The true morels (Morchella spp.) are among the edible fungi most prized by mushroom hunters.As with other mushrooms, the familiar morel is merely the spore-producing "fruiting body" of a macrofungus which exists mostly undergound. A variety of morel species fruit briefly and sporadically each spring across the northern hemisphere and information on when and where to find them is often closely guarded by collectors. Much lore exists (some of it surely well founded) about the microhabitats and weather conditions associated with the appearance of morels. Morels grow throughout the northern hemisphere in regions with temperate or boreal forests, as well as in some Mediterranean and subtropical regions such as coastal California, the highlands of Central American, and the Middle East. Morels also occur in the southern hemisphere and although many of these are believed to be introduced, there are apparently endemic species as well in, for example, Australia and southern South America. Morels are harvested from the wild commercially in several parts of the world, including the United States, Turkey, China, and the Indian subcontinent, although some progress has been made toward commercial cultivation. (Pilz et al. 2007 and references therein). Pilz et al. (2007) provide an overview of the biology and ecology of morels.
In recent years, a number of researchers have used molecular genetic approaches to help resolve questions about species boundaries and species diversity within the genus Morchella (e.g., O'Donnell et al. 2011; Du et al. 2012). Du et al. (2012) recognized more than five dozen putative Morchella species. Building on this work, Kuo et al. (2012) formally described a number of new phylogenetic species from the U.S. and Canada and reviewed their current understanding of the taxonomy and nomenclature of Morchella in the U.S. and Canada (Kuo et al. 2012 includes a dichotomous identification key). Much taxonomic work remains to be done on this challenging group, but it appears that the old idea that Morchella includes just a handful of very widely distributed species is unlikely to persist in the face of much new data indicating high levels of genetic diversity within geographic regions.
Although they are widely considered to be choice edibles and large numbers are eaten each year without ill effect, morels reportedly can be toxic, especially when poorly cooked, producing both gastrointestinal and neurological symptoms. Researchers investigating reports of Morchella toxicity concluded that these cases were not simply the result of confusion with the superficially similar and poisonous False Morel (Gyromitra esculenta) or other causes, but noted the need for further study to confirm and better understand the phenomenon of morel poisoning. (Saviuc et al 2010)
Les múrgola, rabassola o morilla, és un bolet de la classe dels ascomicets i del gènere Morchella. Produeixen ascocarps molt porosos, que són molt apreciats a la cuina. Tot i que hi ha diferents espècies, el nom genèric se sol assignar a la Morchella rotunda (de l'alemany Morchel: múrgola; del llatí rotunda: rodona) la més comuna a casa nostra.
Apareix en llocs molt diversos a la primavera, però sobretot en llocs oberts, boscos aclarits o cremats i terres remogudes, i no sol aparèixer en els mateixos indrets d'un any a l'altre. Preferentment sota verns, pollancres, oms i freixes, però també en prats i pinedes sorrencoses. Es troba des del litoral fins als Pirineus.
Malgrat que es considera un excel·lent comestible, és prudent de coure'l, llençar l'aigua i afegir-lo ja cuit als guisats. Així s'eliminen alguns principis tòxics que duu, per bé que en poca quantitat. També es destrueixen si es deixa assecar enfilant-los i penjant-los, amb l'avantatge que d'aquesta manera el bolet millora la seva exquisida aroma.
No hi ha perill de confusió amb altres espècies de múrgoles, ja que totes són comestibles.
Les múrgola, rabassola o morilla, és un bolet de la classe dels ascomicets i del gènere Morchella. Produeixen ascocarps molt porosos, que són molt apreciats a la cuina. Tot i que hi ha diferents espècies, el nom genèric se sol assignar a la Morchella rotunda (de l'alemany Morchel: múrgola; del llatí rotunda: rodona) la més comuna a casa nostra.
Smrž (Morchella) je rod jedlých vřeckovýtrusých hub z čeledi smržovitých. Výrazným znakem smržů je zvláštní klobouk se sítí žeber připomínající včelí plástev.
Plodnice smržů nabývají různých tvarů, barev i velikostí, což značně stěžuje jejich klasifikaci. Jejich taxonomické zařazení je navíc ztíženo nejasnostmi ohledně toho, které druhy jsou skutečně biologicky odlišné. V anglofonním prostředí houbaři nazývají smrže jednoduše podle jejich barev, případně tvaru. Rozlišují hlavně „žlutého smrže“ (yellow morel; Morchella esculenta, smrž obecný), „bílého smrže“ (white morel; Morchella deliciosa) a „černého smrže“ (black morel; Morchella elata).
Podle některých autorů rod smrž zahrnuje pouze 3–6 druhů.[1][2] Jiní autoři však umisťují do rodu smrž až 50 jednotlivých druhů.[3][4] Fylogenetické analýzy založené na polymorfismu délky restrikčních fragmentů[5] a analýzách 28S rRNA pomocí restrikčních enzymů[6] podporují původní hypotézu o tom, že rod smrž zahrnuje jen několik druhů s množstvím fenotypových variací. Z jiné analýzy DNA rodu vyplynulo, že jen v Severní Americe je více jak 12 geneticky odlišných smržů.[7]
Všechny druhy smržů jsou vynikajícími jedlými houbami, velmi oblíbenými a vyhledávanými pro široké kuchyňské využití. V mnoha státech, např. ve Francii, USA, Itálii aj. jde o houby vysoce ceněné na trzích. Díky stejné upotřebitelnosti všech smržů není nutno v případě praktického sběru rozlišovat jednotlivé druhy.
Stejně jako v případě dalších jedlých ascomycetů i mnoha jiných jedlých hub není radno požívat smrže syrové, je žádoucí tepelně je upravit. U smrže úzkohlavého (Morchella angusticeps Peck), z příbuzenstva smrže špičatého, byl v 60. letech podle J. W. Grovese zaznamenán případ mírné inkompatibility s alkoholem, projevivší se zvracením, průjmem a zrychleným tepem.
V tomto článku byl použit překlad textu z článku Morchella na anglické Wikipedii.
Obrázky, zvuky či videa k tématu smrž ve Wikimedia Commons
Tento článek potřebuje úpravy. Můžete Wikipedii pomoci tím, že ho vylepšíte. Jak by měly články vypadat, popisují stránky Vzhled a styl, Encyklopedický styl a Odkazy. Smrž (Morchella) je rod jedlých vřeckovýtrusých hub z čeledi smržovitých. Výrazným znakem smržů je zvláštní klobouk se sítí žeber připomínající včelí plástev.
Dieser Artikel wurde aufgrund von formalen oder inhaltlichen Mängeln in der Qualitätssicherung Biologie im Abschnitt „Mykologie“ zur Verbesserung eingetragen. Dies geschieht, um die Qualität der Biologie-Artikel auf ein akzeptables Niveau zu bringen. Bitte hilf mit, diesen Artikel zu verbessern! Artikel, die nicht signifikant verbessert werden, können gegebenenfalls gelöscht werden.
Lies dazu auch die näheren Informationen in den Mindestanforderungen an Biologie-Artikel.
Die Morcheln (Morchella) sind eine Gattung der Schlauchpilze.
