Morchella esculenta

Morchella esculenta, commonly known as the yellow morel, common morel, morel mushroom, or 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.

Taxonomy

The scientific name Morchella esculenta derives from the Latin morchella, meaning mushroom, and esculenta, meaning edible. It was first described scientifically by Carl Linnaeus in 1753.

Description

Morchella esculenta is characterized by its distinctive honeycomb appearance. The cap is typically 2–7 cm high and 2–5 cm wide, with ridges that are usually buff or tan, and pits that are lemon-yellow to yellow-brown. The stipe is white or cream-colored, hollow, and more or less equal in width throughout its length.

Distribution and habitat

Morchella esculenta is found in North America, Europe, Asia, and Australia. It is commonly found in forests, orchards, gardens, and sometimes in grasslands, often in close association with certain types of trees, particularly ash, elm, and apple.

Culinary uses

Morchella esculenta is highly prized as a food. It is collected, sold, and eaten worldwide. It is used in various culinary dishes, often sautéed with onions and garlic, or used in soups, sauces, or stuffings.

See also

• List of Morchella species
• Edible mushroom

References

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  Morchella esculenta in Germany
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  Morchella esculenta
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  Morchella esculenta