Also known as sponge morel, haystack, may mushroom, yellow morel and Molly Moocher, this distinctive mushroom is found in Europe and North America where it grows singly or in groups on chalky soil under deciduous trees such as ash, elm, cottonwood and apple. In the US, it is widely distributed and common east of the Rocky Mountains. The mushroom grows 4-6″ high from mid to late spring and begins with a cap that looks like a tightly compressed grayish sponge with lighter-colored ridges. As is matures, the cap expands to 1-3″ across and is hollow, egg-shaped or oval, yellowish to brownish, and honeycombed with ridges and deep pits. The bottom of the cap is fused to a stout white stalk that is ribbed, hollow, and enlarged at the base. The dark cream to yellow spores are elliptical and smooth, and produced in the pits of the honeycomb. The spore print is creamy white or pale ochre.
Morels are highly sought as a culinary treat but are considered edible only when cooked. Because insects hide in the pits of the honeycomb the morels must be cleaned by cutting them lengthwise and washing with running water or using a small, soft artist’s brush to eliminate the insects. Morels can be fried in butter, used in soup, stews or a creamy sauce and are especially appealing stuffed. In addition, morels may be dried to intensify their flavor and extend their culinary use.
Care must be taken to correctly identify the common morel before eating as it resembles false morels (Gyromitra esculenta and G. brunnea) which are potentially toxic.
Photo Credit: https://commons.wikimedia.org/wiki/File:2011-04-30_Morchella_esculenta.jpg
Karen