Morel - Definition and Overview

Morel
Scientific classification
Domain: Eukaryota Kingdom: Fungi Division: Ascomycota Subdivision: Pezizomycotina Class: Pezizomycetes Order: Pezizales Family: Morchellaceae Genus: Morchella
Species
Morchella angusticeps Morchella conica Morchella costata Morchella crassipes Morchella elata Morchella esculenta Morchella gigas Morchella semilibera Morchella spongiola Morchella spongiola var. dunensis Morchella vulgaris Morchella sp. MA4SSI73 Morchella sp. UC 1475091

The morel is a famed type of edible cup fungus. The morel produces a highly porous ascocarp, greatly prized by gourmet cooks.

The best known morel is the Morchella deliciosa, which is commonly known as just morel. Other types include Morchella esculenta, Morchella elata, Morchella semilibera, and Morchella vulgaris.

The morel is the state mushroom of Minnesota.

When gathering morels, care must be taken to distinguish them from the poisonous False Morel (Gyromitra esculenta).

External links

• The Great Morel (http://www.bright.net/~wildwood)
• Wild Harvest  (http://www.wild-harvest.com)

The morel grows abundantly in the years following forest fires.