Mushrooms Smors photos, recipes and where they grow, what the mushroom looks like in the forest

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.


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)

  • Fruit body. Height can reach 20 cm; Almost round, only occasionally somewhat elongated; The hat takes 1/2-2/3 stem heights; Throughout the head, wide hollows, the socalled alveoli, they are formed by ribs and paths often composed together; light brown or light yellow with a shade of brown; Half inside, like a brighter, homogeneous stained rod;
  • Stalk 2-4 cm in diameter. Fat at the base; its surface is wrinkled and covered with small sticky grains;
  • White pulp, cream, brittle. Pleasant taste and smell;
  • Spore powder is whitish-yellow;
  • Spreading. A rather rare look. Most often grows in groups, but you can also find singlegrowing specimens. Fruit bodies appear in the spring, from April to early June, in light forests, rather on fertile soils, rich in organic residues, willingly along the banks of rivers and streams, among whitebrown vehicles, in grass, on herbaceous forest edges, among hedges, in flower beds. Also found in gardens and gardens under fruit trees. This mushroom avoids fertilized soils;
  • Application. Smore is a real delicious mushroom with a specific, delicate taste. In raw forms show weak toxic properties;
  • There are a number of varieties of this species that differ from the main form in the main color and shape of the head. Ordinary variety (Morchella evculenta var. Vulgaris) has a dark brown, sometimes almost black head, round variety (Morchella evculenta var. Rotunda) has a spherical head and less pronounced ribs, a dark variety (Morchella Esculenta Var.) Light ribs against the backdrop of dark alveoli and white variety (Morchella evculenta var. alba) with almost white heads. Tolstoye fat (Morchella Esculenta Var Crassipes) forms large fruit bodies with especially long and bulky stems;
  • Smors belong to ascomycetes, because their disputes are formed in the socalled bags sitting on the hole.
  • Smore is real

    Smork cap (latch. Verpa Bohemica)

  • Fruit body. The head is ocher-brown, lighter, bell-shaped, with long, narrow, wavy, more or less vertical ribs, free;
  • The stalk of size is 6-14-1.5-3 cm. Whitish or ocher, first full, then empty;
  • The pulp is white, a crumbly-visual consistency, a pleasant taste and smell;
  • Spore powder is yellow-yellow;
  • Spreading. It is rare, in April-May, in prominent places of deciduous forests and shrubs, in moist places, above the watercourses;
  • Application edible;
  • It is possible to confuse with a tough with conical (lat. Morchella Contica) or Mitroy HalfWydog (lat. Mitrophora Semilibera).
  • S interest cap

    Conic Smore (lat. Morchella concea)

  • Fruit body. Up to 12 cm high, the hat takes 1/2 2/3 of the height of the stem, coneshaped, elongated; The fields of the hat are more or less fused; strong longitudinal rods pass clearly parallel to the top and are interconnected by very differently grown weak crossbars; The color varies from gray-brown to olive-brown, ribs blacken in old age; inside is empty;
  • Stem. Already heads (1/2 2/3 of the head diameter) and a little shorter, white guard, the surface is covered with small grains, empty inside;
  • White pulp, cream;
  • Spore secretions whitish;
  • Spreading. It grows in the tint and spruce forests, on the edges and roads, on wood warehouses. Rather rare mushroom; more often found in the mountains; appears depending on the duration of winter, from March to the end of May;
  • Application. Very tasty mushroom;
  • Possible mistakes. Inexperienced mushroom pickers can confuse the grip with a poisonous chestnut leaflet;
  • Smors are found in the moderate climatic zone of the Northern Hemisphere, as well as in Australia. Morchella Esculenta and Morchella Elata are more like a bump. Please note that the conical grip and an ordinary grip have the correct ribbing on the hat, and the edible grip is not.
  • The tough is conical

    Stepnaya Smore (lat. Morchella Steppicola)

  • Morchella STEPPICOLA Type of Morchellaceae Family Mushroom (Lat. Ascomycota). This is an environmentally friendly appearance, widespread in central Eurasia, especially on the pastures of the temperate belt and the East European steppes on limestone and clay soils. Unlike most real sunshins, this species can easily be identified morphologically through a thick labyrinth of irregular crests on the brainwater villi and a thick leg, inside of which one or more gaps usually develop.
  • Fruit bodies 5 25 cm high, with a diameter of 3 5 cm, consists of a hat and legs;
  • The hat is ovate, wide-shaped, rounded, irregularly, sometimes flattened from the sides or from above, winding, cellular, with deep narrow cells, fused with a leg, hollow, with 2-4 separate cameras. The surface of the hat is spore-bearing, dirty-brown-gray, when drying turns yellow, it acquires a dirty yellow, dirty-browned color;
  • The stalk is 4 9 cm high, always shorter and already hats, 4 6 cm in diameter, thick, cylindrical,
  • wrinkled, first whole, later hollow, multi-chamber, first white, later grayish-white, dirty white;
  • The pulp is white, with a pleasant smell;
  • They grow from midApril to midMay, in the virgin steppes, on the ground, among the grass, rare groups. Listed in the Red Book of Ukraine, with the status “Rare”. The species is common around the world in Moldova, in the south of Eurasia and in Central Asia;
  • Doubles Morchella Steppicola Morchella Esculenta and Morchella vulgaris. Darker in color, have a singlechamber hollow stem and grow in the forests, and not in meadows and steppes. Morchella Crassipes larger mushroom, which has a singlechamber hollow stem, grows in forests, and not in meadows and in the steppes.
  • Stepnoy’s grip

    Smorshok halffree (lat. Morchella Semilibibera)

