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The largest of the Morechkov family that grows in Russia is a steppe species. It is distinguished by special external characteristics. Steppe morel does not live long; the harvesting season can begin in the period from April to June. The life span of the fungus is only 5 - 7 days.
Where do steppe morels live
For full-fledged growth and development, steppe morels need dry wormwood steppes. Mushrooms grow on virgin-type clay soils. They can grow in circles of 10 to 15 around a small area.
Steppe morels are found throughout the European part of the country, and also grow in Central Asia. Most often, these mushrooms can be seen in the regions:
- Crimea;
- Kalmykia;
- Rostov region;
- Saratov region;
- Volgograd region.
What steppe morels look like
All varieties of mushrooms consist of a cap, a stem, and a fruiting body. When describing the external characteristics, the shades of the spore powder are also taken into account. Spore powder is obtained from the spores of the fruiting body to determine the generic variety and suitability of the fungus for food.
Description of the steppe morel:
- Hat... Has a light brown tint, forms a ball or ovoid oval. Its diameter is from 2 to 10 cm, especially large mushrooms grow up to 15 cm. The hat inside is not filled with anything, it is divided into sections.
- Leg... White, short, its length does not exceed 2 cm.
- Fruiting body reaches a maximum size of 25 cm, while the weight can increase up to 2.5 kg. The pulp of the mushroom is highly elastic. The spore powder has a creamy gray tint.
Is it possible to eat steppe morels
Morels are harvested for further drying or curing. They belong to the type of edible mushrooms, ideally combining the taste and aroma properties of the morels themselves and dried porcini mushrooms. That is why one of the names of the mushroom is "steppe white", it is also often called "the king of spring mushrooms".
Taste qualities of steppe morels
Steppe morels are recommended as a base for mushroom soup because of their pronounced mushroom taste. Powder made from mushroom, suitable for adding to first and second courses, is used as a base for sauces.
When baked, morels begin to exude a special aroma, therefore they are suitable for cooking kebabs strung on skewers.
Dried steppe morels, which are used to prepare the first and second courses, are soaked for 8-10 hours. After that, they completely restore their original shape. This property is especially in demand in the culinary arts, therefore, author's dishes with restaurant serving are prepared from morels.
Benefits and harm to the body
Mushrooms are a special vegetable product.The benefits and harms of morel can be judged after a careful study of the properties and effects of the elements of the composition of the fruit body. At this point, the properties have not been sufficiently studied.
It is known that these mushrooms contain polysaccharides that have a positive effect on the lens of the eye. This explains the information about their use in the treatment of eye diseases.
The nutritional value classification classifies this variety in the third group. This means the content of a small amount of nutrients and trace elements. The table is designed for only 4 groups.
It is known that the product contains such toxic substances as gyromitrin and methyl hydrazine. However, they completely disappear when dried, and remain in the water during cooking. The use of the product depends entirely on the indicators of human health. Due to the possible negative reaction of the body, these varieties are contraindicated for pregnant women, nursing mothers and children under the age of 12 years.
False doubles of steppe morels
One of the dangers of picking mushrooms is the wrong definition of belonging. Despite the fact that the steppe morel has distinctive features, it is often confused with false lines.
The lines have an external resemblance, they can appear in open areas of forests located next to the steppe zones at the same time.
Lines in the photo:
The main differences are:
- the pores of the poisonous lines are arranged chaotically, do not have the same shape, on the edible morels, the pores are located in accordance with the laws of symmetry;
- inside the cap of representatives of the edible species there is a hollow space, while at the lines it is covered with a sticky secret;
- Morels have a distinct mushroom aroma, while the lines are odorless.
By these signs, you can easily distinguish false representatives. In addition, before gathering, it is recommended to watch a video of experienced mushroom pickers, in which you can clearly see the steppe morel.
Collection rules
The harvesting season is highly extended. Fruiting bodies can ripen from April to June, while their life expectancy is short. The fruiting body can grow in a matter of days, and with a warm spring, the ripening period is shortened. Mushroom pickers bypass the distribution sites starting from the end of March.
When collecting, it is recommended to take into account the structural features, follow the basic rules:
- with a small sharp knife, cut off the leg at the very base;
- the collected specimens are laid out on the prepared fabric in a basket so that the caps are not squeezed;
- before drying, the caps are blown out, since a large amount of sand, dust, and grass particles accumulates in them.
Eating steppe morels
Before you start cooking, the mushrooms must be washed with warm water, removing dirt particles. They are processed in one of the ways: boiled and added to dishes, or dried and put away for storage.
For the broth, take a large amount of water, cook with a strong boil for 20 - 25 minutes.
Despite the fact that the steppe morel is called the steppe porcini mushroom, it is strictly forbidden to use decoctions for making soups, as is done with porcini mushrooms. Due to the content of toxins, the broth can provoke food poisoning.
For drying, use electric dryers or ovens. Drying time depends on the size of the fruiting body, the total number of mushrooms. Dried morels are eaten only 3 months after drying: they should lie in a dark, dry place before eating.
This variety is not suitable for salting or pickling, but can be used as a standalone dish. The product is often used to prepare a filling for a kulebyak, and a mushroom mass is made.
Dried specimens are stored so that they do not have contact with moisture, otherwise the cap will become moldy from the inside, the product will lose its taste and will be unusable.
Conclusion
Steppe morel is an edible mushroom, from which you can prepare delicious unusual dishes. The danger in collecting this variety is the external resemblance to false doubles. Experienced mushroom pickers are advised to take a photo of the steppe morel and compare them in appearance and characteristic features.
