Morchella angusticeps

Morchella angusticeps, commonly known as the Black Morel, is a species of fungus in the family Morchellaceae. It is a popular and prized edible mushroom found in North America and Europe.

Taxonomy

The species was first described scientifically by American mycologist Charles Horton Peck in 1903. The specific epithet angusticeps is derived from the Latin words angustus meaning "narrow", and -ceps meaning "head".

Description

The fruit bodies of Morchella angusticeps are characterized by their distinctive honeycomb-like appearance. The cap is elongated, conical or cylindrical, and the ridges are dark brown to blackish, while the pits are lighter in color. The stipe is white to cream, and the spores are elliptical and smooth.

Habitat and distribution

Morchella angusticeps is found in both North America and Europe. It typically grows in forests, particularly in coniferous forests, and is often associated with fire sites or other disturbed areas. The fruit bodies appear in the spring, often after a warm rain.

Culinary uses

As an edible mushroom, Morchella angusticeps is highly sought after. It is often used in gourmet cooking, particularly in French cuisine. The mushrooms are typically cooked thoroughly before consumption, as raw morels can cause gastrointestinal upset.

See also

• List of Morchella species
• Mycology