Die Morcheln bilden bis über 20 cm große, gestielte und hohle Fruchtkörper, die ein wabenartig gegliedertes Kopfteil besitzen. Die einzelnen Waben sind durch sterile, helle oder dunkle Rippen voneinander getrennt, das Kopfteil kann ganz oder teilweise mit dem Stiel verwachsen sein. Die Sporen der Morcheln sind etwa 20 bis 25 µm lang, glattwandig und haben kleine Granulen (Körnchen) an den Spitzen.
Die Morcheln sind überwiegend saprobiontische Bodenbewohner, die in Wäldern, unter Gebüschen, auf Holzabfällen und Brandstellen vorkommen. Darüber hinaus wurden zwischen Morcheln und Kiefern mykorrhizaähnliche Verbindungen nachgewiesen.[1]
Die Gattung enthält je nach Auffassung 15 bis 28 Arten. Es existieren verschiedene Varietäten und Formen, deren taxonomischer Wert teilweise umstritten ist.
außereuropäische Arten:
Einige Arten der Morcheln (z. B. die Speise-Morchel) gehören zu den begehrtesten Speisepilzen. Sie sind prinzipiell auch kultivierbar, wobei dies bisher nur im experimentellen Rahmen erfolgte. Entsprechende Pilzzuchtsets sind aber im Internet erhältlich. Die Arten der Gattung sind in Deutschland durch die Bundesartenschutzverordnung (BArtSchV) geschützt. Das Sammeln von Morcheln in freier Natur ist vorerst nur in geringen Mengen für den eigenen Bedarf erlaubt.
Die hohen Preise haben immer wieder zu Fälschungen geführt. Dabei werden die hohlen Fruchtkörper gefüllt, um so ein höheres Gewicht vorzutäuschen. Verwendet wurden hierzu neben Metall, Steinchen, Erde und zähflüssiger Zuckerlösung, sogar Teer, Ziegen- und Schafskot.[2]
Morcheln enthalten je 100 Gramm rund 5,1 g Kohlenhydrate (davon 0,6 g Zucker), 0,57 g Fett und 3,12 g Eiweiß sowie 2,8 g Ballaststoffe. Daraus ergibt sich ein Nährwert von 130 kJ (31 kcal).[3] So wie auch viele andere Pilzarten enthalten Morcheln höhere Mengen an Vitamin D. Außerdem enthalten sie einige B-Vitamine.[4]
Die Ableitung des Namens Morchella und Morchel von der althochdeutschen Bezeichnung morhel ,kleine Möhre‘, dem lateinischen Namen morum ,Maulbeere‘ und von dem vulgärlateinischen Wort mauricula ,kleine Mohrin‘ wird diskutiert. In Österreich ist er auch unter dem Namen "Mailing" bekannt, da er auch hauptsächlich im Mai zu finden ist.
Dieser Artikel wurde aufgrund von formalen oder inhaltlichen Mängeln in der Qualitätssicherung Biologie im Abschnitt „Mykologie“ zur Verbesserung eingetragen. Dies geschieht, um die Qualität der Biologie-Artikel auf ein akzeptables Niveau zu bringen. Bitte hilf mit, diesen Artikel zu verbessern! Artikel, die nicht signifikant verbessert werden, können gegebenenfalls gelöscht werden.
Lies dazu auch die näheren Informationen in den Mindestanforderungen an Biologie-Artikel.
Begründung: Angaben zur Systematik fehlen, Artenliste veraltet, Infos über den Speisewert ausbaubar, Infos über das beliebte „Morelhunting“ in den USA fehlen, Angaben über den Stand der Kultivierung wären interessant, weitere Einzelnachweise erwünscht. --Ak ccm (Diskussion) 02:56, 16. Feb. 2014 (CET)Die Morcheln (Morchella) sind eine Gattung der Schlauchpilze.
Morelo esas morchella esculenta champiniono manjebla, di qua la "chapelo" esas remarkinda pro la nekontebleso di la mikra konkavaji qui igas lu aspektar quale sponjo.
Wiksa-wiksa[1][2] (genus Morchella) nisqaqa huk rikch'ana k'allampakunam, mikhunallam. Wayaqacha k'allampakunamanmi kapun.
Commons nisqaqa multimidya kapuyninkunayuqmi kay hawa: Wiksa-wiksa.
Wikispecies nisqaqa qillqasqa p'anqayuqmi kay hawa: Wiksa-wiksa
Wiksa-wiksa (genus Morchella) nisqaqa huk rikch'ana k'allampakunam, mikhunallam. Wayaqacha k'allampakunamanmi kapun.
Суро панго (лиякс мерить просапанго, морчка[1], лат. Morchella, руз. Сморчок) — пангонь буе, Моршеллонь семиястонть ( лат. Morchellaceae).
Тюсонь коряс тюжа, нетьксэзэ ашола. Лангось кругловой, ал ёнов молиця. Лангонзо сероень кондямо, пек пуворявозь, менчевезь. Покшолмазо 6-10 см сэрьсэ. Суро пангонть ловить ярсыцякс, ансяк эряви кувать пидемс-лакавтомс, видстэ меремс псисэ. Ярсыть эйстэнзэ пидезь, рестазь, мариновазь, лиси соламодо мейле сеске, зярдо виресь лопавтомо[1].
Касы лопав вирьсэ.
Җыерчалы́ гөмбәлә́р (Morchella) - җыерчалылар гаиләлегеннән гөмбәләр ыругы. 15 төре билгеле, Евразия, Төньяк Америка, Австралиядә таралган. Татарстан территориясендә 2 төре: чын җыерчалы гөмбәләр (M. esculenta) һәм конуссыман җыерчалы гөмбәләр (M. conica) үсә.
Апрель-май айларында, яфраклы, ылыслы һәм катнаш урманнарда, известькә бай уңдырышлы туфракта күренә башлый. Комлы, мүкле урыннарда, урман буйларында, юл читләрендә, кисентеләрдә еш очрый. Чын җыерчалы гөмбәләр берәрләп үсә. Эшләпәсе саргылт-көрәннән көрән төскә кадәр, йомыркасыман формада, читләре төбенә ябышкан була. 3-6 см биеклектә, бормалы-җыерчалы, күзәнәкчел («җыерчыклы»). Сабы куыш, буразналы. Йомшагы балавызсыман, ак, йомшак, ватылучан, тәме һәм хуш исе бар. Споралы порошогы саргылт. Споралары эллипссыман, шома.
Конуссыман җыерчалы гөмбәләр берәрләп яки төркем булып үсә. Чын җыерчалы гөмбәләрдән конуссыман җыерчалы гөмбәләр озынча эшләпәсе белән аерыла, биеклеге 5-10 см, челтәрсыман өслекле. Эшләпәсе зәйтүн төсеннән коңгырт-көрәнгә кадәр. Сабы аксыл, куыш, ончыл кунык белән капланган.
Пешергәннән соң ашарга яраклы.
