any of various edible mushrooms of the genus Morchella having a brownish spongelike cap
a roughly cone-shaped mushroom with a cap almost as wrinkled as a brain, intricately indented, and with a light-colored, sinewy-looking stalk
A wild mushroom shaped like a folded parasol with a distinct nutty flavor. Morels are most easily obtained dried.
Highly prized wild fungus that grow in dry, sandy areas and have a sponge-like cap so it is important to wash them well to get rid of any grit. They are often used dried and are excellent in all mushroom dishes and as additions to stews and casseroles.
A variety of wild mushroom, the morel is cone-shaped and has a nutty, earthy flavor. Recipe: Chevre and Morel cheesecake
Morel (Morchella esculenta, M. vulgaris, M. rotunda) One of the most prized mushrooms, it's like a brown brain on a stick, but rather than the lobes pointing outwards, they all poke inwards. Found in Spring, March is probably the best time to go hunting for it. You get it in mixed and coniferous woodlands, especially if the soil is a bit sandy or has been burned, and occasionally on wood chippings. In my opinion, it's overrated, but some people go crazy over it. Make sure you get all the sand and bugs out of the lobes, and be sure to cut it in two to make sure all the beasties are gone. Then you can cook it down with a little cream and some seasoning, and serve it on toast. There are many other ways to cook it, you'll find all manner of recipes in cook books. Be careful not to confuse it with the false Morel, Gymomitra esculenta, which rather than being like a holy-brain is more lobe like. A quick look at pictures of this mushroom will be enough for you to distinguish it from true morels.
a small, very tasty mushroom.
