1908.] Edible Fungi. 431 



EDIBLE FUNGI. 

 I. — The Common Morel {Morchella esculenfa, L.) 



This is the best of the few edible fungi which occur in con- 

 siderable abundance during late spring and early summer, 

 and, further, it possesses the advantage of having no ally of a 

 deleterious nature with which it may be confounded. The 

 accompanying figure represents the typical form of the fungus. 

 It is not very variable either in form or colour. Both the cap 

 and stem are hollow, and the surface of the cap bears a number 

 of prominent ridges joined together to form an irregular net- 

 work. This latter character at once distinguishes the Morels 

 from all other British fungi except the " Stinkhorn " (Phalhis 

 impudicus, L.), which differs in the long stem springing from a 

 large gelatinous sheath or volva partly buried in the ground and 

 in the penetrating, abominable smell. 



Two or three other species of Morel also occur in this country, 

 one of them being much larger than M. esculenta. They 

 are rare, however, but are as edible as the one under con- 

 sideration. 



All grow in spring and early summer, and are found especially 

 on chalky or clayey soil, amongst grass, in orchards, hedgerows, 

 &c. 



The following method of cooking Morels is given by Dr. 

 Cooke, and the testimony of others corroborates his statements. 



For a ragout the fungi are cleaned and wiped to remove all 

 traces of sand, cut in two — both cap and stem — then placed in 

 a stewpan with butter, and set over a clear brisk fire ; when the 

 butter is melted, squeeze in a little lemon-juice, give a few 

 turns, and add salt, pepper, and a little grated nutmeg. Cook 

 slowly for an hour, adding at intervals small quantities of beef 

 gravy or jelly broth. When done, thicken with yolk of eggs. 



Another method which may be adopted is as follows : — The 

 Morels are first washed and wiped (a process which should never 

 be omitted) and then placed in a saucepan on the fire with 

 butter, salt, pepper, and a small bundle of herbs. Allow them 

 to simmer together, and add a little flour ; soften with good beef 

 gravy. Let them cook and reduce, over a gentle fire, then re- 

 move the bundle of herbs. Fry some breadcrumbs in butter, 

 then beat up the yolks of three eggs, add a pinch of powdered 



