Posts

More more Morels! – A Grey Morel…

8 Comments/in , /by

Well, this UK drought we’re having this April has got to be the wettest on record! But the morels are enjoying it and they’re still out there.

The pictures of the following were kindly submitted by Thalia Kenton when she was asking about them earlier this April – thanks again for the pics Thalia.

As you know, what we have here is a Morel (Morille) (Morchella esculenta) but it’s looking a little off colour than it normally would! Strange stuff indeed.

What we have to understand is that there are many variants of the delightful Morel out there to be discovered. Size, shape and colour can vary so much from Morel to Morel, but are typically light brown/ochre in colour. Caps can be round, oval or conical-like (but not so much as the Black Morel).

I might go as far as to say this could possibly be the recognised variant Morchella vulgaris because of the grey colours in the cap – but the shape is described as being more ovoid in shape. Hmm! tricky. Another contender could be Morchella esculenta var. umbrina, a smallish Morel with grey/dark colours. Again I can’t be certain exactly…

One thing is for sure though is that this is a Morel and not the poisonous False Morel (Gyromitra esculenta) which is darker red/brown with twisted lobes in an irregular ‘brain-like’ shape. It is found mainly with conifers at the same time of year, particularly favouring sandy soil.

I’ve had so many pictures lately from several website visitors and I’ve had at least 3 people finding similar looking Morels. It’s all good stuff. And they’re exceptionally make for good eating. Just cross-check you’ve find the right thing first before cooking.

Enjoy…

Grey Morel

Morchella esculenta variant – Pictures courtesy of Thalia Kenton

Wonders in the Woodchip! The Black Morel

30 Comments/in , /by

They always say ‘ keep your favourite edible mushroom sites a big secret’, but it’s even better to prize this information out of other people! Hoo ha ha! (my best evil laugh)

Picture of Black Morel (Morchella elata)A Gardener/ landscaper, while in the area, overheard my mushroom ravings while at my local watering hole. He wanted me to identify a mushroom found in one of his new clients’ gardens. After a quick glance on his iPhone I immediately knew it was a Black Morel (Morchella elata).

After badgering the poor chap and discovering the exact location of these beauties (literally up the road!) I went onward to then bother the owner of the said garden. Luckily he was very accommodating and allowed me to take pictures and take them all if I wanted. I only took a few and left the rest to do their thing.

This is the season for Morels, which is early spring (April/May) and they were in abundance amongst the woodchip of this side street front garden. They were a little past their prime and were very large specimens (up to 15cm). Most of the older and blacker ones had split open at the top, but a few were salvageable and I took these home.

The Black Morel is similar to the more common Yellow Morel (Morchella esculenta) but it is darker reddish brown (getting blacker as it ages). The cap is more conical in shape with almost parallel ridges and pits flowing vertically upwards. And like the Yellow Morel it is also completely hollow inside both the cap and stem. Take a closer look at the stem which is whitish/brown – you’ll also see mini granules on it’s surface which have a mildly rough texture.

A totally natural environment for the Black Morel is on Chalky soil within coniferous woodland (esp. Scotland), but in recent years these fungi have appeared more often in urban environments such as roadsides or wasteland, and especially in gardens amongst the woodchip. The mycelium itself remains in the wood throughout transport and when scattered on a soil it likes it tends to fruit in numbers.

As a much sought after, excellent edible mushroom it’s best to grab these when they are younger, and also remember they are not out for long as they have a short fruiting season.

I’m no top chef but I do know you shouldn’t eat these raw, they must be cooked well before consumption. Their hollow body acts as a natural dish when cut in half. Filling them with a savoury stuffing to put in the oven is a great idea. They also go well with in sauces accompanying meat dishes due to their strong robust flavour.

For now I’m going to dry my specimens as this is the best method for storage, and I’ll come back to them later when I have a few recipe ideas. A good tip is to make sure you clean them thoroughly before storing as insects can tend be missed when hidden in the hidey holes!

And for those interested not only with their unique taste and culinary value, here’s a list of nutritional benefits contained within an approximate portion of 3 Morels:

  • Iron: 68% RDA
  • Vitamin D: 52% RDA
  • Copper: 31% RDA
  • Manganese: 29% RDA
  • Phosphorus: 19% RDA
  • Zinc: 14% RDA
  • Riboflavin (Vitamin B2): 12% RDA

Hope you all find some soon. Enjoy.

Black mushroom with honeycomb pattern

The Black Morel (Morchella elata). Note the granular surface on the stem and hollow body when cut in half.

And to end, I’d like to finish with this popular carol:

The first morel the shepherds did see
In the springtime beneath a dying elm tree:
Morel, morel,
Morel, morel!
Where we find them we never will tell,
Morel!

All together now…