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Ingredients

1086 articles on substrates, cultures and additives.

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Morels

4 ingredients

Mushrooms
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Two whole brown morels and two lengthwise halves with pale interiors rest on a warm ivory surface.
Mushrooms

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.

A whole morel with a golden-tan honeycomb cap and pale cream stem rests diagonally on a warm ivory surface.
Mushrooms

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.

Two whole yellow morels and two lengthwise halves display tan honeycomb caps, ivory stems, and hollow interiors on a warm ivory background.
Mushrooms

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.

Two whole brown morels and two lengthwise halves with pale hollow interiors sit on a warm ivory surface.
Mushrooms

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.