Mushrooms of the genus Morchella are saprotrophs developing in the soil. They produce fruit bodies with spherical, eggshaped or conical caps in the form of heads with a hymenial layer inside cavities (lat. allveoli) distributed over their entire surface, caps are located on hollow legs. Disputes elliptical, smooth, creamcolored.
- Types of sweets
- Smore is real (lat. Morchella evculenta)
- Smork cap (latch. Verpa Bohemica)
- Conic Smore (lat. Morchella concea)
- Stepnaya Smore (lat. Morchella Steppicola)
- Smorshok halffree (lat. Morchella Semilibibera)
- Tall grill (lat. Morchella Elata)
- Smore fatlegged (lat. Morchella Crassipes)
- Conic cap (lat. VERPA COCIA)
- Where they grow
- When there are sweets
- Similar species
- Which are edible and which
- S interest recipes
- Drill value of edible smors
- Interesting Facts
This mushroom can be found on forest edges and cutting, as well as in old parks, usually in lime and humus soil, under deciduous trees. Fruit in the spring, usually in May, depending on the warming of the weather and rains. This is a very rare look, found only in places. It is more common in Western Europe. Fruit bodies are a spherical, eggshaped or slightly shapeless head, brown, covered with folds and hollows located on a whitish, cylindrical, rather high leg. Height with a stem of about 15 cm, head diameter is about 5-10 cm, although sometimes the dimensions can be larger. The inside of the fruit body is empty. The flesh is fragile and crumbly, so it is quite difficult to transport these mushrooms in fresh form. The smell and taste is very pleasant.
This is one of the most delicious and valuable types of mushrooms, also suitable for drying. In addition, a very valuable export mushroom that is everywhere in the form of drying. It is also suitable for artificial cultivation, which consists in spreading pieces of old, but still fresh fruit bodies in a wellchosen place on the soil rich in humus. Very old and thawed specimens of this species are difficult to digest and are not suitable for eating.
Types of sweets
Mycologists are constantly opening new species, and their classification is a source of conflicts among scientists, especially since genetic studies began to be used to establish a taxonomy of mushrooms. First described in 1794, Morelles today are defined as a genus, including up to 70 species, most of which, however, are aboriginal and endemic, that is, they are found only in a strictly defined geographical place.
Smore is real (lat. Morchella evculenta)
Smork cap (latch. Verpa Bohemica)
Conic Smore (lat. Morchella concea)
Stepnaya Smore (lat. Morchella Steppicola)
Smorshok halffree (lat. Morchella Semilibibera)
Tall grill (lat. Morchella Elata)
Smore fatlegged (lat. Morchella Crassipes)
Conic cap (lat. VERPA COCIA)
Where they grow
The habitat of Smors is also diverse. Some species seem to enter into symbiosis with trees, both coniferous and deciduous, including visas, olives and old apple trees. Others, as a rule, are saprotrophs, which means that they feed on dead organic residues and can be found in wet meadows, grassy meadows and even herbaceous garbage dumps. For example, a semifree nematode (Morchella Semilibera) prefers Olchu, and the ordinary nematode (Morchella Esculata) is most often found under the ash.
It is interesting that all over the world they grow in incredible concentrations in forest areas, which have recently been an intense fire. It is believed that this is due to the alkaline nature of the ash, which the genus Morchella prefers.
Mushrooms of grogs, botanically classified as armor. Morchella Esculenta, are wild edible fruiting bodies of the underground organism, known as mycelium. Belonging to the Lat family. Morchellaceae, there are many different types of Morel mushrooms found in the regions of the Northern Hemisphere. Also known as a real grip, a yellow grip, an ordinary grip and a spongy mushroom, mushrooms of the sweets can be found growing on pastures, in gardens and meadows on disturbed soil next to spruce, ashs, elm and apple trees.
If you ever had the opportunity to observe a piece of wax pulled out of the hive, this will surely be one of the first things that will come to our mind when we see Smorchi. Its interesting appearance attracts attention and should look at this fungus.
The hat of the conical shape is distinguished by the irregular shape, interconnected by each other, between which there are gaps, small pits. The color of the hat varies depending on the type of sweatshirt. Ordinary Morchalla (Morchella Elata) has a dark hat. Its color can be dark brown and even black. The remaining types of hat are lighter: yellow, beige, brown. Head of Smorsch up to 10 centimeters in height and 7 centimeters in diameter.
It makes no sense to look for a tube or gills under a hat, like other, more popular mushrooms they don’t have their sweets. In the cross section, we will see that the inside of the mushroom is empty.
Smork stalk is usually longer than the hat. It is bright, mostly white. Its shape is corrugated and wrong. The foot of the Smorka has a rough surface, and the mature mushroom has a wide and wavy base.
When there are sweets
Smork season begins in the spring. Already in March, we can find the first grogs hidden in moist grass or at the roots of trees. However, at the end of May, the main varieties will appear. This can be fundamentally for mushroom pickers, since during this period it’s hard to find toxic mushrooms in the forests. Their season most often begins in June, so the Smorch season can be considered somewhat safer than summer and autumn.
If we have ever been able to observe a flap of wax, which is pulled out of the hive. This will undoubtedly be one of the first to come to mind when we see Smorchka. Its interesting appearance attracts attention and it is worth taking a closer look at him more closely if we have such an opportunity.