Җыерчалы́ гөмбәлә́р (Morchella) - җыерчалылар гаиләлегеннән гөмбәләр ыругы. 15 төре билгеле, Евразия, Төньяк Америка, Австралиядә таралган. Татарстан территориясендә 2 төре: чын җыерчалы гөмбәләр (M. esculenta) һәм конуссыман җыерчалы гөмбәләр (M. conica) үсә.
Апрель-май айларында, яфраклы, ылыслы һәм катнаш урманнарда, известькә бай уңдырышлы туфракта күренә башлый. Комлы, мүкле урыннарда, урман буйларында, юл читләрендә, кисентеләрдә еш очрый. Чын җыерчалы гөмбәләр берәрләп үсә. Эшләпәсе саргылт-көрәннән көрән төскә кадәр, йомыркасыман формада, читләре төбенә ябышкан була. 3-6 см биеклектә, бормалы-җыерчалы, күзәнәкчел («җыерчыклы»). Сабы куыш, буразналы. Йомшагы балавызсыман, ак, йомшак, ватылучан, тәме һәм хуш исе бар. Споралы порошогы саргылт. Споралары эллипссыман, шома.
Конуссыман җыерчалы гөмбәләр берәрләп яки төркем булып үсә. Чын җыерчалы гөмбәләрдән конуссыман җыерчалы гөмбәләр озынча эшләпәсе белән аерыла, биеклеге 5-10 см, челтәрсыман өслекле. Эшләпәсе зәйтүн төсеннән коңгырт-көрәнгә кадәр. Сабы аксыл, куыш, ончыл кунык белән капланган.
Пешергәннән соң ашарга яраклы.
Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota). These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. Morels are prized by gourmet cooks, particularly in Catalan and French cuisine. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan where these highly prized fungi are found in abundance.
Typified by Morchella esculenta in 1794, the genus has been the source of considerable taxonomical controversy throughout the years, mostly with regard to the number of species involved, with some mycologists recognising as few as three species and others over thirty. Current molecular phylogenetics suggest there might be over seventy species of Morchella worldwide, most of them exhibiting high continental endemism and provincialism.
The genus is currently the focus of extensive phylogenetic, biogeographical, taxonomical and nomenclatural studies, and several new species have been described from Australia, Canada, Cyprus, Israel, Spain, and Turkey.
Morchella Dill. ex Pers. : Fr. was typified by Christiaan Hendrik Persoon in 1794,[2] with Morchella esculenta designated as the type species for the genus. Among early pioneers who took an interest in the genus, were mycologists Julius Vincenz von Krombholz and Émile Boudier, who, in 1834[3] and 1897[4] respectively, published several species and varieties, accompanied by meticulously illustrated iconographic plates. The seminal taxon Morchella elata, whose true identity still remains unresolved,[5][6] was described by Elias Fries in 1822, from a fir forest in Sweden.[7] Other classical, early-proposed names include Morchella deliciosa, also described by Fries in 1822, Morchella semilibera, the half-free morel, originally described by de Candolle and sanctioned by Fries in 1822,[7] Morchella vulgaris, which was recombined by Samuel Gray as a distinct species in 1821[8] following a forma of M. esculenta previously proposed by Persoon, and Morchella angusticeps, a large-spored species described by American mycologist Charles Peck in 1887.[9] Morchella purpurascens, the purple morel, was first described by Boudier as a variety of M. elata in 1897 based on an 1834 plate by Krombholz, and was recombined as a distinct species in 1985 by Emile Jacquetant.[10][11] Morchella eximia, a globally-occurring fire-associated species was also described by Boudier in 1910.[12] The old, widely applied name Morchella conica,[13] featuring in many field guides and literature across several countries, has been shown by Richard and colleagues to be illegitimate.[5]
Early phylogenetic analyses supported the hypothesis that the genus comprises only a few species with considerable phenotypic variation.[14][15][16] Subsequent multigenic DNA studies, however, have revealed more than a dozen genealogically distinct species in North America and at least as many in Europe.[17][18][19][5] DNA studies revealed three discrete clades, or genetic groups, consisting of the "white morels" (Morchella rufobrunnea and Morchella anatolica), the "yellow morels" (Morchella esculenta and others), and the "black morels" (Morchella elata and others).[18] The fire-associated species Morchella tomentosa, commonly known as the "gray morel", is distinct for its fine hairs on the cap ridges and sclerotia-like underground structures, and may also deserve its own clade based on DNA evidence.[20][21][22] Within the yellow and black clades, there are dozens of distinct species, many endemic to individual continents or regions.[18] This species-rich view is supported by studies in Western Europe,[23] Turkey,[24] Cyprus,[25] Israel,[26] China,[27] Patagonia,[28] and the Himalayas.[29]
The fruit bodies of Morchella species are highly polymorphic, varying in shape, color, and size. While in many cases they do not exhibit clear-cut distinguishing features microscopically, this has historically contributed to uncertainties in taxonomy.[30][31][32][6] Discriminating between the various taxa described is further hindered by uncertainty over which of these are truly biologically distinct. Remarkably, some authors in the past had suggested that the genus contains as few as 3 to 6 species,[33][34][35][36][37] while others recognised as many as 34.[4][10][38] Efforts to clarify the situation and re-evaluate old classical names (such as Morchella elata and others) in accordance to current phylogenetic data have been challenging, due to vague or ambiguous original descriptions and loss of holotype material.[5][39] In 2012, the simultaneous description of several new taxa from Europe by Clowez[38] and North America by Kuo and colleagues[40] resulted in several synonymities further complicating matters, until a transatlantic study by Richard and colleagues resolved many of these issues in 2014.[5] The genus is currently undergoing extensive re-evaluation with regards to the taxonomic status of several species.
