Morel Mushroom

Name: Morel mushroom (genus Morchella) — a prized spring wild mushroom with a honeycomb-patterned, conical, hollow cap and a pale, hollow stem. Yellow, black and grey morels are the main types.

Description

Morels grow in woodlands, burned forests and orchards in spring across Europe, North America and Asia, and have been gathered and prized since ancient times. They are famous for their distinctive honeycomb look, and nutty, earthy, smoky flavour, and are among the most sought-after wild foods, selling for high prices.

Morels are difficult to cultivate commercially, so most are still foraged. They contain heat-sensitive toxins and must always be cooked, and false morels (Gyromitra), which look somewhat similar but have a brain-like, folded cap, are poisonous.

Main nutrition value

Morels provide vitamin D, iron, copper, manganese and fibre, and are considered an unusually nutritious wild mushroom, though eaten only occasionally.

How best to be consumed

Morels must always be thoroughly cooked, never eaten raw.

1. Slice lengthwise and rinse well in cold water, since the hollow cavities hold grit and insects.
2. Sauté in butter for 10 to 15 minutes, until fully cooked.
3. Serve in cream sauces, with eggs, asparagus, chicken or on toast.
4. Dry them for storage, and rehydrate in warm water, using the soaking liquid in sauces after straining.
5. Never eat them raw, and eat only a moderate amount the first time.

Overconsumption could cause…

Morels are safe only when properly identified and fully cooked.

1. Poisoning from raw or undercooked morels, which cause vomiting, diarrhoea and cramps, and are more dangerous with alcohol.
2. Mushroom poisoning from mistaken identification of wild fungi, some of which are deadly and look very similar to edible kinds, so never eat wild mushrooms unless an expert has identified them.
3. Confusion with toxic false morels, which can cause serious illness.
4. Reactions in some people even to well-cooked morels.

GroupsMushroomsFungi (mushrooms)Low fatLow sodiumRich in ironRich in vitamin DFresh

Related foodsMaitake MushroomWhite Button MushroomChanterelle MushroomOyster MushroomShiitake MushroomEnoki Mushroom

Wikipedia — Morchella, used for origin, naming and history: https://en.wikipedia.org/wiki/Morchella