  • Fruit body. The hat is only half attached to the stem, the rest is free and can stick out a little; It can differ significantly in size, from 1 to 4 cm; The surface is ribbed, between high and thin vertical ribs are alveoli located in vertical rows and separated by low lamellas, yellow-brown, light brown to olive-brown, ribs and plate from dark brown to black and brown;
  • The stem is whitish, yellowish, has a length of 3 to 10 cm and a diameter of about 1-2 cm, inside is empty;
  • Pulp. This type of sweatshirt has a rather thin layer of pulp, so it is less appreciated, rather brittle. The smell is clean, pleasant;
  • Spore secretions of cream color;
  • Spreading. It is found in early spring, often in groups, hiding in thick grass. In the warmer parts of Europe, it grows in more. Loves thick tugal forests on fertile soils, moist places, occurs along forest roads and paths;
  • Application edible, under partial protection.
  • Smorshok is semifree

    Tall grill (lat. Morchella Elata)

  • The fruit body consists of a head and body, 5-10 (15) cm; The head with a generic (spore-forming) layer is narrow-crown, olive-brown, black-brown, reddish-brown, mostly dark; The height of the head is from 1/2 to 2/3 of the height of the entire fruit body; The edges of the pit are located in parallel vertical lines blackening with age, separated by short transverse “rails”;
  • The stem is hollow, cylindrical, whitish, with age light brown, granular-fragile;
  • Spore discharge cream;
  • Application edible, very tasty;
  • Spreading. One of the early Smors. Appears in coniferous forests, on saltshaped, poor soils, single or groups, in moist places and in wood warehouses, on fogs or on sawmills.
  • Smorac is tall

    Smore fatlegged (lat. Morchella Crassipes)

  • Fruit body. Height: 12-20 (30) cm., Head-5-15 cm in diameter, stupid, deep holes on the surface are separated by winding, longitudinal and lower transverse ribs. Pits are lined with a spore-bearing layer: brown, gray- or rusty-brown;
  • The stem is 6-15 cm high, 4-8 cm thick, yellowish-cream, ocher, ocher-brown, almost the same width as the head, hesitates, unevenly wrinkled, groove, hole;
  • The pulp is white, creamy, white, thin and crumbly, without odor and taste;
  • Spore discharge paleochlat, rum;
  • Spreading . It is rare. Grows through the edges of light forests with a predominance of ash and white poplar, grows single or groups. Close view: Smorshi (lat. Morchella evculenta);
  • Application edible;
  • Like all grogs, partially guarded in some countries. When consumed in raw form can cause serious gastrointestinal poisoning. The young copy is almost identical to an edible smok.
  • Smorac is thicklegged

    Conic cap (lat. VERPA COCIA)

  • Fruit body. Belongs to the type of sweatshirt. Can be distinguished from sucks (Morchells) by the method of attaching the hat to the stem. In Smorshki, the stem is connected to the hat at the very bottom, in the Smors only under the top of the hat. The conical thimble has an almost smooth hat, and the Czech Smore (lat. Ptychoverpa Bohemica) has long wavy ribs. The rod of the grown thug is much longer than the hat, the height of which is from 2 to 4 cm.;
  • The stem of the grown thug, it is much longer than the hat, from 3 to 10 cm and a width of 0.5 to 1.5 cm. Inside the mine is empty;
  • The pulp is very thin;
  • Spore discharge is wideellipseshaped, smooth, colorless. Smors are much smaller, in each bag of eight spores (there are two, sometimes four). Disputes reach maturity only when the fruit body begins to decompose;
  • Spreading. It grows in deciduous forests, under the bushes of aspen, mountain ash, alder, thorns, in gender thickets, in the middle of the northern hemisphere, rarely in very cool areas. He appears early;
  • The smell is weak, barely perceptible, pleasant;
  • The taste is very saturated, pleasant. Slightly nut/spicy;
  • Application is edible.
  • The cap is conical

    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.

    Similar species

    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.

    Gyromitra evculenta ordinary line

    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:

  • Iron,
  • Potassium,
  • Phosphorus,
  • Zinc,
  • Magnesium.
  • 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.

    Interesting Facts

  • Smore a rich source of protein, fiber and carbohydrates. Their properties are appreciated by herbalists and manufacturers of tinctures that see the source of good vision in them. These mushrooms, unlike many others, are not difficult to digest. In addition, they are a source of amino acids: tyrosine, valine, leucine, phenylalanine, glutamine, alanin and many others. Thanks to this, they have antiinflammatory, antioxidant and supporting properties. They are appreciated by people who are fighting excess adhesive tissue;
  • They are associated with a humid environment, grow in forests, parks and meadows. They love the company of ash, elm and even fruit trees;
  • Slices have tall cellular hats, they come in different colors and sizes. The most common colors are dark black, yellow and white;
  • Smore typically spring mushroom, its fruit bodies appear in April and May, one by one or groups;
  • They are known all over the world thanks to their unique taste. Have a spicy smell and taste;
  • Smors are unpredictable. In accordance with the unpredictability of Smors, experienced gatherers claim that an excellent place for hunting is both oldgrowing forests and areas that were recently cleared as a result of cutting down or fire. This means that mushrooms may appear anywhere. They say that luck can be increased if you look at the base of live ashs and elm, as well as from any dead trees;
  • Cut your currs, do not pull them. When collecting sweets, be sure to cut them at the base, and do not try to pull them out of the ground. So the root system will remain intact, and they will be able to grow in the next season;
  • Unlike most mushrooms, the nutritional value of which is relatively low, spreading is unusually high in vitamin D, as well as zinc, phosphorus, manganese, copper and iron. This mushroom is rich in numerous amino acids. Some substances contained in edible manholds accelerate the process of burning adipose tissue;
  • Smors can also be dried for further eating. When they completely dry, store them in hermetic packaging. In this state, they can be stored for about a year.
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