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Morchella (morels)

The genus Morchella includes all those fungi, known as the People's morels, provided with a stem and a hat with a particular shape (called a miter) similar to the honeycomb of a beehive. This kind of ascomycetes has been variously interpreted by different authors, some of which have come to distinguish within it to 40 species at the other extreme some recognize only 2 or 3 species, all other aspects of bringing back a mere varieties or forms them. It 'a mushroom by the following morphological characters: Cap: 5-15 × 4-10 cm, with elongated miter ends more or less pointed, with vertical ribs usually almost parallel, slightly wavy, thick , connected by horizontal ribs evident, forming cavities rather deep, blackish brown. Stem: white or pale yellow, cylindrical, hollow, often staked brown. Meat : white, a little 'cartilage, slight smell. Habitat: typically spring mushroom, growing mainly in April and May in wet places, often near water courses, particularly in the ash. Edibility: excellent edible cooked by poisonous raw. Class Ascomycetes Order AGARICALI Family MORCHELLACEE Genre Morchella Species Common name CONICAL Morels

How do I clean : All the morels should be washed well before the dive and then running water from the alveoli to expel any unwelcome guests such as snails, insects, sand, debris and various; scartino specimens are too old, where the typical odor of morels has increased becoming unpleasant, because in addition to bad would be indigestible. How to cook: the morel mushrooms are among the most sought after and appreciated, and if well cooked, can be prepared in all ways. The best results are obtained, however, in soups and pancakes. How to preserve : the dried morels are excellent.

Morchella esculenta is perhaps the most widespread species, and is characterized by irregularly shaped miter, brownish-yellow colors. Some of the most popular varieties of M. esculenta are: var. vulgaris, of grayish color, no yellow tones; var. rotunda, honey-yellow with a machine gun and more rounded; var. umbrina, brownish-gray darker. Mushroom up to twenty cm tall and with a large machine gun up to ten cm, very large machine gun and spherical cavity formed by disordered and irregular, and angular, and rounded. It 'a mushroom by the following morphological characters: Cap: rather elastic and tenacious, with odor spermatic. Stem: distinct from the hat, white or whitish, cylindrical or autoclaved, cable, slightly grainy surface. Meat : somewhat elastic and tenacious, with odor spermatic. Habitat: typically spring mushroom, growing mainly in April and May in wet places, often near water courses, particularly in the ash, elms, poplars, or in vineyards and orchards. Edibility: excellent edible cooked by poisonous raw. Class Ascomycetes Order AGARICALI Family & # 160; Genre ESCULENTA MORCHELLACEE Morchella Species common name Morels How do I clean : all the morels should be washed well before the dive and then running water from the alveoli to expel any unwelcome guests such as snails, insects, sand, and various debris, it scartino the specimens are too old, in which the typical odor of morels has increased becoming unpleasant, because in addition to bad would be indigestible. How to cook: the morels are among fungi most wanted and appreciated, and if well cooked, can be prepared in every way. The best results are obtained, however, in soups and pancakes. How to preserve : the dried morels are excellent.