About 80 species of Morchella were described until the turn of the 21st century (http://www.indexfungorum.org/), a number of which were later shown to be illegitimate or synonyms.[5] As molecular tools became widely available in the new millennium, a revived interest in the genus commenced and several new species were proposed. In 2008 Kuo described Morchella tomentosa from burned coniferous forests in western North America.[21] In 2010 Işiloğlu and colleagues described Morchella anatolica,[41] a basal species from Turkey later shown to be sister to Morchella rufobrunnea. A study by Clowez described over 20 new species in 2012,[38] while later in the same year, another study by Kuo and colleagues described 19 species from North America.[40] However, several of these newly proposed names later turned out to be synonyms.[5] An extensive taxonomical and nomenclatural revision of the genus provided by Richard and colleagues in 2014, applied names to 30 of the genealogical lineages recognized so far and clarified several synonymities.[5] Also in 2014, Elliott and colleagues described Morchella australiana from sclerophyll forests in Australia,[42] while Clowez and colleagues described Morchella fluvialis from riparian forests in Spain.[43]
In 2015, Loizides and colleagues clarified the taxonomy of Morchella tridentina, a cosmopolitan species described under many names, and recombined Morchella kakiicolor as a distinct species.[39] Later in the same year, Clowez and colleagues described Morchella palazonii from Spain,[44] while Voitk and colleagues described Morchella laurentiana from Canada and Morchella eohespera, a cosmopolitan species present in several continents.[45] In an extensive phylogenetic and morphological study from Cyprus in 2016, Loizides and colleagues added two more Mediterranean species, Morchella arbutiphila and Morchella disparilis, and resurrected Morchella dunensis as an autonomous species.[25] In the same year, Taşkın and colleagues described four of the previously unnamed phylospecies from Turkey: Morchella conifericola, Morchella feekensis, Morchella magnispora and Morchella mediteterraneensis.[46]
Early ancestral reconstruction tests by O'Donnell and collaborators postulated a western North American origin of morels and the genus was estimated to have diverged from its closest genealogical relatives Verpa and Disciotis in the early Cretaceous, approximately 129 million years ago (Mya).[18] This date was later revised by Du and collaborators, placing the divergence of the genus in the late Jurassic, approximately 154 Mya.[27] However, neither of these reconstructions had included Morchella anatolica in the analyses, whose phylogenetic placement remained at the time unresolved. Following genetic testing of isotype collection of M. anatolica by Taşkın and colleagues, this species was shown to nest in the ancestral /Rufobrunnea clade, together with the transcontinental Morchella rufobrunnea.[19] This cast doubts over the accuracy of the original reconstructions, since both species of the ancestral /Rufobrunnea clade are present in the Mediterranean, while M. anatolica is altogether absent from North America.[39][25] Updated ancestral area reconstructions by Loizides and colleagues using an expanded 79-species data set, have in 2021 refuted the previous hypothesis and designated the Mediterranean basin as the most probable place of origin of morels.[48]
The ecology of Morchella species is not well understood. Many species appear to form symbiotic or endophytic relationships with trees,[49][50][51][52] while others appear to act as saprotrophs.[20][51] Yellow morels (Morchella esculenta and related species) are more commonly found under deciduous trees rather than conifers, while black morels (Morchella elata and related species) are mostly found in coniferous forests, disturbed ground and recently burned areas.[38][25][53][54] Morchella galilaea,[55] and occasionally Morchella rufobrunnea,[26][56][39] appear to fruit in the autumn or winter months rather than spring, which is the typical fruiting season for morels.
Tree species associated with Morchella vary greatly depending on the individual species, continent, or region. Trees commonly associated with morels in Europe and across the Mediterranean include Abies (fir), Pinus (pine), Populus (poplar), Ulmus (elm), Quercus (oak), Arbutus (strawberry trees), Castanea (chestnut), Alnus (alder), Olea (olive trees), Malus (apple trees), and Fraxinus (ash).[38][25][39][19][48] In western North America morels are often found in coniferous forests, including species of Pinus (pine), Abies (fir), Larix (larch), and Pseudotsuga (Douglas-fir), as well as in Populus (cottonwood) riparian forests.[57][40] Deciduous trees commonly associated with morels in the northern hemisphere include Fraxinus (ash), Platanus (sycamore), Liriodendron (tulip tree), dead and dying elms, cottonwoods, and old apple trees (remnants of orchards).[40] Due to their springtime phenology (March–May), morels are hardly ever found in the vicinity of common poisonous mushrooms such as the death cap (Amanita phalloides), the sulphur tuft (Hypholoma fasciculare), or the fly agaric (Amanita muscaria).[58] They can, however, occur alongside false morels (Gyromitra and Verpa species) and elfin saddles (Helvella species), which also appear in spring.
Efforts to cultivate morels at a large scale have rarely been successful and the commercial morel industry relies on the harvest of wild mushrooms.[57]
Certain Morchella species (M. eximia, M. importuna, M. tomentosa and others) exhibit a pyrophilic behaviour and may grow abundantly in forests which have been recently burned by a fire.[59][60] Moderate-intensity fires are reported to produce higher abundances of morels than low- or high-intensity fires.[22] This is caused by the soil becoming more alkaline as the result of wood ash combining with water and being absorbed into the soil which triggers the morels to fruit. Alkaline soil conditions which trigger fruiting have been observed and exploited with small-scale commercial cultivation of morels.[61][20][59] Where fire suppression is practiced, morels often grow in small numbers in the same spot, year after year. If these areas are overrun by wildfire they often produce a bumper crop of black morels the following spring. Commercial pickers and buyers in North America target recently burned areas for this reason. These spots may be closely guarded by mushroom pickers, as morels are widely regarded as a delicacy and often a cash crop.[57]
Although many species within Morchella exhibit continental endemism and provincialism,[18] several species have been phylogenetically shown to be present in more than one continent. So far, the list of transcontinental species includes M. americana, M. eohespera, M. eximia, M. exuberans, M. galilaea, M. importuna, M. populiphila, M. pulchella, M. rufobrunnea, M. semilibera, M. sextelata, M. steppicola, and M. tridentina.[27][5][25][6] The reasons behind the widespread, cosmopolitan distribution of these species, are still puzzling. Some authors have hypothesized that such transcontinental occurrences are the result of accidental anthropogenic introductions,[24][18] but this view has been disputed by others, who suggested an old and natural distribution, at least for some of these species which appear to be linked to indigenous flora.[39][25][48] Long-distance spore dispersal has also been suggested as a possible dispersal mechanism for some species, especially those belonging to fire-adapted lineages.[62] It has been suggested that the widespread but disjunct distribution of some morel species, especially early diverging lineages like M. rufobrunnea and M. tridentina, may be the result of climatic refugia from the Quaternary glaciation.[48]
Morel hunting is a common springtime activity. Mushroom collectors may carry a mesh collecting bag, so the spores can scatter as one carries the harvest.[63]
Every spring, hundreds of morel enthusiasts gather in Boyne City, Michigan for the National Morel Mushroom Festival, a century-old event.[64] As one observer stated, "if there is a modern, North American reenactment of Geoffrey Chaucer's Canterbury Tales this is it."[65] Other festivals and hunting competitions in North America include the Illinois State Morel Mushroom Hunting Championship, the Ottawa Midwest Morel Fest and the Mesick Michigan Mushroom Festival.[66]
In the survival horror video game Cataclysm: Dark Days Ahead, morel mushrooms are featured as one of the many edible items that the survivors can gather in the forests. They typically can be picked from underbrushes during summer and autumn, and can be boiled, fried, or preserved via drying.
Morchella species have been called by many local names; some of the more colorful include dryland fish, because when sliced lengthwise then breaded and fried, their outline resembles the shape of a fish;[67] hickory chickens, as they are known in many parts of Kentucky; and merkels or miracles, based on folklore, of how a mountain family was saved from starvation by eating morels. In parts of West Virginia, they are known as molly moochers, muggins, or muggles. Due to the partial structural and textural similarity to some species of Porifera (sponges), other common names for any true morel are sponge mushroom and waffle mushroom. In the Appalachian woodlands, morels have also been called haystacks, or snakeheads.[63] The Finnish vernacular name huhtasieni, refers to huhta, area cleared for agriculture by the slash and burn method.[68]
The scientific name of the genus Morchella itself, is thought to have derived from morchel,[69] an old German word close to "Möhre", carrot or beet, due to similarity in shape.
