Spring is approaching Europe with great strides, it is a time when we can already look for amazing mushrooms, both in terms of appearance and taste.

This mushroom is of course morel mushroom, valued in the kitchen and very expensive edible mushroom. When the winter was warm, we can look for it as early as February, but its largest amounts appear in March and April.

The mushroom can reach up to 20 cm in height. The hat is sometimes round, but most often it is similar in shape to a thick cone and occupies practically 2/3 of the height of the entire mushroom.

The hat is covered with hollows, ribs resembling a bit of a labyrinth, which are called alveoles.

Mushroom colors vary greatly. From white, through cream, pink, light brown, almost orange, to dark brown, almost black. The latter variety is the most common in forests.

The leg is very thick, because it can be up to 4 cm in diameter, but it is very fragile because it is empty inside. That is why older specimens do not support the weight of the hat and we can find them broken in the forest.

The flesh is also fragile, tender, the cap is also hollow in cross-section. It has a very pleasant slightly mushroom taste and smell.

The fungus should be looked for in early spring in alluvial forests, on the banks of streams, rivers, streams, in ditches. Or fertile soils, where there is a lot of organic debris. It often grows in home gardens among shrubs and hedges

Morel mushroom are very tasty edible mushrooms, which, however, are quite rare and occur in a very short spring period. Most often, their vegetation period lasts 2 months.

It is a highly valued mushroom both by amateurs and professional restaurateurs, which is why its prices reach several hundred Euros per 1 kg.

Enjoy 😉