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How to Identify a Morrel Mushroom

Morels are some of the most common, tasty and easy-to-identify wild mushrooms in the United States. They are hunted in the wooded areas of many regions in North America and can be enjoyed sautèed in butter, batter-fried or added to sauces, pasta and other recipes. Morels are expensive in grocery stores, but if you can identify them you may be able to find them yourself in nature. For help finding wild mushrooms in your area, ask your county extension service, local mycological association or forest service ranger stations.

Instructions

- 1
  Look for a tan or brown conical cap with a sponge-like texture. The morel's cap features pronounced ridges and pits, similar to a prune, but more textured. The cap is shaped like a cone and is taller than the stem.
- 2
  Confirm that the bottom of the cap is attached to the stem. In other words, the stalk and cap of a morel are one piece. If the cap is not fully attached to the stalk-- like an umbrella -- it isn't an edible morel.
- 3
  Look for a slightly bumpy or granular texture to the stalk, which should be present in morels. The stem is a lighter tan than the cap and is relatively smooth with some folds and thickening at the base.
- 4
  Cut the mushroom in half, lengthwise. Morels are hollow inside from the bottom of the stalk to the top of the cap. If it is solid inside or has a fibrous or cottony filling, it isn't an edible morel.
- 5
  Avoid false morels and half-free morels. Although some people eat them without getting sick, do not assume they are safe. They contain toxins and should be considered inedible. Half-free morels look similar to morels but the cap is shorter than the stalk and isn't attached to the stalk all the way down. False morels have a brainy, folded texture rather than a pitted one and are meaty and solid throughout instead of hollow inside the stalk.

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