Morel mushroom

Morel Mushroom

The Morel Mushroom (Morchella), also known as sponge mushroom, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota). These distinctive fungi have a honeycomb appearance, due to the network of ridges with pits composing their cap.

Taxonomy

The genus Morchella is derived from morchel, an old German word for mushroom, while morel itself is derived from the Latin maurus meaning brown.

Description

Morels are characterized by their unique honeycomb appearance which is due to the network of ridges with pits. The cap is attached to the stem at the lower end, and is free from the stem at the top. The stem is usually white or a whitish color.

Habitat and distribution

Morels are found across North America, Europe, Asia and Australia, and in varied habitats, including deciduous woodlands, coniferous forests, orchards, gardens and burnt areas.

Culinary uses

Morels are highly prized by gourmet cooks, particularly in French cuisine. Due to their unique flavor, they are often used in soups, sauces, and other gourmet dishes.

Health effects

Morels contain small amounts of hydrazine toxins that are removed by thorough cooking; morel mushrooms should never be eaten raw. It has been reported that even cooked morels can sometimes cause mild symptoms of upset stomach when consumed with alcohol.

See also

• Mushroom hunting
• Mushroom poisoning
• Edible mushroom

External links

• Morel Mushroom Information