Morels or Morchella species are an ancient genus of mushrooms indigenous to every almost every continent. In North America morels litter the ground of western forests, disguising themselves as the fallen pine cones of the fir trees they form their mycorrhizal relationships with, and in the southern United States these “hickory chickens” rest under the dancing leaves of ash and elms trees in the early spring. South American morels are shaded by blue gum trees, and Asian countries provide a bounty of deciduous hardwood trees under which numerous morel varieties make their home. Even Australia has two native Morchella species. Despite Morchella species’ ancient phylogeny and wide spread habitation, much of the mushroom world is in an up roar over the classification of the tasty treats.
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| White morel (pic credits: Michigan Mushroom Hunters Club) |
When comparing one Morchella variety to another, it can be next to impossible to determine if the two are biologically distinct. For this reason the phylogenetic tree of morels varies from having only three to well over a hundred branches representing individual species. Luckily, the confusion in the scientific world concerning the taxonomy for Morchella species has no effect on morel’s delicious gourmet qualities. Morel mushrooms have a unique sponge like structure consisting of hundreds of hollow cups that form its signature honey comb shape and indicate its classification in the Ascomycota division of fungi.
Yellow morels (generally referring to Morchella esculenta) are native to Europe, and are one of the oldest known choice edible mushrooms (its Latin name esculenta means “edible”). The honey combs of this mushroom range from pale cream to a vibrant yellow color often with darker pits. This variety of morel has a creamy, earthy flavor, which ensures it will be a crowd-pleaser for any occasion. Dress up the rich creaminess of this mushroom by frying it in batter or serving it in a French sauce. Play to the deep mineral components this mushroom possesses by adding it to a hearty soup. No matter how this morel is prepared everyone will leave the dinner table begging for more.
Morchella esculenta
White morels or Morchella delicosa have a much more oval and squat appearance than their cousin, the yellow morels. Colors for this mushroom range from buttery white to walnut brown and light grey with creamy white pits. The Latin name of this variety of morels is no exaggeration; this is a delicious mushroom! Its velvety texture and umami flavor are a staple in high end French cuisine, and its North American cousins (believed to be most closely related to this species) are causing a culinary revolution in the North-Western United States. The demand is on this rise for this species, and it is up to the cultivators to supply this delicious mushroom to the masses.
Morchella deliciosa
The black morel or Morchella elata belongs to the third group of morel mushrooms, and it is characterized by its dark brown or charred black complexion and ghostly pale stipe. This choice edible mushroom can be spotted in areas that have recently been subjected to a burn or wild fire, and it is perfectly camouflaged to blend in with this barren environment. Black morels are renowned in Europe, and a perfect addition to pasta or as the center piece of a meal.
Morchella elata
While hunting the yellow, white, and black morels can provide an amusing and even profitable hobby, ever forager must be aware of the ever lurking false morel or Gyromitra esculenta. These poisonous mushrooms contain compounds that cause food poisoning like symptoms as well as gyromitrin, a substance linked to cancer development according to a number of studies including one out of Arkansas State University. False morels look indistinguishable from true morels to the untrained eye, but they have a distinctive brain like structure as opposed to true morel’s honey combs, and they are not hollow when cut down the middle (which true morels are).
Morel Grow
Morel mushrooms are infamously difficult to fruit, but by controlling temperature, light and humidity at key developmental stages even a beginner cultivator can grow magnificent mountains of morels! To successfully grow morels a cultivator must first inoculate his sterile-hydrated substrate (Aloha Medicinals recommends sorghum, brown rice, or rye seed) with a colonized Petri plate. The substrate can be mixed with sterile potting soil (1 part soil to 4 parts grain), but this addition is not necessary. Substrate should be placed jars with a filter lid or in filter bags and sterilized at 121◦ C at 15 psi for 30 minutes to 1 hour before the inoculation occurs (see Aloha Medicinal’s website for all materials needed!). The jars should be placed at 65-71◦ F in a dark grow room for about 5 weeks. It is important to remember most Morchella mycelium is brown, and scerotia (clusters of nutrients high in nitrogen) will form indicating the bottle is ready for induced fruiting. Fruiting substrate should be placed in filter bags and consist of a mixture of sorghum, sand, soil, hard wood sawdust, malt, water, and lime (the pH should be approximately 7.0-7.5), and sterilized at 121◦ C at 15 psi for 45 minutes to 1 hour. Inoculate the filter bags with the jar spawn and reseal the bag. Over the next five weeks shake the bag until scerotia once again begin to develop and cover the top of the substrate. Humidity should be kept at 90-95%, with CO2 levels maintained at 7,000ppm. Once the scerotia have colonized the bag, chill the spawn at 35-40◦ F for 2 weeks- one month. This is an essential step to induce fruiting. After the allotted time the spawn can be removed from its bag and hydrated with room temperature sterile water once or twice a day (depending on location) or misted regularly (intervals depend on location). Casing is an optional but recommended step in insuring optimal fruiting. Casing should be a ½ inch addition consisting primarily of peat-moss. Insure the grow chamber the morels are fruiting in is kept dark, at about 70 ◦ F with air exchange occurring once or twice an hour. Within a week or two primorida will form, and the moisture of the substrate should be maintained at 60%. At this developmental stage the temperature should be increased to 75◦ F, with 100% humidity, and air exchange occurring more frequently at 5-10 times per hour; CO2 levels must be kept less than 1000ppm, or mushrooms will not form. As the morel fruit bodies form and begin to mature the substrate can be allowed to dry out to 50% moisture levels. Relative humidity should be dropped to 85-95%, and the grow chamber should be maintained at 75-80◦ F, with air exchange occurring 5-10 times per hour, CO2 levels still must be kept less than 1000ppm. An addition of a 10-12 hour light cycle becomes necessary at this stage of morel development. A week or so after morel fruit bodies begin forming they are ready to harvest and enjoy! Morels can also be planted outside in the fall under a tree they naturally form their mycorrhizal relationship by digging a hole about four inches deep; mix the soil with hardwood wood chips and morel spawn. Then enjoy your morel patch every April, May, and June for years to come!
Morel mushroom spawn orders here: Aloha Medicinals
Morels are an amazing and diverse group of mushrooms that provide the excitement of foraging, the majesty of cuisine, and the satisfaction of cultivation in one honey combed entity. No matter the variety, morels are a tasty and health conscious addition to any meal, and the demand for them is on the rise. Now is the time to invest in a Morchella strain and profit from these choice edible and highly desirable mushrooms!
posted by Haley T.
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