This post was written by Emma Reigel and edited by CNG from selections of Gowin Valley Farms monthly Newsletter.
For centuries, morels have been utilized in traditional medicine and valued for their health benefits. Many studies have confirmed their antioxidant and anti-inflammatory qualities, along with their ability to boost the immune system. Despite their growing financial impact and high demand, morels are mainly obtained through wild harvesting and are known as a superfood and flavor enhancer. These mushrooms are some of the most prized foragable fungi. The cream of the crop, per se.
Various species of morels are also very common in the United States, particularly in Virginia, Kentucky and Michigan. You may find them under names such as “Dry Land Fish” or “Hickory Chickens,” which originate from the way they look and the way they are prepared.
The Benefits of Morel Mushrooms:
Nutrient Dense:
Morels are rich in protein + fiber and low in fat. They contain Vitamin D + B and high levels of iron, phosphorous, and potassium.
Immune Boost:
Morels enhance immune function and can reduce inflammation, thanks to their polysaccharide content.
High Anti-Oxidents:
Morels contain abundant antioxidants which aid in combating oxidative stress, potentially reducing the risk of chronic ailments like heart disease and cancer.
Source of Vitamin D:
Morels are among the few foods that provide a significant amount of Vitamin D which is beneficial for bone health.
Liver Health:
The potent antioxidant properties of novel mushrooms can contribute to liver health and aid in protecting liver cells from damage caused by oxidative stress.
Morel Morphology & ID:
The Morchellaceae family uncludes true morels (members of the genus Morchella), the verpas (in the genus Verpa) and the cup fungi in the genus Disciotis. There are undoubtedly more North American morels to be discovered, but unfortunately, the species can’t always be identified by looking at their physical features. Young M. Diminutiva are yellowish with bald flat ridges and dark grey pits. As they age, the ridges and pits equalize in color, becoming yellow to brownish yellow. The equal, hollow stipe can be up to 7cm and is attached to the cap directly with little to no overhang. The stem is generally longer and skinnier than other Marcella species. M. Americana is a commonly harvested spring mushroom & ranges in color from grey to whitish to yellow. The fruiting body can range from 5-22 cm tall. The spongelike head is egg-shaped, oval to conical, or pine cone shaped with pits and ridges that are primarily vertically arranged. On all forms, the ridges are paler than the pits. The hollow whitish stipe can be enlarged toward the base, attached to the cap without a notable overhang or rim. Morchella Angusticeps has a fruiting body up to 18 cm tall. The sponge-like head can differ in shape but is usually elongated and pointed. The head has elongated and irregular pits with ridges that darken with age. The young black morel may appear almost white when covered by leaf debris, but the aged black morel will have brownish pits and dark ridges. The hollow, whitish stipe is attached to the head with a slight overhang or rim. More DNA Sequencing is needed to learn more about morel varieties.
Morel Lookalikes:
Verpa bohemica, known for their wrinkled thimble cap, share similarities with morels. However, they can be easily distinguished. Verpas have folds on the cap. Additionally, the star of the half-free morel attaches halfway up the cap. This leaves half of the cap hanging free like a skirt. To differentiate, compare the sectioned Verpa bohemica with the stalk attached to the bottom of the top of the cap to the sectioned Morchella punctipes with the stalk attached halfway up the cap. It’s important to note that Verpas are slightly poisonous and are not permitted for collection and sale in certain states.
Harvesting Tips:
When harvesting, morels should be cut with a knife near the surface of the soil. When the mushrooms are cleaned as they are harvested, it helps keep the dirt out of the pits of the morels previously gathered. As with most fungi, morels should be stored in paper bags or waxed paper and put in a cool dry place soon after harvesting. Do not store in an airtight plastic bag or container; they will last longer if kept from drying out, and allowed to breathe. Be mindful or morel lookalikes who can be toxic and deathly and dangerous to ingest. When cooking morels, you must THOROUGHLY cook them. We pre-cook our morels, then cook again in our food recipes to ensure they’re WELL cooked.
Emma Reigel co-founded her female-owned mushroom farm, Gowin Valley Farms, at age 26. Receiving a BA from Emory University and her MSC in Marketing from Clemson University, Emma learned how to create strategic partnerships with universities to harness her farm as a means to aid in institutional universities conducting on-farm studies and creating research based-internships. Emma guest lectures at local universities for mycology lab classes and speaks at mycological conferences across the Southeast. Sign up for her monthly newsletter for loads of seasonal mushroom knowledge and recipes!