Share
Blog
Print
Email
BookmarkThe morel (Morchella) is a genus of edible cup fungi.
They produce highly porous ascocarps, prized by gourmet cooks, particularly for French cuisine.
The morel grows abundantly in the two and sometimes three years immediately following a forest fire, but where fire suppression is practiced, may grow regularly though in small amount in the same spot year after year.
This is not to be confused with the false morel, which is similar in appearance but extremely poisonous..
For more information about the topic Morel mushroom, read the full article at Wikipedia.org, or see the following related articles:
How mushrooms spread spores — An ascocarp, or ascoma (plural: ascomata), is the fruiting body of an ascomycete fungus. It consists of very tightly interwoven hyphae and may ... > read more
False morel fungus — The False morel (Gyromitra esculenta), also known a variety of common names such as Lorchel, Brain fungus, Red mushroom or Beefsteak mushroom, is a ... > read more
Note: This page refers to an article that is licensed under the GNU Free Documentation License. It uses material from the article Morel mushroom at Wikipedia.org. See the Wikipedia copyright page for more details.