Morels, “almost universally associated with spring,” can be found in many habitats. Morel may be more likely to fruit during a period of increasing heat following a chilly period, a preference which is credited for their abundance in areas with cold winters.[70]
Black morels (Morchella elata) are often found on land that has been disturbed by logging burning.[70]
Due to the mushroom's prized fruit bodies, several attempts have been made to grow the fungus in culture. In 1901, Repin reported successfully obtaining fruit bodies in a cave in which cultures had been established in flower pots nine years previously in 1892.[71]
More recently, small-scale commercial growers have had success growing morels by using partially shaded rows of mulched wood. The rows of mulch piles are inoculated with morel mushroom spores in a solution of water and molasses which are poured over the piles of mulch and then they are allowed to grow undisturbed for several weeks. A solution of wood ashes mixed in water and diluted is subsequently poured over the rows of wood mulch which triggers fruiting of the morels. Morels are known to appear after fires and the alkalinity produced by wood ash mixed with water initiate fruit body formation for most species of morels.[61]
In 2021 it was announced that indoor cultivation of Black Morel mushrooms had been successfully achieved after decades of research and experimentation with methods by The Danish Morel Project. The project has been able to cultivate 20 lbs of morels per square yard or around 10kg per square metre with cost estimates expected to be similar to producing white button mushrooms (Agaricus bisporus). Previous attempts at cultivation had managed to produce sclerotia but encountered issues in getting them to reliably fruit. One of the breakthroughs with this project was growing them in a climate controlled environment in conjunction with grass which is involved in stimulating fruiting in the morel mycelium. Cultivation in this manner has been noted to produce superior morels for culinary uses since they can be assured to be insect, slug and dirt free and therefore do not need to be washed and cleaned like foraged morels. Since washing morels can negatively impact the texture, reliable cultivation may result in more versatility with this ingredient in the kitchen as well as making the delicacy more affordable and accessible.[72][73]
Raw morel mushrooms are 90% water, 5% carbohydrates, 3% protein, and 1% fat. A 100 gram reference amount supplies 31 calories, and is a rich source of iron (94% of the Daily Value, DV), manganese, phosphorus, zinc, and vitamin D (34% DV, if having been exposed to sunlight or artificial ultraviolet light). Raw morels contain moderate levels of several B vitamins (table).
Known as "prized delicacies...they are so esteemed in Europe that people used to set fire to their own forests in hopes of eliciting a bountiful morel crop the next spring!"[70]
Morels are a feature of many cuisines, including Provençal.[74] Their unique flavor is prized by chefs worldwide, with recipes and preparation methods designed to highlight and preserve it.[75] As with most edible fungi, they are best when collected or bought fresh. One of the simplest ways to enjoy morels is by gently sauteeing them in butter, cracking pepper on top and sprinkling with salt. They are good additions to meat and poultry dishes and soups, and can be used as pasta fillings.[76] However, as morels are known to contain thermolabile toxins, they must always be cooked before eating.
Morels can be preserved in several ways: They can be 'flash frozen' by simply running under cold water or putting them in a bucket to soak for a few minutes, then spread on a baking tray and placed into a freezer. After freezing, they keep very well with the frozen glaze for a long time in airtight containers. However, when thawed they can sometimes turn slightly mushy, so they are best frozen after steaming or frying. Due to their natural porosity, morels may contain trace amounts of soil which cannot be easily washed out. Any visible soil should be removed with a brush, after cutting the body in half lengthwise, if needed. Mushroom hunters sometimes recommend soaking morels in a bowl of salt water briefly prior to cooking, although many chefs would disagree.[63]
Drying is a popular and effective method for long-term storage, and morels are widely available commercially in this form. Any insect larvae which might be present in the fruit bodies usually drop out during the drying process.[77] Dried morels can then be reconstituted by soaking for 10–20 minutes in warm water or milk, and the soaking liquid can be used as stock.[78]
The supreme flavor of morels is not just appreciated by humans; in Yellowstone National Park, black morels are also known to be consumed by grizzly bears (Ursus arctos horribilis).[79]
Yellow morels in France
Black morels in British Columbia, Canada
Morel in a house garden in Ben Shemen, Israel
Morchella species are thought to contain small amounts of hydrazine[80] toxins or an unknown toxin that is destroyed through cooking (the presence of hydrazine is controversial since there are no primary references of hydrazine having been detected in the species); because of this, morels should never be eaten raw.[81] It has been reported that even cooked morels can sometimes cause symptoms of upset stomach when consumed with alcohol.[82]
When eating this fungus for the first time it is wise to consume a small amount to minimize any allergic reaction. As with all fungi, morels for consumption must be clean and free of decay. Morels growing in old apple orchards previously treated with the now-banned insecticide lead arsenate may accumulate levels of toxic lead and arsenic that are unsuitable for human consumption.[83]
When gathering morels for the table, care must be taken to distinguish them from the poisonous "false morels", a term loosely applied to describe Gyromitra esculenta, Verpa bohemica, and other morel lookalikes. Although false morels are sometimes eaten without ill effect, they can cause severe gastrointestinal upset, loss of muscular coordination (including cardiac muscle), or even death.[84][85] Incidents of poisoning usually occur when they are eaten in large quantities, inadequately cooked, or over several days in a row. False morels contain gyromitrin, an organic carcinogenic poison, hydrolyzed in the body into monomethylhydrazine (MMH).[86] Gyromitra esculenta in particular, has been reported to be responsible for up to 23% of mushroom fatalities each year in Poland.[87]
The key morphological features distinguishing false morels from true morels are as follows:
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Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota). These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. Morels are prized by gourmet cooks, particularly in Catalan and French cuisine. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan where these highly prized fungi are found in abundance.
Typified by Morchella esculenta in 1794, the genus has been the source of considerable taxonomical controversy throughout the years, mostly with regard to the number of species involved, with some mycologists recognising as few as three species and others over thirty. Current molecular phylogenetics suggest there might be over seventy species of Morchella worldwide, most of them exhibiting high continental endemism and provincialism.
The genus is currently the focus of extensive phylogenetic, biogeographical, taxonomical and nomenclatural studies, and several new species have been described from Australia, Canada, Cyprus, Israel, Spain, and Turkey.
Morkelo (Morchella) estas genro de grandaj askofungoj[1] kun granda, fragile karneca fruktokorpo, havante kvazaŭ pufe kavan stipon kaj nesimetrie rondforman aŭ konusforman ĉapelon, kies surfaco havas mallarĝajn laŭlongajn kaj laŭlarĝajn listelojn, inter kiuj troviĝas kavoj. Surteraj fungoj estas manĝeblaj.
Morkelo (Morchella) estas genro de grandaj askofungoj kun granda, fragile karneca fruktokorpo, havante kvazaŭ pufe kavan stipon kaj nesimetrie rondforman aŭ konusforman ĉapelon, kies surfaco havas mallarĝajn laŭlongajn kaj laŭlarĝajn listelojn, inter kiuj troviĝas kavoj. Surteraj fungoj estas manĝeblaj.
manĝebla morkelo[mankas fonto] (Morchella esculenta) pinta ĉapelo kun abelĉelsimila surfaco bohemia morkelo[mankas fonto] (Vepra bohemica) sonorilego-simila ĉapelo, kiu nur pinte kunkereskis kun la stumpo.
