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The morel cap outwardly resembles the dome of a closed umbrella with a wavy surface. This is a mushroom from the Morechkov family, the genus Caps. Considered the earliest mushroom in temperate climates, it is classified as conditionally edible.
Description of morel cap
The morel cap (pictured) is an early spring mushroom that grows up to 15 cm in height. The color depends on the age and place of growth. In young specimens, the color is brown, as it grows, it turns yellow or dark beige. The pulp is creamy, thin on the cap, fleshy on the stem, brittle, has a pleasant smell and mild taste.
Description of the hat
The upper part of the fruit body is cone-shaped with an uneven, wavy, vertically folded surface. Attached to the stem in the center, the edges are lowered.
The photo shows an adult morel cap mushroom; at any stage of the growing season, the cap does not open. Its average length is 4-6 cm, width is 4 cm. The surface is dry, smooth, slightly transparent.
Leg description
The shape is cylindrical, slightly compressed from the sides, it can be straight-growing or curved. It is wider at the base than at the top. There are specimens with a leg fused at the mycelium.
In old mushrooms, the structure is rigid, hollow, fibrous, the surface is finely scaly. In young specimens, it is whole, with a porous pulp. Length - 10-15 cm, width - 2.5 cm. 1/3 of the length of the leg is covered with a hat.
What is also the name of the morel cap
The morel cap mushroom is known under different names:
- Czech verp;
- morel conical cap;
- Morchella bohemica;
- morel tender;
- cap.
The species got its name from its resemblance to the more famous and common edible morel.
Is the mushroom edible or not
The fruit body in its raw state has aroma but no taste. It cannot be consumed without special treatment, since the composition contains toxic substances that can cause mild poisoning. In European countries, the mushroom is classified as an inedible allergen. In Russia, the species is listed in the last category in terms of nutritional value; it can be consumed only after hot processing.
How to cook a morel cap
Preliminary processing:
- The harvested crop is pre-soaked (for 2 hours) in cold salted water with the addition of citric acid. During this time, insects will leave the fruit body and debris will settle.
- At the base, the fruit stem is cut off.
- Then the mushrooms are boiled for 15-20 minutes, the broth is drained, since it contains toxins.
- The mushrooms are washed with hot water, the liquid is allowed to drain.
After processing, the raw material is ready for use. You can cook a morel cap like any mushroom. Fruit bodies are fried, stewed with vegetables, soup is boiled. The treated caps can be dried without losing their shape and flavor. The Czech verpa is used for winter harvesting or frozen in the freezer.Fruit bodies are versatile and taste good.
How to pickle
Spring mushrooms are better prepared with marinade as a preparation. The technology provides for heat treatment. One of the easy pickled morel cap recipes contains the following ingredients:
- 2 kg machined caps;
- 1 liter of water;
- 2 tsp salt;
- 0.5 tsp citric acid;
- 2 tbsp. l. Sahara;
- 5 tbsp. l. vinegar (6%);
- 5 pieces. bay leaf.
Pepper and cloves are added as desired.
Recipe sequence:
- Jars are sterilized, filled with mushrooms.
- All ingredients (except vinegar) are added to the water.
- Boil for 10 minutes, add vinegar.
- Mushrooms are poured with boiling marinade.
- Roll up the lids.
Banks are wrapped in a blanket and left for a day, then transferred to the cellar.
How to bake in sour cream
The recipe is for 0.5 kg of processed caps. Components of the dish:
- 2 tbsp. l. butter;
- 50 g of hard cheese;
- 1 tbsp. l. flour;
- 1 egg;
- 250 g sour cream.
Cooking morel caps in sour cream:
- Mushrooms are cut and fried in oil.
- Salt and spices are added to taste.
- Add flour, fry for 3 minutes.
- Pour in sour cream, stew for 5 minutes.
Put the contents of the pan on a baking sheet, pour over a beaten egg, sprinkle with cheese. Bake at t +180 0C until golden brown.
How to salt
Morel cap salting recipe:
- 1 kg of processed fruit bodies is placed in a container.
- Pour a mass of 50 g of salt.
- Put oppression on top.
- Leave for 12 hours.
During this time, under the influence of salt, the caps will give liquid. Add 0.5 tbsp to the mass. water and bring to a boil. A bay leaf, pepper, currant leaves in a small amount are thrown into the brine, boiled for 2 minutes. Mushrooms are packed in jars, closed with nylon lids.
Where and how the morel cap grows
The species cannot be called common, it is rare. The biological life is short, in 2 days the fruiting body grows old and disappears. The first colonies appear in early May, harvesting lasts about 10 days. The morel cap grows in groups on the moist soil of mixed forests, along the banks of reservoirs in reed thickets. The main aggregation of the species is observed in the European and Central part of Russia. It can be found in the Leningrad region, less often in the foothill regions of the North Caucasus.
What mushrooms can be confused with morel cap
The species does not have an official double, rather the morel cap refers to the false morels. At first glance, the cap looks like a line.
A closer look reveals clear differences. The shape of the cap at the line is raised up, is not domed on the leg, divided into several lobes. The leg, extended upward in the form of a funnel, with an uneven surface. The color of the top of the fruit is always darker than the bottom. Grows on roadsides and in coniferous forests.
What is the difference between a morel cap and a morel
There are no obvious differences between morels and morels. It is easy to confuse these types.
They grow at the same time, prefer moist soil. They belong to the same group of conditionally edible. And the way of processing fruiting bodies is no different. If during collection the two species are mixed, nothing terrible will happen.
They grow in numerous groups, the first specimens are found at the end of April. The biological cycle of the species is short. The size is larger than the caps, can weigh up to 350 g. Inside, the fruit bodies are hollow, the structure is fragile. The cap is round or ovoid, fused with the leg along the edge, which differs from the Czech verp. The surface is formed in the form of deep cells of various shapes. Young specimens are light beige; the older the specimen, the darker the color. There are dark brown with a gray tint. The stem is the same size as the cap, bumpy, cream or white, thickened at the base. For comparison, the top photo shows a morel, below is a Czech verp.
Conclusion
Morel cap is an early spring species that grows on moist soils of mixed forests, on the shores of lakes, small rivers, and wetlands. Occurs from the North Caucasus to the European part. Fruit bodies are versatile in processing, suitable for harvesting for the winter, they can be dried and frozen.
