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Morchella esculenta (commonly known as common morel, morel, yellow morel, true morel, morel mushroom, and sponge morel) is a species of fungus in the family Morchellaceae of the Ascomycota. It is one of the most readily recognized of all the edible mushrooms and highly sought after.
The cone-shaped cap is rounded or pointed, about 3–10 centimetres (1–4 inches) tall with a honeycomb-like network of ridged openings. The whitish stipe is shorter than the cap, sometimes bulbous, wrinkled and/or stained yellow, and hollow.
Morchella semilibera in Indiana, US. Certain Morchella species (M. eximia, M. importuna, M. tomentosa and others) exhibit a pyrophilic behaviour and may grow abundantly in forests which have been recently burned by a fire. [68] [69] Moderate-intensity fires are reported to produce higher abundances of morels than low- or high-intensity fires. [48]
Morchella esculenta (morel) must be cooked before eating. [21] Verpa bohemica is considered choice by some—it even can be found for sale as a "morel"—but cases of toxicity have been reported. Verpas appear to contain monomethylhydrazine [22] and similar precautions apply to them as Gyromitra species.
Morchella dunensis, the morel of the dunes, is a species of fungus in the family Morchellaceae . It was first described as a form of Morchella esculenta by Castañera and colleagues in 1996, [ 1 ] but was later recombined as a distinct species by Clowez. [ 2 ]
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Morchella rufobrunnea is the morel that is cultivated commercially per US patents 4594809 [23] and 4757640. [5] [24] This process was developed in 1982 by Ronald Ower with what he thought was Morchella esculenta; [23] M. rufobrunnea had not yet been described.
Morchella vulgaris is a widespread fungus of the family Morchellaceae . It was originally described in 1801 as a form of the common yellow morel ( Morchella esculenta ) by mycologist Christiaan Hendrik Persoon , but was later recombined as a distinct species by Samuel Gray .