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The morel cap looks like the dome of a closed umbrella with a wavy surface. This is a mushroom from the Morel family, the genus Caps. It is considered the earliest mushroom in temperate climates and is classified as conditionally edible.
Description of the morel cap
Morel cap (pictured) is an early spring mushroom that grows up to 15 cm in height. Color depends on age and place of growth. Young specimens are brown in color, but as they mature they turn yellow or dark beige.The pulp is creamy, thin on the cap, fleshy on the stem, brittle, has a pleasant smell and mild taste.
Description of the cap
The upper part of the fruit body is cone-shaped with an uneven, wavy, vertically folded surface. It is attached to the leg in the center, the edges are lowered.
The photo shows an adult morel cap mushroom; the cap does not open at any stage of the growing season. Its average length is 4-6 cm, width is 4 cm. The surface is dry, smooth, slightly transparent.
Description of the leg
The shape is cylindrical, slightly compressed laterally, and can be upright or curved. Wider at the base than at the top. There are specimens with a stalk fused to the mycelium.
Old mushrooms have a rigid, hollow, fibrous structure and a finely scaly surface. Young specimens have solid, porous flesh. Length – 10-15 cm, width – 2.5 cm. The leg is covered with a cap for 1/3 of its length.
What is another name for a morel cap?
The morel cap mushroom is known under different names:
- Bohemian verpa;
- morel conical cap;
- Morchella bohemica;
- tender morel;
- cap.
The species got its name due to its resemblance to the more famous and common edible morel.
Is the mushroom edible or not?
The fruit body, when raw, has an aroma but no taste. It cannot be consumed without special treatment, since it contains toxic substances that can cause mild poisoning. In European countries, the mushroom is classified as an inedible allergen. In Russia, the species is included in the last category in terms of nutritional value; it can be consumed only after hot processing.
How to cook a morel cap
Preliminary processing:
- The harvested crop is pre-soaked (for 2 hours) in cold salted water with the addition of citric acid. During this time, insects will leave the fruiting body and debris will settle.
- The fruit stem is cut off at the base.
- Then the mushrooms are boiled for 15-20 minutes, the broth is drained, because it contains toxins.
- The mushrooms are washed with hot water and the liquid is allowed to drain.
After processing, the raw material is ready for use. You can prepare a morel cap like any other mushroom. Fruit bodies are fried, stewed with vegetables, and soup is made. The treated caps can be dried, they will not lose their shape and aroma. Czech verpa is used for winter preparation or frozen in the freezer. The fruit bodies are universal in use and have a good taste.
How to marinate
It is better to prepare spring mushrooms with marinade as a preparation. The technology involves heat treatment. One of the simple recipes for pickled morel cap contains the following ingredients:
- 2 kg of processed caps;
- 1 liter of water;
- 2 tsp. salt;
- 0.5 tsp. citric acid;
- 2 tbsp. l. Sahara;
- 5 tbsp. l. vinegar (6%);
- 5 pieces. bay leaf.
Pepper and cloves are added as desired.
Recipe sequence:
- Sterilize the jars and fill them with mushrooms.
- All ingredients (except vinegar) are added to the water.
- Boil for 10 minutes, add vinegar.
- Mushrooms are poured with boiling marinade.
- Roll up the lids.
The jars are wrapped in a blanket and left for a day, then transferred to the cellar.
How to bake in sour cream
The recipe is for 0.5 kg of processed caps. Dish components:
- 2 tbsp. l. butter;
- 50 g hard cheese;
- 1 tbsp. l. flour;
- 1 egg;
- 250 g sour cream.
Preparing morel caps in sour cream:
- Slice the mushrooms and fry them in oil.
- Add salt and spices to taste.
- Add flour and fry for 3 minutes.
- Pour in sour cream, simmer for 5 minutes.
Place the contents of the frying pan on a baking sheet, pour in beaten egg, sprinkle with cheese. Bake at t +180 0C until golden brown.
How to pickle
Recipe for pickling a morel cap:
- 1 kg of processed fruiting bodies is placed in a container.
- Pour 50 g of salt into the mixture.
- Oppression is placed on top.
- Leave for 12 hours.
During this time, under the influence of salt, the caps will release liquid. Add 0.5 tbsp to the mass. water and bring to a boil. Add bay leaves, pepper, and currant leaves in small quantities into the brine and boil for 2 minutes. Mushrooms are packaged in jars and covered with nylon lids.
Where and how does the morel cap grow?
The species cannot be called common; it is rare. The biological life span is short; in 2 days the fruiting body ages and disappears. The first colonies appear in early May, and harvesting lasts about 10 days. The morel cap grows in groups on the moist soil of mixed forests, along the banks of reservoirs in reed thickets. The main accumulation of the species is observed in the European and Central parts of Russia. Can be found in the Leningrad region, less often in the foothills of the North Caucasus.
What mushrooms can a morel cap be confused with?
The species does not have an official counterpart; rather, the morel cap belongs to the false morels. At first glance, the cap looks like a stitch.
Upon closer examination, clear differences are identified. The shape of the cap at the line is raised upward, not located like a dome on the stem, and is divided into several lobes. The leg is expanded upward in the form of a funnel, with an uneven surface. The color of the upper part of the fruit is always darker than the lower part.Grows on roadsides and in coniferous forests.
What is the difference between a morel cap and a morel
There are no obvious differences between the morel and the morel cap. These species are easy to confuse.
They grow at the same time and prefer moist soils. They belong to one group of conditionally edible ones. And the method of processing fruiting bodies is no different. If two species are mixed during collection, nothing bad will happen.
They grow in numerous groups, the first specimens are found at the end of April. The biological cycle of the species is short. The size is larger than the caps, they can weigh up to 350 g. The inside of the fruiting bodies is hollow, the structure is fragile. The cap is round or ovoid, fused along the edge with the stem, which differs from the Czech verpa. The surface is formed in the form of deep cells of various shapes. Young specimens are light beige; the older the specimen, the darker the color. There are dark brown with a gray tint. The leg is the same size as the cap, lumpy, cream or white, thickened at the base. For comparison, the top photo shows a morel, below is a Czech verpa.
Conclusion
Morel cap is an early spring species that grows on moist soils of mixed forests, on the banks of lakes, small rivers, and wetlands. Found from the North Caucasus to the European part. Fruit bodies are versatile in processing, suitable for harvesting for the winter, they can be dried and frozen.
