Morel

Morchella esculentoides

Edible

Also called yellow morel, common morel, sponge mushroom.

The morel is the spring mushroom people hunt hardest: a tan to yellow honeycomb cap on a pale stem, hollow from top to bottom. Long listed in guides as Morchella esculenta, it fruits under hardwoods for a few weeks each spring and has several toxic lookalikes.

A yellow morel with a honeycomb-pitted cap standing among green leaves

The tell

Honeycomb cap, completely hollow inside when sliced.

Field marks

What to look at

Cap, underside and stem show in a photo. The spore print does not, and it is often the deciding check.

Cap
Egg-shaped to conical, 1 to 3 inches tall, pitted and ridged like a sponge or honeycomb. Tan, yellow-brown or gray, with the ridges usually paler than the pits.
Underside
No gills or pores. The cap is fused to the stem along its full length, so the inside is one continuous hollow chamber.
Stem
Whitish to cream, hollow, often slightly granular, and wider at the base. No ring and no cup.
Flesh
Thin, brittle and cream-colored. Smell is mild and earthy.
Spore print
Cream to pale yellow.
Size
Cap 1 to 3 inches tall (2.5 to 8 cm); whole mushroom 2 to 6 inches (5 to 15 cm).

Where and when

Where and when it grows

Habitat
Deciduous woods, old orchards, river bottoms and the edges of disturbed ground. Often near dying elms, ash, tulip poplar and old apple trees.
Grows on
Soil, usually in leaf litter near hardwood roots.
Season
Spring, roughly March in the South through May and early June in the North.
Range
Across the eastern and central United States and southern Canada, with related yellow morels in the West.

Edibility

What the field guides say

Edible

Field guides across North America list the morel as a choice edible when cooked. The same guides record illness from morels eaten raw or undercooked, and from large quantities eaten with alcohol. Its lookalikes in the genus Gyromitra contain gyromitrin, a toxin that has caused deaths, which is why the hollow-inside test matters.

This page states what field guides record. It is not advice to eat, taste or handle anything, and a photo cannot settle edibility. If someone has eaten a wild mushroom that may be toxic, call poison control (1-800-222-1222 in the US) right away, before symptoms start: the deadliest species act hours later.

FAQ

Questions about the morel

How do you tell a true morel from a false morel?

Sliced lengthwise, a true morel is completely hollow from the tip of the cap to the base of the stem, and its cap is pitted like a honeycomb with the bottom edge fused to the stem. A false morel is wrinkled or lobed like a brain, and the inside is chambered or filled with cottony tissue.

When is morel season?

Spring. Morels start in March in the southern states and move north as soil temperatures rise, reaching the northern states and Canada in May. In any one place the season usually lasts two to four weeks.

Where do morels grow?

In and around deciduous woods, often near elms that died in the last year or two, old apple orchards, ash, and tulip poplar. They also turn up on river floodplains and on ground disturbed by fire or logging the previous year.

Sources

Where these facts come from

  1. Morchella esculentoides

    MushroomExpert.com

  2. Yellow Morel (Common Morel)

    Missouri Department of Conservation

Waitlist

Hear when it opens

We will send one email when Mushrooms.id opens, and nothing else.

Email us to join

This opens your email app with the request written for you. Send it and we add you to the list. No email app? Write to hello@mushrooms.id with the subject “Add me to the Mushrooms.id waitlist”.