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United States · Wisconsin · Marinette| Common Animals Fish Mushrooms Flora |
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Morchella angusticeps |
July: The angusticeps morel finishes its cycle and is no longer found.
Conditionally edible, requires thorough heat treatment. Valued as an edible mushroom in its growing regions. Used in traditional cuisine and mushroom dishes.
Grows in spring in deciduous and coniferous forests, mainly under larches. Cap is narrow with characteristic porous structure.
Collect in spring in deciduous forests, mainly under larches and other conifers Look in areas with rich soil and moderate moisture
Carefully distinguish from toxic false morels. Harvest only fresh and undamaged mushrooms.
Clean from forest debris and sand. Rinse before cooking. Boil before consumption.
Cap and stem: Frying, boiling, drying
Fried Narrow 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.
Narrow 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 Narrow 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.