Morchella elata

Description

Morchella elata is a species of fungus in the family Morchellaceae. It is one of many related species commonly known as black morels, and until 2012 the name M. elata was broadly applied to black morels throughout the globe. It is fruits during spring on soil.

It is a choice edible mushroom that should be well cooked before consumption.

Like other Morels this species varies a lot in size, color and shape from mushroom to mushroom.

Common names: Black Morel.

Mushroom Identification

1. Cap

   3–8cm across, 5–12 cm tall, sometimes conical in shape, but it’s often globular. Has an irregular array of pits separated by narrow ridges to give the honeycomb structure.

2. Stipe (stalk)

   White or pale cream and 3–12cm tall.

3. Spores

   Deep cream to yellow in color, elliptical and smooth. They are located in the pits of the honeycomb-like structure of the cap.

4. Not to be confused with

   The poisonous false morel (Gyromitra esculenta) is found in sandy soil under pine trees.

Toxicity

Morels contain small amounts of hydrazine toxins or an unknown toxin that are destroyed through cooking, (the presence of hydrazine is controversial since there are no primary references of hydrazine having been detected in the species), so morel mushrooms should never be eaten raw. It has been reported that even cooked morels can sometimes cause mild intoxication symptoms when consumed with alcohol.

This mushroom should not be eaten as it causes gastrointestinal disorder and cannot easily be identified without a microscope.

History

The Black Morel that we find in Europe was described scientifically in 1822 by the great Swedish mycologist Elias Magnus Fries, who gave it the name Morchella elata. Other synonyms of Morchella elata include Helvella esculenta (L.) Sowerby, Phallus esculentus L., and Morchella rotunda (Fr.) Boud.

The generic name Morchella is said to come from morchel, an old German word meaning 'mushroom', while the specific epithet elata is Latin and simply means tall.

Cooking Notes

Morels are very good when fried in butter and served on toast with a creamy sauce. Also, make mushroom soup and serve it in dishes with one whole Morel floating in the middle with a small splash of fresh cream.

All Morels are marvelous when served with a meat dish such as beef or pork and a selection of roasted vegetables.

Dried Black Morels in a sealed container will last indefinitely.

Photo sources:

Photo 1 - Author: Johannes Harnisch (jrussula) (CC BY-SA 3.0)

Photo 2 - Author: Dan Molter (shroomydan) (CC BY-SA 3.0)

Photo 3 - Author: Dan Molter (shroomydan) (CC BY-SA 3.0)