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Ukraine · Cherkasy · Chyhyryns'kyi| Common Animals Fish Mushrooms Flora |
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Morchella semilibera |
July: The Half-Free Morel finishes its season.
Poisonous raw, edible after heat treatment. Considered a delicacy in Europe. Commonly used in spring mushroom dishes.
Cap yellowish-brown with ridged pattern. Stem thin, hollow, whitish.
Grows in spring in deciduous and mixed forests, often near old stumps and fallen trees Found from April to May
Harvest young mushrooms with firm caps. Carefully inspect for worm infestation.
Clean dirt and forest debris with a soft brush. Thorough washing and drying before cooking is recommended. Must be boiled before consumption.
Cap: Semi-free, ridged, yellowish-brown
Stem: Thin, whitish, hollow
Stem: Thin, whitish, hollow
Fried Morels (Frying)
Delicate taste with rich aroma
Delicate taste with rich aroma
1. Clean and slice mushrooms.
2. Fry in butter until golden brown.
3. Season with salt and serve with herbs.
2. Fry in butter until golden brown.
3. Season with salt and serve with herbs.
Morel Soup (Boiling)
Rich mushroom flavor
Rich mushroom flavor
1. Soak mushrooms in cold water for 30 minutes.
2. Boil with potatoes, carrots, and onions.
3. Season with herbs and spices.
2. Boil with potatoes, carrots, and onions.
3. Season with herbs and spices.