Morchella, conocidas como colmenillas, cagarrias, morillas o múrgoles, son hongos ascomicetos comestibles, caracterizados por poseer ascocarpos de aspecto reticulado. Son muy apreciadas por los gourmets franceses y españoles.
Formadas por un tronco blanquinoso que sostiene un sombrero en forma esférica, redondeada u ovoide, de 6 a 10 cm de ancho, de color paja rosado o de la miel, con una forma característica semejante a un avispero. El tronco, que también está vacío, es blanquinoso. La carne es frágil y muy escasa y prácticamente inodora.
La morilla es una de las especies comestibles de hongos que crecen en la Patagonia andina. El hongo en general es de color dorado-marrón con sombrero alargado, similar al árbol, con consistencia esponjosa.
Estos hongos son muy difíciles de hallar, pues se encuentran en forma aislada y es muy difícil distinguirlos a simple vista. Sólo con la vista aguda y experta de un buen recolector de hongos se logra hallarlos.
Las colmenillas no se pueden consumir en crudo por su toxicidad (contienen hemolisinas termolábiles (TLH), proteínas que rompen las membranas celulares de eritrocitos, leucocitos y plaquetas, y que se alteran o descomponen por acción del calor), según los expertos hay que combinar el secado y la cocción, así que si son frescas, primero deben secarse, después rehidratarse (desechando el agua) y a continuación cocinarse unos 30 minutos a una temperatura entre 70 y 90º C.
De esta manera constituyen un excelente comestible por su delicado sabor y aroma exquisito, especial para salsas y saborizar comidas.
Morchella, conocidas como colmenillas, cagarrias, morillas o múrgoles, son hongos ascomicetos comestibles, caracterizados por poseer ascocarpos de aspecto reticulado. Son muy apreciadas por los gourmets franceses y españoles.
Mürkel (Morchella) on kottseente perekond liudikulaadsete seltsist mürkliliste sugukonnast.
Mürkel (Morchella) on kottseente perekond liudikulaadsete seltsist mürkliliste sugukonnast.
Karraspina (Morchella) Ascomycota taldean sailkatzen den onddo jangarrien genero baten izen arrunta da. Abaraska antzeko kukula dute.
Artikulu hau biologiari buruzko zirriborroa da. Wikipedia lagun dezakezu edukia osatuz. Karraspina (Morchella) Ascomycota taldean sailkatzen den onddo jangarrien genero baten izen arrunta da. Abaraska antzeko kukula dute.
Morilles
Les morilles sont un genre (Morchella) de champignons ascomycètes de la famille des Morchellaceae.
La famille des Morchellaceae offre généralement des spécimens toxiques à l'état cru, comestibles après cuisson[1].
Le nom du genre Morchella est dérivé de morchel, un ancien mot allemand pour désigner les champignons, tandis que morille et l'anglais morel sont dérivés du latin maurus : brun.
Espèces charnues, humicoles, sylvestres ou praticoles, à l'ascocarpe creux, formé d'un réceptacle (chapeau) ou partie fertile, rond, conique ou cylindrique, creusé d'alvéoles assez profonds, ronds, anguleux ou irréguliers, disposés sans ordre ou en rangées verticales, séparés ou non par des côtes saillantes, au pied adhérant directement à la base du chapeau ou séparé par une dépression ou vallécule profonde ou faible et aux asques cylindriques.[précision nécessaire]
Ce sont des champignons printaniers, pouvant apparaître dès la fonte des neiges et dont le pied et le chapeau sont creux.
Les morilles vraies sont toutes caractérisées par un sporophore totalement creux, aussi bien le chapeau que le pied.
Le pied s'insère à la base du chapeau, soit directement sans espace, soit en un espace déprimé plus ou moins large et profond en forme de couronne appelé vallécule.
Les morilles coniques (Morchella conica, Morchella elata, Morchella costata, Morchella hortensis, Morchella deliciosa) sont des champignons assez petits : même s'il y a des exceptions, leur taille ne dépasse généralement pas 10 cm (maximum 20 cm). Leur pied, de couleur blanche, est creux. Leur chapeau est alvéolé, de consistance un peu caoutchouteuse[2].
Deux groupes peuvent être distingués par leur couleur et leur forme : les morilles blondes, au chapeau assez semblable à une éponge ronde, et les morilles brunes, aux alvéoles moins profondes et au chapeau conique[réf. nécessaire].
Assez semblable au morillon, la verpe (Verpa conica) s'en distingue par son chapeau couleur miel et son absence d'alvéole, mais c'est un très médiocre comestible[réf. nécessaire].
Il existe plusieurs genres proches, certains comestibles comme les mitrophores, parfois appelées morillons, d'autres sans intérêt comme les verpes, voire vénéneux comme les gyromitres appelés souvent « fausses morilles »[réf. nécessaire].
Les gyromitres sont parfois confondus avec les morilles et vendus sur les marchés sous l'appellation de « morilles rondes ». Ceci constitue un délit en France, cette dénomination ayant été interdite par décret en 1991[3]. Le chapeau du Gyromitre évoque plus une cervelle. On n'y trouve aucune alvéole dite clôturée[précision nécessaire]. Il est également plus foncé que celui de la plupart des morilles.
Attention : malgré les dires de certains amateurs qui ont pu consommer des gyromitres sans problèmes particuliers[réf. nécessaire], ces champignons peuvent être hautement toxiques, voire mortels. Il est donc plus prudent de ne pas les ramasser en cas de doute et de se limiter uniquement à la cueillette de morilles identifiées sans doute possible.
Les morilles occupent des niches écologiques variées selon un mode de vie saprotrophe (dans les composts, les prairies, avec un caractère pyrophile très marqué) mais aussi biotrophe (interactions avec les racines des plantes et la possibilité d'associations ectomycorhiziennes avec celles des épicéas communs (Picea abies))[4].
Elles aiment les terrains frais, les terrains calcaires, les vergers, les décombres, ou encore les lieux récemment brûlés[réf. nécessaire]. Les mécanismes impliqués dans la fructification des morilles après les feux de forêts restent flous[5]. Poussant rarement seules, on les trouve souvent sous les frênes en lisière de bois. Elles poussent au printemps dans les fraxinetum, forêts de frênes spécifiques d'une flore sur sol calcaire comme l'indique leur origine génétique datée vers le Crétacé[réf. nécessaire] (dernière époque des grands dinosaures, synonyme de craie, de -145Ma à -75Ma). Constituant les derniers dépôts calcaires en France alors largement immergée, ils sont d'une part facilement reconnaissables car ils sont tendres et clairs et sont d'autre part riches en carbonate de calcium qu'apprécient les morilles, de nature calcicole. Aussi les espèces de montagne apprécient particulièrement certains sols de nature plus ancienne (-350Ma+/-15Ma, carbonifère inférieur, à l'époque des insectes géants et des premiers reptiles) abondamment à jour au bord immédiat des massifs cristallins externes, typiquement en balcons de Belledonne près de Grenoble, et en aucun cas, alors, dans les massifs préalpins (Charteuse, Bauges, Vercors…) très riches en revanche en calcaire crétacé propice à d'autres espèces moins spécifiques.
