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Morchella deliciosa is a species of edible fungus [2] in the family Morchellaceae. It was first described scientifically by Elias Magnus Fries in 1822. [ 3 ] It is a European species, although the name has erroneously been applied to morphologically similar North American morels.
Morchella rufobrunnea, commonly known as the blushing morel, is a species of ascomycete fungus in the family Morchellaceae. A choice edible species, the fungus was described as new to science in 1998 by mycologists Gastón Guzmán and Fidel Tapia from collections made in Veracruz , Mexico.
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 species have an ascocarp with a sponge-like pileus, with a hollow stipe and pileus. Verpa species have a cup-like or thimble-shaped, smooth or wrinkled pileus above a hollow stipe. Disciotis has a cup-like pileus with vein-like hymenial folds and a small or nonexistent stipe. [4] The ascospores are ellipsoid, smooth, and usually ...
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.
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