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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 esculenta is commonly known by various names: morel, common morel, true morel, morel mushroom, yellow morel, sponge morel, [15] Molly Moocher, haystack, and dryland fish. [2] In Nepal it is known as Guchi chyau. [16] The specific epithet is derived from the Latin esculenta, meaning "edible".
Despite this, the false morel is listed as hazardous in official mushroom lists published by the Catalan Government [13] and sale to the public is prohibited throughout Spain. [71] Outside of Europe, G. esculenta is consumed in the Great Lakes region and some western states in the United States. [72]
No matter how experienced you are, if you aren’t 100% sure of a mushroom’s identification, don’t eat it. Morel mushrooms have returned to Idaho. What to know, how to avoid ‘poisonous ...
Raw morel mushrooms are 90% water, 5% carbohydrates, 3% protein, and 1% fat. A 100 gram reference amount supplies 31 calories, and is a rich source of iron (94% of the Daily Value, DV), manganese, phosphorus, zinc, and vitamin D (34% DV, if having been exposed to sunlight or artificial ultraviolet light).
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