Content
- 1 Why is the mushroom called morel
- 2 Types of morel mushrooms
- 3 What morel mushrooms look like
- 4 Where morels grow
- 5 Morel-like mushrooms
- 6 Morel mushroom edible or not
- 7 When to pick morel mushrooms
- 8 What morels taste like
- 9 Why morels are useful
- 10 Morels harm
- 11 Application of morels
- 12 Is it possible to get poisoned with morels
- 13 Symptoms and signs of morel poisoning
- 14 First aid for mushroom poisoning with morels
- 15 Conclusion
Morels are edible mushrooms found in forests in early spring. They are classified as conditionally edible. Subject to the rules of preparation, tasty and healthy dishes are obtained from them. Photos of morel mushrooms will help distinguish them from other varieties.
Why is the mushroom called morel
According to the photo and description, morel mushrooms have a spongy surface. According to one version, this name comes from the word "wrinkle". The fruit body is heterogeneous and resembles deep wrinkles. Among the people, representatives of this species were called snowdrops, since they appeared after the snow melted.
Types of morel mushrooms
The genus Morel is still not well understood. More than 80 species are distinguished in this group. It is a complex classification that is constantly changing and lacks clear criteria. All varieties have a similar structure, they are considered conditionally edible.
Tall morel
The variety is large in size: it reaches 5 - 15 cm in width and 30 cm in height. The fruit body is dark in color, covered with triangular cells and narrow vertical folds. The specimens are harvested in May, less often in June. There is a high view on the edges of forests, mountainous areas.
In young specimens, the cells are brown with olive tint, in mature ones they are brown, almost black, and the septa are ocher. The stem of the mushroom is cylindrical, granular texture. Its height reaches 15 cm, diameter - 3 cm. The leg, at first white, gradually becomes yellowish.
Conical morel
In the conical variety, the cap has an elongated shape, its edges adhere tightly to the stem. The height is from 6 to 18 cm. The diameter of the cap is from 2 to 8 cm, the height is up to 9 cm. The color of the conical representative is varied, from yellow to brown. Most often they are brown or grayish in color.
The inside of the cap has an empty cavity. Above are convex folds of a darker color. Outwardly, the surface resembles cells elongated from top to bottom.
The leg is cylindrical, up to 5 cm high, 3 cm thick. Its inner part is also hollow. The surface of the leg is velvety, covered with grooves. The conical flesh is creamy or white. It is thin, fragile, delicate, dries quickly. There is no taste or smell.
Real morel
Edible morel, or real, is the most popular variety. Its fruit body is large, fleshy, the inner part is hollow. In height, such a mushroom reaches 20 cm, while it has a small mass.
Representatives of this species have an egg-shaped cap, often rounded, sometimes flattened. The edges are in close contact with the leg. The height of the cap is up to 7 cm, in the girth it reaches 3 - 8 cm. There are specimens with yellow, brown and gray coloration. Gradually, their color darkens. The cap has an uneven surface, it consists of numerous depressions.
The edible leg is hollow, in the form of a cylinder, with voids inside. It breaks easily and has a whitish color. With age, such a specimen acquires a yellow or beige color. Its pulp is light, ocher or cream in color, easily crushed. The taste is pleasant, the smell is practically absent.
Semi-free morel
The mushroom has a pronounced stem and cap. Its average height is 10 cm. Sometimes representatives of this group grow up to 20 cm. Their internal cavities are not filled with anything. The creamy leg breaks easily. Its height is from 5 to 12 cm, in girth it reaches 3 cm. Its surface is rough to the touch.
The hat reaches 2 - 4 cm in height. Its upper part grows together with the leg, its edges remain free. There are folds of irregular shape on the surface. There are clear ribs that gradually turn black. The color of the cap is brown, light or dark.
Steppe morel
This large mushroom grows up to 25 cm in height. Its mass reaches 2 kg. Prefers open areas: steppes, meadows, glades. The steppe variety has a gray-brown spherical cap measuring 2 to 10 cm, the edges of which grow to a creamy stem.
The steppe species is developing rapidly. The fruiting body is formed in 7 days. In spring, the steppe variety often grows in groups. If the winter is with little snow, then the mushrooms do not have enough moisture for development. The dense white flesh is characterized by the absence of voids. Numerous cells are clearly visible on the cap.
Smelly morel
The mushroom is also known as Veselka ordinary. It reaches a height of 10 - 30 cm. The fruit body is egg-shaped, in girth - 6 cm. The skin is leathery, smooth, white or cream-colored. Inside there is a gelatinous pulp.
As it grows, a spongy stem of a cylindrical shape is formed at the veselka. Then a cap is formed up to 5 cm high. Its surface is cellular, slimy, dark olive in color. There is a disc-shaped hole at the top. Mature specimens have an unpleasant rotting smell.
Veselka ordinary is not used when it reaches full maturity. In a few hours, the pulp decomposes. Veselka is harvested in the early stages of growth, when it is in the shape of an egg or traditional mushroom.
What morel mushrooms look like
Morels are large mushrooms with a fleshy, fragile fruiting body. They usually consist of a leg and a cap. Their surface is wrinkled, reminiscent of a honeycomb, only empty and narrower. The bell-cap has a spore-bearing layer, its surface is spongy or wavy. The edges can adhere to the leg or remain free. The color of the cap is brown.
