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South Africa · Western Cape · Eden| Common Animals Fish Mushrooms Flora |
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Morchella rufobrunnea |
July: The season ends, rufobrunnea morel is no longer found.
Conditionally edible, requires thorough heat treatment. Rare edible mushroom, valued for its taste. Used in local cuisine of tropical regions.
Grows in spring in tropical and subtropical forests. Cap is rufous brown with characteristic porous structure.
Collect in spring in tropical and subtropical regions Look in soils rich in organic matter and near woody debris
Carefully distinguish from other morel species. Harvest only fresh and intact mushrooms.
Clean from debris and sand. Rinse before cooking. Boil before consumption.
Cap and stem: Frying, boiling, drying
Fried Rufous 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.
Rufous 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 Rufous 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.