Morchella elata - Сморчок высокий - Elongated Black Morel

Morchella elata - Сморчок высокий - Elongated Black Morel - Hoch Spitzmorchel 5/9-10/23

Morchella elata, commonly known as the Black Morel or Spitzmorchel, is a highly prized edible fungus. The name "elata" derives from Latin and means "tall," reflecting this species' typically elongated and large stature, with mature specimens reaching heights of up to 12 cm. The cap is usually 2-7 cm across and 3-12 cm high, oval to conical, and honeycombed with a network of ridges and pits, the ridges becoming dark brown or blackish as the mushroom matures. This mushroom's stalk is 2-8 cm long, white or cream, and often chambered or hollow. The spore print is cream to yellow, with elliptical, smooth spores measuring 17.5-22 x 10-13 µm. Morchella elata is a saprotrophic fungus, meaning it feeds on decaying organic matter. It is often found in forests, orchards, and other areas rich in organic matter, including burn sites and areas affected by flooding. This species has a broad distribution, occurring in North America, Europe, and parts of Asia. It typically appears in the spring, from April to June, depending on the region and weather conditions. Chemically, Morchella elata contains various compounds that contribute to its distinct flavor, including sugars, amino acids, and volatile aroma compounds. It also contains small amounts of hydrazine toxins, which are destroyed by thorough cooking. The black morel is highly regarded in culinary circles, known for its unique flavor and texture. It is used in various dishes, including sauces, soups, and stews, and pairs well with cream, butter, and white wine. There are no known medicinal uses for Morchella elata. However, like most edible fungi, it is a good source of protein and dietary fiber. Be aware that all morels should be cooked before consumption to eliminate their mild toxicity. Additionally, avoid consuming large quantities as they can accumulate heavy metals from the soil.