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The Black morel, Morchella elata, is often the first or the second morel to be discovered each spring. Unlike the Morchella semi-libera, the cap surface is relatively large with respect to the stipe. Like all Ascomycetes, the spore-producing surface is on the visible surface of the cap, rather than hidden beneath on gill surfaces of a typical cap and stem agaric.
Speaking of spores, morels should not be washed before cooking them in butter, a creame sauce, or olive. Much of the distinctly tastely flavor and aroma of morels actually comes from the spores, and washing these spring mushrooms will remove much of the flavor. Rather, when picking morels, carefully cut the stipe near the ground and if necessary, use a brush to lightly remove any dirt or leaves. Usually they are very clean and require little attention other than cutting them down the middle to see if there are any critters within that need evicting.
These photos are copyrighted by the named photographers
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