Content
Tall morel is a conditionally edible mushroom that is quite rare in forests. It is distinguished by the characteristic shape and color of the cap. So that the mushroom does not harm health, it is necessary to cook it correctly, necessarily subjecting it to preliminary heat treatment.
Where morels grow tall
Tall morels appear from April to May. Sometimes they are found in June. This mushroom is quite rare, grows singly and does not form large groups. Therefore, it is collected in small quantities.
Morel prefers coniferous and deciduous forests with high humidity levels. It can be found in meadows and forest edges overgrown with grass. Sometimes it grows in gardens and orchards, where suitable conditions are created: fertile soil, warmth and moisture. This mushroom representative often appears in mountainous areas.
How tall morels look
The tall morel stands out with its unusual hat. It has a conical shape and pronounced cells. Outwardly, the hat resembles an elongated honeycomb. The edges of the cells stand out well against the general background. The height of the cap is from 4 to 10 cm. Its width is within 3 to 5 cm.
The cells on the head delimit narrow vertical partitions. They are olive-colored. The green-brown inner part of the cells turns brown and black as they grow. The older the mushroom, the more intense its color.
The diameter of the stem is the same as the size of the cap. Its height reaches 5 - 15 cm. The thickness is about 3 - 4 cm. The leg has a whitish tint, in adult specimens it turns yellow. Spore powder has a white or beige color, ellipsoidal shape.
Is it possible to eat high morel
Long morel belongs to the conditionally edible mushroom category. It is eaten only after pretreatment. The mass is boiled in salted water to remove harmful substances. Dangerous toxins that cause poisoning pass into liquid. Therefore, the resulting broth must be drained and not used for food.
When using, take precautions. In addition to heat treatment, it is important to comply with the consumption norms, according to which an adult can eat no more than 200 g of mushroom mass per day. The product is not recommended for children under 14 years of age, pregnant women, or during breastfeeding.
This mushroom is considered a heavy food that is difficult to digest. If you have chronic diseases and digestive problems, first consult your doctor.
The taste qualities of the mushroom are high
Morels are classified as delicacies. In European countries, they are served in restaurants. The flesh of these mushrooms is thin and break easily. After heat treatment, the product acquires a spicy mushroom aroma, improving the taste of soups, sauces, side dishes and other dishes.
Benefits and harm to the body
Morel pulp is rich in vitamins, amino acids and minerals.Since ancient times, it has been used to treat hyperopia, myopia, lens opacity. From the product, drugs are obtained to combat cataracts. Extracts from the fruit bodies of the fungus help with rheumatism and inflammation.
When consumed excessively, the product causes weakness, vomiting, nausea, and stomach pain. In this case, consult a doctor. The victim is given first aid: they are given activated charcoal, warm drinks, and the stomach is washed.
False doubles of tall morels
The tall morel has characteristic features that distinguish it from other mushrooms. However, there are also its counterparts in nature. Outwardly, they look like tall morels, but they have a number of differences.
The main counterparts of tall morels:
- Lines... It is distinguished by a brown cap, which has a rounded shape and numerous folds. Its leg is white, gray or yellow. The flesh of the mushroom is whitish and breaks easily. The main difference from morels is the irregular shape and pronounced mushroom smell. The lines contain strong toxins that are not destroyed during processing. Therefore, it is not recommended to eat them.
- Vane... Has a fruiting body of irregular shape. The hat of this representative has numerous beige blades. The leg is white, up to 9 cm high and up to 3 cm thick, with noticeable ribs. This variety is found in America and Eurasia. The twin belongs to the conditionally edible category. It is used as food after boiling.
- Veselka ordinary... The hat mushroom is up to 20 cm high. Its adult specimens have a long stem with a bell-shaped cap. Above is a disc with a hole. The hat has a cellular surface covered with mucus. Its color is dark olive. Only young veselki are used for food. Mature mushrooms give off an unpleasant putrid odor.
- Morel cap... The mushroom belongs to the conditionally edible category. A number of sources indicate its toxic properties. An individual reaction is possible: poisoning and allergies. The mushroom has a high stem that reaches 10 cm in length. His cap resembles a cap, its edges are free. The color is brown or yellowish.
Rules for collecting high morels
Tall morel is harvested in early spring. Mushrooms hide along paths, in clearings and in places of fire. Their growth period is 2 months. If the spring is hot, then the collection begins in April.
At the same time, young mushrooms are chosen that do not have rotten or dry areas. They have a white or beige leg and a brown hat. The surface darkens with age. Brown hats are not suitable for eating.
Morel is carefully cut with a knife near the ground. It is not recommended to tear it by the leg: this leads to damage to the mycelium. It is better to look for tall morels in places far from roads, factories, industrial zones. Fruiting bodies absorb radionucleides and heavy metals.
Use
Before use, tall morels must be processed. They are cleaned of forest debris and washed with water. Then water is poured into a saucepan, a little salt is added and put on fire. When the liquid boils, a mushroom mass is placed in it, which is cooked over low heat for 10 to 15 minutes. At the same time, harmful toxins are released from the fruit bodies, which cause poisoning.
The boiled mass is removed to the freezer. It is convenient to store morels in dried form: they decrease in size and become lighter. When exposed to moisture, the pulp returns to its properties.
A variety of dishes are prepared from morels. They go well with meat, chicken, potatoes and other vegetables. The product is added to soups, side dishes, main courses, sauces are fried, stewed, boiled.
Conclusion
Long morel is a rare mushroom from the category of conditionally edible. It is harvested on forest edges, next to fallen trees, roadsides. In food, the product is consumed after heat treatment, which removes harmful toxins.
