Morchella esculenta var. umbrina

(Boud.) S. Imai

Yellow morel

Morchellaceae Edible: Mushroom, Fungus 2,631 iNaturalist observations

Has a deadly poisonous lookalike — see comparison below

iNaturalist· cc-by-nc-sa

iNaturalist· cc-by-nc

Summary

Morchella esculenta (commonly known as common morel, morel, yellow morel, true morel, morel mushroom, and sponge morel) is a species of fungus in the family Morchellaceae of the Ascomycota. 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 centimetres (1–3 inches) broad by 2–10 cm (1–4 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 (1–3+1⁄2 in) long by 2–5 cm (1–2 in) thick, and white to yellow. The fungus fruits under hardwoods and conifers during a short period in the spring, depending on the weather, and is also associated with old orchards, woods and disturbed grounds. It is one of the most readily recognized of all the edible mushrooms and highly sought after.

Description

A mushroom in the family Morchellaceae found in temperate regions, commonly known as yellow morel.

This description is brief — help expand it

Edible Uses

The mushroom fruiting body is edible.

Medicinal Uses

In Jammu and Kashmir wild mushrooms, locally known as Himalayan wild mushroom, Gucchi, Morchella conica and M. esculenta, are gathered and supplied as medical remedy.