Dans l'hémisphère nord les morilles sont des champignons printaniers. Aux États-Unis, on les trouve dès janvier dans le sud de la Californie, au Texas et en Géorgie, en février au centre des USA et dès mars de l'Oregon au Michigan. En Europe, elles se développent plus tardivement, soit en mars en France et jusqu'en mai en Belgique.[réf. nécessaire]
Le genre a été créé par Dillenius en 1718 et validé par Persoon en 1794 autour de l'espèce type Phallus esculentus L., décrite par Linné en 1753. Le nom du genre a été sanctionné par Fries en 1822 et comprenait 12 espèces. De nombreux taxons ont été ajoutés au genre Morchella depuis, bien que la taxonomie et la délimitation du genre reste mal comprise et qu'il continuait jusqu'il y a peu à présenter de nombreux problèmes bientôt résolus par la phylogénétique. En tout, plus d'une centaine d'espèces et de nombreux noms subspécifiques renvoient au taxon Morchella.[précision nécessaire]
Le genre Morchella a été divisé en deux branches dès 1897[6] : le clade elata, c'est-à-dire les morilles brunes[7] ; et le clade esculenta : les morilles blondes. Cette classification a été confirmée par plusieurs études phylogéniques menées jusqu'en 2012 sur différents continents[8]. Ces analyses génétiques ont permis d'établir un phylogramme en deux branches autour de Morchella elata et Morchella esculenta et une origine commune dans l'évolution à partir des zones tropicales calcaires du Crétacé.
Émile Boudier en distingue vingt espèces en 1897, Emile Jacquetant trente en 1984[9] et Philippe Clowez trente 41 en 2012[10].
La classification classique propose près de 200 espèces et les travaux de classification menés sur la base des études phylogéniques en identifient 66 en 2014[réf. souhaitée], dont une partie seulement a pu être rattachée avec certitude aux espèces proposées précédemment.
Les études phylogénétiques identifient trois grands clades de morchella et de nombreuses variations morphologiques qui peuvent être autant d'espèces (ou de taxons de rang inférieur)[11],[12].
L'arbre phylogénétique du clade Elata est le suivant[13] :
ElataMorchella tomentosa (Mel-1)
Morchella tridentina (Mel-2)
Morchella semilibera (Mel-3)
Morchella punctipes (Mel-4)
Morchella populiphila (Mel-5)
Morchella quercus-ilicis (Mel-11)
Morchella dunalii (Mel-25)
Morchella sextelata (Mel-6)
Morchella eximia (Mel-7)
Morchella exuberans (Mel-9)
Morchella importuna (Mel-10)
Morchella snyderi (Mel-12)
Morchella deliciosa (Mel-26)
Morchella purpurascens (Mel-20)
Morchella brunnea (Mel-22)
Morchella pulchella (Mel-31)
Morchella septentrionalis (Mel-24)
L'arbre phylogénétique du clade Esculenta est le suivant[13] :
EsculentaMorchella steppicola (Mes-1)
Morchella diminutiva (Mes-2)
Morchella sceptriformis (Mes-3)
Morchella ulmaria (Mes-11)
Morchella vulgaris (Mes-17)
Morchella prava (Mes-7)
Morchella americana (Mes-4)
Morchella galilaea (Mes-16)
Morchella esculenta (Mes-8)
Selon Index Fungorum (5 mai 2020)[14] :
Morchella elata
Morchella conica
Morchella esculenta
Morchella esculenta côtes rouilles
Morchella esculenta ou Morchella vulgaris
Morchella rotunda
Morchella esculenta
Morchella rotunda
Le groupe le plus basal est celui des Rufobrunnea sensu Clowez 2012, actuellement représenté par Morchella rufobrunnea, trouvée au Mexique, et Morchella anatolica (Işiloğlu et al. 2010, Taşkın et al. 2012). L'ancêtre commun le plus récent remonterait au Jurassique tardif[13]. Les autres morilles se répartissent en deux clades :
Ces deux derniers clades auraient divergé il y a environ 125 Ma au début du Crétacé.
MorchellaRufobrunnea
Elata
Esculenta
Originaires du Mexique, ces deux clades se seraient séparés au Crétacé, il y a 100 millions d'années. Ils ne se sont divisés en plusieurs espèces qu'au Paléocène, il y a 55 Ma (millions d'années). On distingue deux clades :
Toutes les espèces de morilles sont d'excellents comestibles, à condition toutefois d'être suffisamment cuites. Elles sont en effet toxiques à l'état cru, contenant de l'hémolysine[18]. On les conserve surgelées, séchées ou mises en bocaux[réf. nécessaire].
Les morilles ne doivent en aucun cas être consommées crues ou insuffisamment cuites. Elles contiennent en effet de l'hémolysine, une toxine entraînant un syndrome hémolytique et urémique (destruction de globules rouges) détruite à la cuisson et à la dessication[19]. Même bien cuites, consommées en grande quantité (plus de six grosses morilles) les morilles peuvent provoquer une intoxication neurologique qui entraîne des troubles digestifs, de l'équilibre et de la vue, qui disparaissent spontanément au bout d'un jour[19].
Les essais de culture des morilles remontent au moins aux années 1870.
Le marc de pomme serait le meilleur support pour cette culture[20]. Une note de M. Molliard, lue à l’Académie des sciences [Quand ?], constate qu’il a réussi à donner naissance à des morilles parfaitement constituées en partant de cultures préparées en tubes Pasteur semées sur de la terre additionnée de compote de pomme. Il a été constaté que les morilles poussent volontiers sous les pommiers.
Les morilles ont besoin d’une substance sucrée, l’inuline, présente dans la pomme mais aussi dans les topinambours et dans l’armoise qui se trouve en bord de ruisseaux. Comme de nombreux champignons, la morille a également besoin de bois en décomposition. La nature du terrain de prédilection est argilo-sablonneux.
Un brevet a été déposé en 2005 pour la culture d'ascocarpes du genre Morchella (sans précision de l'espèce).[réf. nécessaire]
Depuis 2017, avec l'arrivée sur le marché d'acteurs tel que France Morilles, la production de masse sous serre en pleine nature est possible. À partir de semis et de techniques venues de Chine, on enregistre dès 2016 une production moyenne de 2 tonnes de morilles par hectare. Les serres permettent ainsi de reproduire des conditions de production et un climat optimal[21].
De grande qualité culinaire, toutes les vraies morilles présentent une consistance à la fois souple, ferme, à peine élastique et un parfum très particulier qui saura encore plus se mettre en valeur dans toutes préparations à base de crème. Autre avantage important des morilles, elles sèchent aisément tout en gardant leur parfum. Les morilles peuvent être séchées, et trempées ensuite deux bonnes heures dans de l'eau tiède ou du lait. Elles peuvent être surgelées puis dégelées lentement au réfrigérateur. Elles sont vendues également sous forme de conserve dans le commerce. Il ne faut pas les dégeler avant cuisson.[réf. nécessaire]
La morille est un excellent champignon qui, lorsque la récolte est peu abondante, sera parfait pour aromatiser une omelette. Elle est exquise à la crème, avec un peu de porto ou de banyuls. Les morilles séchées peuvent être utilisées toute l'année, soit pour relever une blanquette de veau, soit pour accompagner un poulet ou un coq au vin jaune, soit pour farcir les chapons et poulardes de Noël. On peut également faire une sauce avec des morilles et de la crème fraîche pour accompagner des tournedos de filet de bœuf.
