morel ID

[Nicksoutheast]

Hello, this is the Morel that I found in Mcdonalds drivethru, can some one please confirm that this is a Morchella Elata please and how rare are they?

Plus whats the best way to cook it?

http://www.wildaboutbritain.co.uk/ar...o=57088&cat=77

Many thanks
Nick

[Leif]

The link is here:



It is definitely a Morchella, and you need to section it to check whether it is a M. semilibera. It does look like a Morchella elata to my eyes, given the dark cap, and the alignment of the pits and ridges. Anyway, it is definitely not a Gyromitra, hence safe to eat as long as you cook it.

A notorious case of morel poisoning occurred in 1992 in Vancouver when raw morels were served at a retirement dinner for the chief of police. Many of the guests became ill before the evening was over, though not seriously. The main symptoms were vomiting.

[NickCantle]

I'd say that due to past experience with Morchella elata, this is what you have. As Leif said though, check it's not Mitrophora semilibera. This is easily done with a simple cut down the middle of the fruit body. The stem if this is Morchella elata should join the fertile head at the bottom, though with Mitrophora semilibera, the stem joins the fertile head near the top of the inside- Thus giving it the common name 'Semi-free Morel'

Nick

[PeteS]

It does look like Morchella elata to me too, but I cannot be 100% sure. Personally I tend to avoid picking a mushroom if there's just one specimen but this is up to you.

I am beginning to think that it's not worth looking for Morels in the countryside, amoungst ash trees and the like. You are more likely to have success walking (even driving) about town and looking in gardens, car parks, patches of wood chip etc. The impression that I am getting that, for whatever reason, Morchella esculenta is becoming a rare site indeed.

[Leif]

Yes, I too suspect that new housing estates might be the best hunting ground. I have in the past searched supermarket flower beds, without success, though Agrocybe praecox is quite common in that habitat.

[mykonik]

Originally Posted by PeteS

It does look like Morchella elata to me too, but I cannot be 100% sure. Personally I tend to avoid picking a mushroom if there's just one specimen but this is up to you.

I am beginning to think that it's not worth looking for Morels in the countryside, amoungst ash trees and the like. You are more likely to have success walking (even driving) about town and looking in gardens, car parks, patches of wood chip etc. The impression that I am getting that, for whatever reason, Morchella esculenta is becoming a rare site indeed.

I think that you are right about morels 'becoming a rare sight' - but I have to query that this is Morchella elata - I think the blackness of the 'ribs' may be due to the thing having started to dry out - it seems also, too rounded for M. elata to me as well !

None of the Morchella's are common, and the fruitings are often very sporadic - even in places where they are known to occur in hundreds in one season they may be very sparse or even absent for many years afterwards !

Very irritating, but good fun looking for them !!?

Nick

[Leif]

Well, whatever it is, I read that Morels need slow prolonged cooking. Apparently in cream is good. I would have thought that a Morel cream sauce would go well with pasta. Or maybe on toast?

[NickCantle]

I reckon that FJ's probably got some dynamite recipes up his sleeves- Well, what's a man to do with 38,636,201 kg's of Morels annually?

[FungiJohn]

Originally Posted by NickCantle

I reckon that FJ's probably got some dynamite recipes up his sleeves- Well, what's a man to do with 38,636,201 kg's of Morels annually?

If I've told you once Nick, I've told you a million times don't exaggerate

Beef fillet in a wild mushroom and Madera sauce is my favourite but you do tire of it every day

[NickCantle]

Lmao, rub it in MorelJohn Sounds superb mate. I've still got dried M. elata from '07 Trouble is, they're about 3cm now