The height of the mushrooms is 2 to 25 cm. Their legs are white, brown or yellowish, cylindrical in shape. Sometimes there is a thickening near the base. The surface of the leg is smooth or scaly.
The fruit body has cavities inside and consists of numerous branches. They are separated by partitions, in the center there are pores for the transfer of nutrients. The pulp is white, waxy, thin, breaks easily.
Where morels grow
Often these representatives are found in parks, forest and steppe areas. In addition, they appear in the 3rd - 4th year after fires and felling.
In what areas do morels grow
Morel grows in a temperate climatic zone. It is collected in Eurasia, North America and Australia. Some species are found in Mexico, India, Turkey.
Five varieties are well known in Russia. Morel mushrooms live in the Moscow region, Tver, Ulyanovsk, Samara, Rostov regions. They are also found in the Urals, Altai, Siberia, Primorsky Krai.
What forests do morels grow in
Morels prefer well-lit areas. They grow in fertile soil saturated with lime. They are more often found singly, rarely form groups. They are collected in coniferous and mixed forests, parks and apple orchards.
Sometimes representatives of the Morechkov family appear on sandy soils. In the southern regions, they are collected on lawns and personal plots. When searching, it is recommended to check ravines, river banks and streams, fallen trees, but it is easier to carry out a "quiet hunt" on clearings, lawns, next to forest paths overgrown with tall grass.
Morel-like mushrooms
Morels are similar in appearance to other mushrooms that grow in early spring. They are often confused with lines that contain dangerous poison and are called false morels.
Stroke is a spring marsupial mushroom similar to a morel. When consumed in food, the toxin that the fungus contains changes the composition of the blood. The lethal dose of such a product is 0.4 - 1 kg. To cleanse the pulp from the poison, you need to cook it for at least 10 minutes. All the poison then goes into water, which is necessarily drained. Then the mass is washed with clean water.
The lines and morels have clear differences. The former have a shapeless cap that resembles the convolutions of the brain. Morels have a cone-shaped, elongated cap. The lines do not push the soil apart, but grow through it, so their leg must be cleaned of soil, small branches and other debris.
To distinguish between these types of mushrooms, you need to cut off their stem. Morels have a hollow inner part, not filled with anything. The lines are characterized by a uniform, sinuous pulp; in addition, they lack a pronounced mushroom smell.
Morel mushroom edible or not
Morels are conditionally edible mushrooms. There is an opinion that they must first be boiled, then drained and rinsed well. In fact, no such precautions are required when using morels. Standard heat treatment is sufficient before eating.
When to pick morel mushrooms
These mushrooms are harvested in early spring when the snow cover melts. In Europe, they appear from April to the end of May. On the territory of Russia, this variety does not grow earlier than the first decade of May. The last copies are found in mid-June. Sometimes a second wave occurs in warm autumn, then morels are harvested before early October.
What morels taste like
The product is appreciated for its rich mushroom flavor. In Europe and America, they are considered a delicacy with almost no smell.
Why morels are useful
Since ancient times, representatives of morels have been used to treat eye diseases, improve myopia and age-related hyperopia. The composition contains substances that strengthen the eye muscles and protect the lens from clouding. On the basis of these fungi, drugs are being developed to combat cataracts.
In folk medicine, the product is used to treat diseases of the stomach and intestines. Tincture of these mushrooms is a good remedy for conjunctivitis. The pulp also contains polysaccharides, which suppress the activity of cancer cells and viruses, and stimulate immunity.
Morels harm
So that the mushrooms do not harm the body, they are washed and heat treated before use. In the presence of diseases of the pancreas, kidneys and digestive system, first consult a doctor.
Application of morels
Fruit bodies are added to sauces and side dishes, combined with meat, potatoes and other vegetables. To get a tasty and healthy dish, you need to know how to cook morels. The mushroom mass is placed in water and brought to a boil. Keep the pan on the stove for 10 to 15 minutes. The finished mass can be fried, added to soups, salads and other dishes.
Is it possible to get poisoned with morels
Morels are most dangerous when consumed excessively. In addition, mushrooms are not used raw, since there is a high risk of poisoning. By following these simple rules, negative consequences can be avoided.
Symptoms and signs of morel poisoning
Food poisoning is determined by the following criteria:
- severe stomach pain;
- nausea, vomiting;
- increased heartbeat;
- diarrhea;
- headaches;
- weakness, drowsiness.
The first symptoms appear 6 hours after consuming the product. If you do not take action, then the destruction of the tissues of the liver and urinary system occurs. In severe cases, convulsions, hallucinations begin, the victim loses consciousness.
First aid for mushroom poisoning with morels
In case of poisoning with fungi, the victim is given first aid:
- wash the stomach;
- give activated charcoal or other sorbent to drink;
- include drinking a lot of warm liquids.
Dangerous toxins need to be removed from the patient's body faster. A doctor is called to treat the poisoning. The specialist will prescribe treatment or decide to transfer the patient to a hospital. The rehabilitation period takes up to several weeks, depending on the age and condition of the victim.
Conclusion
A photo of morel mushrooms will help distinguish them from other varieties. Only strong specimens without damage are used for food. It is important to cook the mushrooms properly, then they will bring health benefits. When the first signs of poisoning appear, immediately consult a doctor.
