Appendix 



Mushrooms Commer- 

 cially Important in the 

 Blue Mountains 



Morchella species including: 



Morchella esculenta 



M. deliciosa 



M. crassipes 



M. angusticeps 



M. elata 



M. conica 



Common names: Morel, 

 white morel, black morel, nat- 

 urals, gray morel, cone 

 shaped morel 



Edibility: Choice (with cau- Morels, Morchella elata, Wallowa County. Oregon. 



tion). Some individuals have 



an adverse reaction to morels, especially when they are eaten while consuming alco- 

 hol. First-time eaters need to try a small amount to test for adverse reactions. Never 

 eat morels raw. 



Description: The most abundant and commercially valuable mushrooms in the Blue 

 Mountains. These cup-fungi are members of the Ascomycetes. They are sapro- 

 phytes and grow in soil. Although generally not considered mycorrhizal, they typically 

 are found in forested sites in this area. The fruiting body is likened to a pine cone on 

 a stem. Both the body and stem are hollow. The body is a unique honeycombed sys- 

 tem of pits and ridges. Coloration differs from very light to dark brown. Several 

 closely related species, strains, and varieties seem to exist. Some species fruit early 

 in the season, others later. Black morels and cone shaped morels are usually associ- 

 ated with burned areas and are slightly different from fruiting bodies found in adjacent 

 nonburned sites. 



Habitat: Morels fruit in the spring usually starting in warmer, lower elevations on 

 ponderosa pine {Pinus ponderosa Dougl. ex Laws.) sites. Fruiting continues in mixed- 

 conifer sites and later on higher elevation true fir sites as the season progresses. 

 Almost all harvesting occurs in May and June. Burned conifer stands often have spec- 

 tacular fruiting the spring after the fire. Fruiting often declines in subsequent years, 

 although in a few cases, abundant fruiting on burned sites may continue through a 

 second or third year. Riparian communities and those sites having had past ground 

 disturbance are often prolific perennial producers of mushrooms. The mushroom 

 appears most commonly a day or two after a rain on exposed sites. Cool wet and 

 riparian sites are more apt to fruit when the temperature is optimum, rather than after 

 rain. Morels quickly deteriorate and are subject to maggot infestation after 2 or 3 days. 



Uses: This popular mushroom is a favorite of both commercial and recreational pick- 

 ers. It can be partially dried and frozen or completely dried and stored in airtight 

 containers. Drying the mushroom is believed to concentrate the flavor as well as help 

 preser\/e quantities for future use. Use of home food dryers adjusted to a moderate 

 temperature is a popular way to presence morels. 



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