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One of the very first mushrooms to appear in forests and park areas is the morel mushroom. In regions with a warm climate, the hunting season for these interesting mushrooms begins in May and lasts until frost. There are several types of this culture. Semi-free morel (Latin Morchellaceae) can be difficult for an inexperienced mushroom picker to distinguish from edible and poisonous twins.
Where do morels grow semi-free
Mushroom pickers rarely manage to stumble upon thickets of semi-free morel. It grows in central Russia and southern regions. On the territory of Germany, they are collected in forests and parks, and in Poland it is listed in the Red Book.
Semi-free morels grow mainly in deciduous forests, where birch trees predominate. You can find this species near aspen, linden or in oak groves. It is difficult to look for these mushrooms, since they prefer to hide in tall grass and even nettles, which is unusual for other representatives of the mushroom kingdom.
Experienced lovers of quiet hunting are advised to look for a semi-free morel in places of old forest fires.
What semi-free morels look like
The semi-free morel got its name because of the special structure of the cap. Small relative to the stem, it is covered with cells. It seems that the mushroom has shriveled up.
The maximum height of a semi-free morel can reach 15 cm.But most of the specimens encountered do not exceed 6 - 7 cm.
The cap of a semi-free morel is brown, in the shape of an irregular cone. The shade can range from light to dark. The leg is hollow inside, white or yellowish-olive.
A feature of the semi-free morel is the attachment of the cap and leg. These two parts of the fruiting body touch only at one point. The bottom edge of the mushroom cap is free.
Is it possible to eat semi-free morels
Scientists classify the morel semi-free to the category of conditionally edible. They cannot be consumed fresh. The fruiting body contains a small amount of the toxin gyrometrin. This substance suppresses the production of red blood cells and negatively affects the functioning of the liver and spleen. As a result of cooking foods containing the toxin in a large amount of liquid, the substance passes into water. The product becomes safe. After preliminary heat treatment of semi-free morels, you can prepare various dishes and sauces.
Taste qualities of the morel mushroom semi-free
In many European countries, morels are considered a delicacy. In Russia, these mushrooms are not very popular. Although the aroma and rich mushroom taste is inherent in this species.
Culinary experts note that the taste of the mushroom product also changes from the cooking method.Therefore, lovers of quiet hunting try to stock up on dried and frozen blanks in order to feel all the splendor of this amazing gift of the spring forest.
Benefits and harm to the body
Morels, semi-free, contain at least 90% water and almost no fat. A large amount of vegetable protein, vitamins and polysaccharides make these mushrooms especially attractive for those who want to lose those extra pounds.
In folk medicine, morel preparations are used to treat eye diseases, in the fight against diseases of the joints and spine. Scientists believe that eating properly cooked mushrooms can improve metabolism and bowel function.
The substances contained in the semi-free form of the fungus contribute to the production of insulin, which has a positive effect on the health of patients with diabetes mellitus.
The pharmaceutical industry uses different types of morels for the manufacture of antioxidant and blood-purifying agents.
Spring mushrooms are contraindicated for pregnant and lactating women. At the same time, ready-made preparations based on morels are used as directed by a doctor for the treatment of toxicosis in pregnant women.
Limit the use of mushrooms for diseases of the liver (cholecystitis), stomach (ulcer, acute gastritis) and individual intolerance.
Poisoning with all types of mushrooms is possible with improper processing and violation of the rules for storing food.
False doubles of morels, semi-free
In addition to the similarity of the semi-free morel with other representatives of this species, there are also false doubles that can be dangerous to human health.
False, or smelly, morel
Botanists also call this type of common veselka. The mushroom grows throughout Russia from May to mid-autumn.
Veselka appears on the soil surface in the form of a white egg. At this stage, it is considered edible. In France, for example, delicacies are prepared from veselka. In this form, the mushroom can grow for several days. Then, within an extremely short time (15 minutes), the egg bursts, and a mushroom appears from it on a thin stem with a honeycomb cap. A distinctive feature of the veselka is the unpleasant aroma of rotting meat.
It is very difficult to confuse false and semi-free views. The mucous surface and the smell of the veil will help to correctly identify the find.
Conical morel and morel cap
Often, the semi-free morel is confused with a conical appearance and a morel cap. These varieties differ in the fastening of the cap and in color. But they are not dangerous for mushroom pickers. Conditionally edible plant foods can be eaten after proper processing.
Conical morel on the picture:
Morel cap:
Lines
It is important not to confuse the morel semi-free with lines from the Discinov family. Although they belong to different types, they are very similar in external parameters. The honeycomb structure of the cap of the same color scheme makes the stitches the most dangerous for beginners.
An important difference that mushroom pickers should remember is the one-piece structure of the stitching leg and the snug fit of the cap.
Both types contain the same toxin, but in different amounts.
Rules for collecting semi-free morels
Mycologists claim that fungi are able to accumulate harmful substances in their fruit bodies from the atmosphere and soil. Therefore, it is forbidden to harvest them in ecologically hazardous areas.
Spring gifts are collected in forests located at least a kilometer from highways with heavy traffic and near industrial facilities.
The leg is cut with a knife above the soil surface so as not to damage the condition of the mycelium.
Do not collect old copies. They also do not take mushrooms damaged by insects or mold in a basket.
Use
Semi-free morel is not used for the preparation of pickles and marinades. Most often it is consumed immediately after collection or dried. Less commonly, the harvested crop is frozen for the winter.
Before cooking, the mushrooms are soaked for at least an hour and washed well.Due to the cellular structure, sand, loose soil and other debris can collect in the hat.
Mushrooms are boiled for about half an hour and then necessarily washed with running water. Only after such processing can the fruiting bodies be fried or used to prepare other hot dishes.
Dried spring harvest outdoors in the shade. Lack of ventilation in the oven can make the cooking process hazardous to health. The toxins contained in the hats and legs can cause an allergic reaction in people prone to it.
The dry powder can be eaten three months after preparation. It is believed that during this period, toxic substances are finally decomposed.
Conclusion
The morel is semi-free, despite its unassuming appearance, lovers of "quiet hunting" consider one of the most interesting. The early appearance in forests and the absence of worms in the fruiting bodies makes this type of mushroom especially popular.