Smors. Very characteristic mushrooms, but there are species that can be called their twins. The first is an ordinary line. Outwardly, it is very similar to grogs, but the main difference between them is that the mushroom is poisonous. It must be avoided, since poisoning can lead to serious lesions of the liver and spleen. There were also cases of eye and bone marrow damage. His head looks like a grip, although not so elongated. Most often it is distinguished by the shape of the stem from the sunshine. This poisonous twin’s sweatshirt, unfortunately, appears in the forests simultaneously with sweets. In addition, it is much more common and easier to find, although mainly in lowpowered areas.
Smork cap is also very similar to Smore. However, in our area it appears very rarely. It’s a pity, because it is a delicious, edible mushroom, which is easy to take it for a grip. It is found in deciduous forests, shrubs and parks from March to the end of May.
Which are edible and which
The answer to this question is not obvious. The Latin name Smorschkov is “Morchella Esculenta”, where “evculenta” means “edible”. In fact, in many sources, these mushrooms are described by the full name meaning “edible Smore”. This should be exhausted by the answer to the question whether Smors are toxic mushrooms. However, this is not quite true. Before use of sweets, it is necessary to undergo heat treatment. Regardless of whether we decide to extinguish, fry or bake them as a result, we will get mushrooms that are completely suitable for eating and not pose for a person. Therefore, in this case, we can safely say that the curves are not poisonous.
However, there are categorically not recommended them in raw then they can show toxic properties and be poisonous to humans. Here they are difficult to put on a par with the most poisonous mushrooms, such as puzzles (for example, a greenish guess). Eating smoks, even raw, is unlikely to be as tragic as eating puzzles. It is alleged that raw grogs are poorly poisonous for humans. Nevertheless, this makes the risk definitely inappropriate, and it is better to subject these mushrooms to the corresponding heat treatment. Then they will not only become tastier, but, above all, their use will be safe.
The most common causes of mushroom poisoning are simply errors. The extinguished entrance enters the mushroom mushroom basket as a completely different species, and therefore a tragedy may occur. It would seem that the unique appearance of Smors reduces the risk of confusing them with toxic mushrooms. However, even Smorsh has doubles, unfortunately, dangerous.
The main role here is played by Gyromitra Esculenta, which outwardly very similar to Smore, but is a poisonous fungus and is not suitable for eating.
Interesting! For many years, it has been considered an edible mushroom, and its Latin name still includes the adjective “Esculenta”, meaning “edible”. However, after it was established that the cause of poisoning was Gyromitra Esculenta, it was banned from selling it. This is another reason why we must buy mushrooms only from proven sources.
Unlike many cultivated mushrooms, which, when preparing, have a rich fleshy taste, sweets have a much thinner texture and taste. They are often described as earthen, forest and nut. Dark varieties can even have a slight smoky taste.
Mud, and sometimes bugs, can get into the gaps of the hat. It is important to rinse them well, but not soak for a long time. Soaking will lead to the fact that the sweets will gain too much water and become porridge in preparation.
Advice! As soon as you bring fresh grogs home, store them in the refrigerator in a dry container, paper bag or wrapped in waxed paper. In the refrigerator, they will lay for about a week.
To clean your sweets, fill the bowl with cold water and immerse the mushrooms into it, shaking them in water. Remove and check for the presence of dirt, then repeat the procedure until they become clean. Give the water to drain from the mushrooms and wipe them dry with a paper towel or a clean towel for dishes. Clean your sweets just before cooking, otherwise they can become soft and deteriorate before you are ready to use them.
Before using Smors, you should cook. The use of raw sunshony can cause stomach disorder. Before cooking, cut the lower end of the stems to remove dry or hard edges. If you prepare mushrooms in the honeycomb as a side dish or to add to the paste, small mushrooms can be cooked entirely, and large ones cut in half along. They can also be cut into small pieces for sauces, soups and fillings.
Mushrooms Smors are cooked quickly. When frying over severe heat in butter or vegetable oil, they will be ready to use when they decrease and become soft, after about five minutes.
S interest recipes
Best sucks are best for recipes with a slight taste that will complement their simplicity and earthiness, without suppressing their delicate taste. They are perfectly combined with other cells from vegetables or prepared in oil to create sauce for fried meat, grill meat or paste meat. They are also an ideal addition to mushroom soups and can be used as a filling for cakes or pizza.
Advice! When the season of fresh sucks has not come, they can be replaced with dried. Use mushrooms Smors in your recipes.
Drill value of edible smors
Edible grogs are valued primarily for their unique taste. However, they are also distinguished by the content of many valuable minerals and vitamins from other mushrooms. The energy value of 100 grams of Sardin is almost 30 kcal. The same amount of the product contains 3.12 grams of protein, 5.1 grams of carbohydrates, 0.57 grams of fat and 2.8 grams of fiber.
Smors are also a rich source of many minerals. These include:
Due to the relatively high fiber content, they have a positive effect on the digestive system. Potassium, which in 100 grams of Sardin contains 411 milligrams, also has a beneficial effect on the human body. These mushrooms also contain traces of many vitamins.
The huge culinary popularity of Smors has led to the fact that people have been trying to cultivate this noble mushroom for more than a hundred years. The first documented success in this regard occurred in 1901 and was carried out in the cave. They are currently grown on a small scale on a substrate of mulched wood. For growth, they need a shadow, regular supply of water and ash unfortunately, the percentage of success is not the highest.
Smorshka mushrooms cannot be cultivated due to delicate growing conditions, and since the season of their growth is so short, they have become very expensive in commercial markets and it is difficult to find them. Despite their rarity, mushrooms of Morel are one of the most valuable culinary products and are loved by cooks for their unusual shape, deep taste and limited availability.