Morel (Morchella esculenta)Systematics:
- Department: Ascomycota (Ascomycetes)
- Subdivision: Pezizomycotina (Pesizomycotins)
- Class: Pezizomycetes (Pecicomycetes)
- Subclass: Pezizomycetidae (Pecicomycetes)
- Order: Pezizales
- Family: Morchellaceae (Morels)
- Genus: Morchella (Morel)
- Species: Morchella esculenta (Morel real)
- Other names for the mushroom:
- Morel edible
Real morel (Morchella esculenta) is found in spring, from April (and in other years even from March), in floodplain forests and parks, especially under alder, aspen, poplar. Experience shows that the main season for morels coincides with the flowering of apple trees.
The height of the present Morel (Morchella esculenta) is up to 15 cm. The cap is round-spherical, gray-brown or brown, coarse-meshed, uneven. The edge of the cap grows together with the leg. The leg is whitish or yellowish, widened at the bottom, often notched. The whole mushroom is hollow. The pulp is thin, waxy-brittle, with a pleasant and fragrant smell and taste.
Similar to other types of morels, but they are all edible. Do not confuse it with an ordinary line. He grows in coniferous forests, his hat is curved and not hollow; it is deadly poisonous.
Real morel (Morchella esculenta) is edible. Many gourmets even equate it with the finest truffle.
Video about the Morel mushroom real: