Morchella eximia
Morchella eximia is a black morel recorded from Patagonia, China and other temperate regions. Raw or undercooked morels have caused an outbreak, so thorough cooking is the stated precaution.
Ingredients
1086 articles on substrates, cultures and additives.
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Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
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Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All mushrooms436
Edible mushrooms339
Brittlegills25
Truffles20
Milkcaps17
Termite mushrooms17
Fungi7
Morels4
Stinkhorn fungi4
Lichens3
Edible mushrooms339Brittlegills25Truffles20Milkcaps17Termite mushrooms17Fungi7Morels4Stinkhorn fungi4Lichens3Morels
Northern yellow morel
Morchella prava is a yellow morel described in 2012 from North America. It is catalogued as a culinary morel, and morels must be cooked before eating.
Yellow morel
Yellow morel, Morchella esculenta, is a wild fungus gathered for cooking in Europe and recorded in historical reports elsewhere. Morels are cooked before they are eaten; raw morels have been linked to serious illness.
Morchella sextelata
Morchella sextelata is a cultivated black morel of the Elata clade, grown in managed beds and greenhouses in China. Raw or undercooked morels are associated with illness, and cooking is the main control.