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Spain · Aragón · Huesca| Common Animals Fish Mushrooms Flora |
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Morchella conica |
https://en.wikipedia.org/wiki/Morchella_vulgaris
http://en.wikipedia.org/wiki/Morchella_deliciosa
https://en.wikipedia.org/wiki/Morchella_eximia
https://en.wikipedia.org/wiki/Morchella_purpurascens
July: At this time, morels are no longer found.
Conditionally edible, requires thorough heat treatment. Valuable edible mushroom, used in cooking. Commonly collected in spring by mushroom enthusiasts.
Grows in spring in forests with rich soil. Cap is conical with distinctive pattern.
Collect in spring in deciduous and mixed forests Look in areas with rich soil and moderate moisture
Carefully distinguish from toxic false morels. Harvest only intact and fresh mushrooms.
Clean from forest debris and sand. Rinse before cooking. Boil before consumption.
Cap and stem: Frying, boiling, drying
Fried Conical Morel (Frying)
Slice and fry until golden brown
Slice and fry until golden brown
1. Clean and slice morels.
2. Fry in butter until golden.
3. Season with salt and serve hot.
2. Fry in butter until golden.
3. Season with salt and serve hot.
Conical Morel Soup (Boiling)
Used in mushroom soups and broths
Used in mushroom soups and broths
1. Slice morels and sauté with onions.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.
2. Add to broth and simmer for 20 minutes.
3. Season with herbs and spices.
Dried Conical Morel (Drying)
Suitable for storage and later use
Suitable for storage and later use
1. Clean morels thoroughly.
2. Dry carefully in shade or dryer.
3. Store in a dry place.
2. Dry carefully in shade or dryer.
3. Store in a dry place.