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The largest of the Morel family that grows in Our Country is a steppe species. It is distinguished by special external characteristics. Morel steppe does not live long, the collection season can begin in the period from April to June. The life expectancy of the fungus is only 5 – 7 days.
Where do steppe morels live
Steppe morels need dry wormwood steppes for full growth and development. Mushrooms grow on clay soils of virgin type. They can grow, forming circles, 10 – 15 pieces around a small area.
Steppe morels are found throughout the European part of the country, and also grow in Central Asia. Most often, these mushrooms can be seen in the regions:
- Crimea;
- Kalmykia;
- Rostov region;
- Saratov region;
- Volgograd region.
What do steppe morels look like
All varieties of mushrooms consist of a cap, stem and fruiting body. When describing the external characteristics, the shades of the spore powder are also taken into account. Spore powder is obtained from the spores of the fruiting body to determine the generic variety and the suitability of the fungus for food.
Description of the steppe morel:
- head. It has a light brown tint, is formed as a ball or an ovoid oval. Its diameter is from 2 to 10 cm, especially large mushrooms grow up to 15 cm. The hat is not filled with anything inside, divided into sections.
- Leg. White, short, its length does not exceed 2 cm.
- Fruit body reaches a maximum size of 25 cm, while the weight can increase up to 2,5 kg. The pulp of the mushroom is characterized by increased elasticity. The spore powder is creamy gray in color.
Is it possible to eat steppe morels
Morels are harvested for further drying or curing. They belong to the type of edible mushrooms, ideally combining the taste and aroma properties of morel varieties proper and dried porcini mushrooms. That is why one of the names of the mushroom is “steppe white”, it is also often called the “king of spring mushrooms”.
Taste qualities of steppe morels
Steppe morels are recommended as the basis for mushroom soup because of the pronounced mushroom taste. Powder prepared from the mushroom is suitable for adding to first and second courses, and is used as a base for sauces.
When baked, morels begin to exude a special aroma, so they are suitable for cooking shish kebabs strung on skewers.
Dried steppe morels, which are used for cooking first and second courses, are soaked for 8-10 hours. After that, they completely restore their original shape. This property is especially in demand in the culinary arts, so morels are used to prepare author’s dishes with restaurant serving.
Benefits and harm to the body
Mushrooms are a special plant product. The benefits and harms of morel can be judged after a thorough study of the properties and influences of the elements of the composition of the fruiting body. At this point, the properties have not been studied enough.
It is known that these mushrooms contain polysaccharides that have a positive effect on the lens of the eye. This explains the information about their use for the treatment of eye diseases.
The division classification according to nutritional value refers this variety to the third group. This means the content of a small amount of nutrients and trace elements. The table is designed for only 4 groups.
It is known that the composition of the product contains such toxic substances as gyromitrin and methyl hydrazine. However, they completely disappear when dried, and when cooked, they remain in water. The use of the product depends entirely on the indicators of human health. Due to the possible negative reaction of the body, these varieties are contraindicated in pregnant women, nursing mothers and children under the age of 12 years.
False twins of steppe morels
One of the dangers of mushroom picking is the wrong definition of ownership. Although the steppe morel has distinctive features, it is often confused with false lines.
The lines have an external resemblance, they can appear in open areas of forests located near the steppe zones at the same time.
Stitch on the photo:
The main differences:
- the pores of poisonous lines are arranged chaotically, do not have the same shape, while on edible morels the pores are located in accordance with the laws of symmetry;
- inside the cap of representatives of the edible species there is a hollow space, at the lines it is covered with a sticky secret;
- morels have a pronounced mushroom aroma, while stitches are odorless.
By these signs, false representatives can be easily distinguished. In addition, before collecting, it is recommended to watch a video of experienced mushroom pickers, where you can clearly see the steppe morel.
Collection rules
The collection season is highly extended. Fruiting bodies can ripen from April to June, while their life expectancy is short. The fruit body can grow in a matter of days, and with a warm spring, the ripening time is reduced. Mushroom pickers bypass areas of distribution, starting from the end of March.
When collecting, it is recommended to take into account the features of the structure, to follow the basic rules:
- with a small sharp knife, cut off the leg at the very base;
- the collected specimens are laid out on the prepared fabric in a basket so that the hats are not squeezed;
- before drying, the caps are blown out, as a large amount of sand, dust, grass particles accumulate in them.
The use of steppe morels
Before you start cooking, the mushrooms must be washed with warm water, getting rid of particles of dirt. They are processed in one of the ways: boiled and added to dishes or dried and put away for storage.
For a decoction, take a large amount of water, boil at a strong boil for 20 – 25 minutes.
Despite the fact that the steppe morel is called the steppe porcini mushroom, it is strictly forbidden to use decoctions for making soups, as is done with porcini mushrooms. Due to the content of toxins, the decoction can provoke food poisoning.
For drying use electric dryers or ovens. Drying time depends on the size of the fruiting body, the total number of mushrooms. Dried morels are eaten only 3 months after drying: they must lie down in a dark, dry place before use.
This variety is not suitable for salting or pickling, but can be used as a standalone dish. The stuffing for kulebyak is often prepared from the product, mushroom mass is made.
Dried specimens are stored so that they do not have contact with moisture, otherwise the hat will become moldy from the inside, the product will lose its taste and be unsuitable for use.
Conclusion
Steppe morel is an edible mushroom that can be used to cook delicious unusual dishes. The danger in collecting this variety is the external resemblance to false twins. Experienced mushroom pickers advise taking a photo of the steppe morel with you and comparing it in appearance and characteristic features.