Morchella deliciosa

Description

Morchella deliciosa is a species of edible fungus in the family Morchellaceae. It was first described scientifically by Elias Magnus Fries in 1822. It is a European species, although the name has erroneously been applied to morphologically similar North American morels.

This morel is very common in Europe where it produces medium-sized fruiting bodies under pine, spruce, cedar, oak, and ash trees from February to May in the plain and sometimes until September in the mountains.

Mushroom Identification

1. Fruit Bodies

   Quite small, has a height of 3-6 (8) cm and a diameter of 2.5-3 (4) cm, is ovoid to ovoid-conical, with a wrinkled surface and perforated by deep alveoli, irregular of different size, initially narrow, then elongated and wavy, separated by thick and very fine hairy ridges that darken in old age. The edge is irregular and overgrown with the foot. The sponge is quickly empty inside (with a single cavity), the walls being fluffy. The color is initially more or less gray but then differs in maturity, depending on the variation, between light red meat and lead-brown, becoming older to the almost brownish-blackish form of livido-alutacea.

2. Stem

   3-5 (7) cm and a thickness of 1.3-2 (2.5) cm, is formed something irregular cylindrical as thickened at the base, quite solid, also with a single cavity, flaky or granular. Its color is dirty white.

3. Flesh

   Is always white, waxy, and very fragile, with a delicious taste like a pleasant, faint mushroom smell.

4. Microscopic Characteristics

   It has ellipsoidal spores, smooth and hyaline (translucent), very heavy, having a size of (17) 20-26 x 13-16 microns, and are colored yellow-ocher.

5. Chemical Reactions

   Do not change color after the addition of chemical reagents.

Cooking Notes

These morels can be prepared as ciulama, with vegetables, but not with other mushrooms (due to its specific taste and smell) or as a sauce, served with white meat (chicken, turkey, pigeon, veal). It is also suitable with pork, veal, crayfish, mussels, snails or as a puff pastry with ham or in a pie (for example "queen-style", with veal or chicken). Due to its small size, this sponge mushroom cannot be fried like schnitzel or filled with meat.

Dried and prepared after soaking, the sponges develop a more intense taste and smell (also use the soaking water filtered through a sieve).

It is not recommended to use the stem, as it becomes gummy after soaking.

Synonyms

1. Morilla deliciosa (Fr.) Quél. (1892)

2. Morchella deliciosa var. incarnata Quél. (1892)

3. Morchella deliciosa var. elegans Boud. (1897)

4. Morchella deliciosa var. purpurascens Boud. (1897)

5. Morchella deliciosa fm. carnea (Fr.) Bres. (1932)

6. Morchella deliciosa fm. livido-alutacea (Fr.) Bres. (1932)

7. Morchella conica var. deliciosa (Fr.) Cetto (1988)

Photo sources:

Photo 1 - Author: algarsal (CC BY 4.0)

Photo 2 - Author: sarahfaulwetter (Public Domain)