Morel Mushrooms

The term morel is used for the 15 species of edible Morchella mushrooms. Genus Morchella is derived from morchel, an old German word for mushroom, while morel itself is derived from the Latin maurus meaning brown. Morels are normally found in forest areas but often will be found in urbanized areas such as parks, roadsides and lawns. The mycelium of morels, which is the vegetative part of the fungus,consists of a mass of branching threadlike hyphae growing beneath the soil surface and connecting with tree roots; these relationships can be mycorrhizal or saprobic. Morels are varied in shape and occur in diverse habitats. The edible Morchella Esculenta is typically found beginning in early april and continuing into early summer. Morels do not have caps and gills of the type found on most other commonly seen mushrooms. The stems are hollow and the caps are spongy and honeycomb-like, with numerous fissures or "pits". The classis yellow morel is quite common in North America, but is not restricted to just this continent. The yellow morel has a delicate flavor combined with a meaty texture. This species is considered to be one of the most prized and delicious of all Morchella. Morchella fungi are highly coveted for culinary uses making them highly sought after by mushroom hunters. Wild-collected morels are seasonably available and command premium prices in up-scale grocery stores and local markets. Dried morel mushrooms can be found packaged for sale in small quantities and are available year round. The cultivation of Morchella species has proved difficult. While there are some detectable patterns in habitats and growth conditions, these are not consistent enough to be used for general cultivation. Although they are fine edibles, morels are mildly toxic to many people if consumed raw. Morels should always be cooked before eating. Cooking destroys heat-labile toxins in the mushrooms that can cause gastric distress.

Species include black, gray, white, yellow, and other varieties, all hollow inside with a heavily wrinkled cap. Morels are easily recognized by their unique shape. The stems are hollow and the caps are spongy and honeycomb-like, with numerous fissures or "pits", which many suggest resembles the texture of a brain. The size of morels varies greatly, from as small as a pinky finger to as large as a foot.

Since they resist cultivation, morels have moved from being a seasonal delicacy in the U.S., to be enjoyed when they can be collected in spring, to an expensive luxury item, out of the casual reach of most diners. They can appear in haute cuisine as an ingredient with a cachet similar to that of truffles and caviar, but are also suited to most dishes that feature ordinary white mushroom. The flavor of morels is more intense when fresh than when dried.