Morchella esculenta, (commonly known as common morel, morel, yellow morel, true morel, morel mushroom, and sponge morel) is a species of fungus in the Morchellaceae family of the Ascomycota. It is one of the most readily recognized of all the edible mushrooms and highly sought after. Each fruit body begins as a tightly compressed, grayish sponge with lighter ridges, and expands to form a large yellowish sponge with large pits and ridges raised on a large white stem. The pitted yellow-brown caps measure 2–7 cm (0.8–2.8 in) broad by 2–10 cm (0.8–3.9 in) tall, and are fused to the stem at its lower margin, forming a continuous hollow. The pits are rounded and irregularly arranged. The hollow stem is typically 2–9 cm (0.8–3.5 in) long by 2–5 cm (0.8–2.0 in) thick, and white to yellow. The fungus fruits under hardwoods during a short period in the spring, depending on the weather, but it is also associated with old orchards, woods, disturbed grounds and burnt areas. Although a process was reported in 1982 to grow the fruit bodies under controlled conditions, attempts to cultivate the mushroom commercially have only been partially successful.
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Our History
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Wisconsin Mycological Society (WMS), was established many years ago, dedicated to the study and enjoyment of wild mushrooms and other fungi. Education, photography, safety and nature are our goals. We do not ID mushrooms through this website. If you are in need of an ID consider Wild Food Wisconsin or Mushroom Identification Group.
If You Suspect a Poisoning
If you suspect that you have consumed a poisonous mushroom, contact a physician, the closest hospital ER or dial 911. |