisoning, the victim is given first aid:

• wash the stomach;
• give activated charcoal or another sorbent to drink;
• include the intake of large amounts of warm liquids.

Dangerous toxins need to be quickly removed from the patient’s body. A doctor is called in to treat the poisoning. The specialist will prescribe treatment or make a decision to transfer the patient to a hospital. The rehabilitation period takes up to several weeks, depending on the age and condition of the victim.

Conclusion

A photo of morel mushrooms will help distinguish them from other varieties. Only strong specimens without damage are used for food. It is important to cook mushrooms properly, then they will bring health benefits. When the first signs of poisoning appear, immediately consult a doctor.