Spring
Common morel
Morchella esculenta
Conditionally edible
Quality · Good: Quality · Good
- Raw
- Do not eat raw
- Cooking
- Thorough cooking required, minimum time not established
An observation requiring caution: the pitted surface, cap attachment and internal cavity are decisive.
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Guide contents
Guide contents
Season
In spring, approximately from March to early June.
Habitat
Calcareous or chalky broadleaf soils with fresh spring litter. It may also appear on disturbed garden soil.
Method
Check several visible features before retaining a species name.
Reviewed scientific notes are shown in French.
- Size
- Cap Ø 3–8 cm
- Smell
- Peu caractéristique.
- Taste
- Peu caractéristique.
Three features to check on the specimen.
Inward pits
The cap has irregular inward pits separated by ribs that are generally paler.
Cap attached to the stem
The lower edge of the cap is attached to the stem around its entire circumference, without a free skirt.
Single cavity
A longitudinal section through a true morel shows one continuous cavity from the top of the cap into the stem.
Examine the specimen in this order.
- Do not use colour as a sufficient feature: examine the overall shape and the relief of the pits.
- Cut every specimen lengthwise to verify one completely hollow cavity.
- Keep the spring broadleaf context in your assessment without reducing identification to familiar ground.
Features incompatible with this species.
Reviewed scientific notes are shown in French.
- Verpa bohemica: Les reliefs sont des plis qui imitent les alvéoles. Le chapeau n’est fixé qu’au sommet du pied. Le pied peut être farci ou creux selon le stade: sa seule cavité ne suffit pas.
- Morchella elata: La morille noire tend vers un chapeau conique à côtes longitudinales foncées; la morille commune tend vers un chapeau plus arrondi à alvéoles irrégulières claires.
- Morchella semilibera: Le chapeau à vrais alvéoles est fixé à mi-hauteur, avec sa moitié inférieure libre. Chez les deux morilles comparées, le bord inférieur rejoint le pied. Examinez cette attache sur un exemplaire entier.
- Gyromitra esculenta: Gyromitra porte des lobes cérébriformes, non des alvéoles à côtes; la coupe montre des chambres irrégulières plutôt que la cavité continue d’une vraie morille.
- Verpa conica: La confusion concerne surtout les formes ridées ou réticulées décrites par le WSL. Le petit chapeau pend librement et n’est fixé qu’au sommet du pied; il ne possède pas les vrais alvéoles d’une morille.
From an inspected basket to the kitchen
From an inspected basket to the kitchenDrying, storage and two recipes for Common morel.
The Common morel can accompany a sauce or poultry only after individual inspection and thorough cooking.
Common morels in cream sauce
A classic sauce in which the morels cook thoroughly before the cream is added. They are never tasted raw.
- Preparation
- 25 min
- Cooking
- 30 min
- Serves
- 4
View the complete recipe
Ingredients
- 300 gFresh, identified Common morels
- 1Shallot, chopped
- 25 gButter
- 10 clDry white wine
- 20 clDouble cream
- 10 clChicken or vegetable stock
- 1 pinchSalt and pepper
Method
- Open and cleanCut every morel lengthwise, check the cavity, remove debris and rinse briefly if necessary.
- Start cookingMelt the butter, add the shallot and morels, then cook over medium heat for 10 minutes.
- Simmer thoroughlyAdd the wine and stock. Simmer uncovered for another 15 minutes without interrupting the cooking.
- Add the creamAdd the cream and continue cooking for 5 minutes. Season only at the end.
Never eat a morel raw or undercooked. Cut and inspect each specimen, have any uncertain harvest checked and maintain 30 minutes of effective cooking in this recipe.
Poultry with Common morels
A braised dish in which the morels cook completely in the sauce before joining poultry that has already been browned.
- Preparation
- 25 min
- Cooking
- 45 min
- Serves
- 4
View the complete recipe
Ingredients
- 4Poultry breasts
- 250 gFresh, identified Common morels
- 2Shallots, chopped
- 20 gButter
- 1 tbspOil
- 15 clChicken stock
- 15 clDouble cream
- 1 pinchSalt and pepper
Method
- Inspect the morelsSplit every morel lengthwise, confirm one cavity and clean the pits carefully.
- Brown the poultryBrown the breasts for 5 minutes on each side with the oil and half the butter, then set them aside.
- Cook the morelsAdd the remaining butter, shallots and morels. Cook for 10 minutes, add the stock and simmer for another 15 minutes.
- BraiseReturn the poultry, add the cream and simmer for 15 minutes, until the meat and morels are thoroughly cooked.
Morels must be thoroughly cooked even in a braised dish. Never taste them raw and do not use any unchecked specimen or one with brain-like folds.
Documented drying method
Complete drying in a dehydrator
Up to 6 months in an airtight jar kept dry and in darkness.Morels may be dried only after certain identification. Drying replaces neither the sectional check nor thorough cooking after rehydration.
- Cut every morel in half lengthwise, confirm its single cavity and remove soil, insects and degraded specimens.
- Arrange the halves without contact on the dehydrator trays.
- Dry at 55 to 60 °C for 8 to 10 hours or longer, until completely dry and brittle.
- Allow to cool, then place immediately in a labelled airtight jar.
- Before use, rehydrate in the refrigerator, discard the water if it contains debris, then cook the morels thoroughly for at least 20 minutes. Never eat them raw.
Recommended storage
Storage after complete drying
Up to 6 months in an airtight jar kept dry and in darkness.Storage starts only after every piece has reached the endpoint described in the drying protocol and cooled completely.
- Allow the entire batch to cool before closing the container to prevent condensation.
- Use a clean, airtight, dated container labelled with the inspected species.
- Keep the container dry, in darkness and away from heat.
- Discard the batch if condensation, mould or an abnormal smell appears.