Omelette aux morilles et pensées (cuisine des fleurs)
Poularde aux morilles par le chef cuisinier Paul Bocuse
Coq au vin jaune et morilles
Coquilles Saint-Jacques aux morilles
La morille fait partie du blason (héraldique) de la commune d'Hellikon en Suisse.
Morilles
Les morilles sont un genre (Morchella) de champignons ascomycètes de la famille des Morchellaceae.
La famille des Morchellaceae offre généralement des spécimens toxiques à l'état cru, comestibles après cuisson.
Fungas inite is ea an morchal. Cuimsíonn an cholainn thorthaithe gas mílítheach (an stíp) agus ceann scothdhonn ubhchruthach le dromchla pollta nó droimneach. Faightear ina n-aonar nó uaireanta i bhfáinní in ithreacha saibhre alcaileacha i gcoillte iad, ar thalamh féaraigh agus ag ionaid tinte cnámh.
Morchella é un xénero de fungos ascomicetos comestíbeis, caracterizados por posuír ascocarpos de aspecto reticulado. Son moi apreciados polos cociñeiros franceses e españois. O nome culinario en francés é morille; en galego coñécense como cogomelos de coresma[1], especialmente a especie Morchella esculenta.
Formadas por un esteo abrancazado que sostén un chapeu en forma esférica, arredondada ou ovoide, de 6 a 10 cm de largo, da cor da palla rosada ou do mel, cunha forma característica semellante a un avespeiro. O pé, que tamén está baleiro, é abrancazado. A carne é feble e moi escasa e practicamente inodora.
O cogomelo de coresma é unha das especies comestíbeis de fungos que medran na Patagonia andina. O fungo en xeral é de cor dourada-marrón con chapeu alongado, semellante á árbores, con consistencia esponxosa.
Estes cogomelos son moi difíciles de atoparen, pois áchanse de xeito illado e é moi difícil distinguilos a simple vista. Só coa vista aguda e experta dun bo apañador de cogomelos se logra achalos.
Estes cogomelos non se poden consumir crus pola súa toxicidade (conteñen hemolisinas termolábiles (TLH), proteínas que creban as membranas celulares de eritrocitos, leucocitos e plaquetas, e que se alteran ou descompoñen por acción da calor), segundo os expertos cómpre combinar o enxugado e a coza, así que se son frescos, primeiro deben enxugarse, despois rehidratarse (desbotando a auga) e a seguir cociñárense uns 30 minutos a unha temperatura entre 70 e 90 °C.
Deste xeito constitúen un excelente alimento polo seu delicado sabor e recendo exquisito, especial para mollos e saborizar comidas.
Morchella é un xénero de fungos ascomicetos comestíbeis, caracterizados por posuír ascocarpos de aspecto reticulado. Son moi apreciados polos cociñeiros franceses e españois. O nome culinario en francés é morille; en galego coñécense como cogomelos de coresma, especialmente a especie Morchella esculenta.
Smrčci (Morchella) su rod jestivih i vrlo cijenjenih gljiva. Ove neobične gljive imaju saćastu strukturu. U francuskoj kuhinji su vrlo cijenjeni. Tisuće ljudi ih svake godine beru zbog okusa i zadovoljstva u berbi.
Smrčci imaju mnoge narodne nazive, a i sami naziv roda Morchella potiče od riječi "morchel", što je u starom Njemačkom jeziku značilo "gljiva". Sve su vrste sličnog izgleda, zbog čega dolazi do komplikacija u njihovoj taksonomiji. Po nekim autorima, ovaj rod se sastoji od samo 3-6 vrsta, dok neki tvrde da postoji oko 50 vrsta. Također se tvrdi da rastu u simbiozi sa nekim drvećem, no to nije dokazano. Drveće često povezano sa smrčcima su javori, topole i stare jabuke. Meso je bjelkaste do oker boje i vrlo ugodnog mirisa i okusa. Stručak je nepravilnog oblika i šupalj. Klobuk je jajast ili stožast. Spore ostavljaju trag žute ili krem boje, a himenij je gladak. Rastu u proljeće uglavnom u šumama. Mnogi smrčci su u sirovom stanju otrovni, tj. sadrže termolabilne toksine koji se kuhanjem raspadaju. Zato nemojte jesti sirove smrčke.
Smrčci (Morchella) su rod jestivih i vrlo cijenjenih gljiva. Ove neobične gljive imaju saćastu strukturu. U francuskoj kuhinji su vrlo cijenjeni. Tisuće ljudi ih svake godine beru zbog okusa i zadovoljstva u berbi.
Morchella (nama lain: guchhi, jamur spons, atau morel) adalah jamur saprofit yang dapat dikonsumsi.[1] Jamur ini memiliki habitat di tanah kaya humus, daun yang sudah mati, dan batang pohon meranggas.[1] Beberapa karakteristik dari jamur ini adalah banyak bercabang, saling terkait, hifa septat dan multinuklet.[1] Setelah musim hujan, tubuh buah (askokarp) dari jamur ini terbentuk pada permukaan bagian dasar (susbtratum).[1] Tubuh buah yang sudah matang memiliki panjang 3–13 cm.[1] Dalam siklus hidupnya, Morchella memiliki sklerotium yang membantu dalam menghadapi tekanan lingkungan yang kurang menguntungkan, seperti suhu rendah di musim dingin.[2] Selain itu, sklerotium juga digunakan dalam kultivasi atau budidaya jamur tersebut untuk kebutuhan komersial.[2]
Artikel bertopik Fungi ini adalah sebuah rintisan. Anda dapat membantu Wikipedia dengan mengembangkannya.
Morchella (nama lain: guchhi, jamur spons, atau morel) adalah jamur saprofit yang dapat dikonsumsi. Jamur ini memiliki habitat di tanah kaya humus, daun yang sudah mati, dan batang pohon meranggas. Beberapa karakteristik dari jamur ini adalah banyak bercabang, saling terkait, hifa septat dan multinuklet. Setelah musim hujan, tubuh buah (askokarp) dari jamur ini terbentuk pada permukaan bagian dasar (susbtratum). Tubuh buah yang sudah matang memiliki panjang 3–13 cm. Dalam siklus hidupnya, Morchella memiliki sklerotium yang membantu dalam menghadapi tekanan lingkungan yang kurang menguntungkan, seperti suhu rendah di musim dingin. Selain itu, sklerotium juga digunakan dalam kultivasi atau budidaya jamur tersebut untuk kebutuhan komersial.
Morchella è un genere di funghi appartenenti alla famiglia delle Morchellaceae. Volgarmente questi funghi sono noti come "spugnole". In tutto nel genere Morchella sono state descritte 15 specie, di cui 6 si trovano in Europa e la cui differenziazione è tuttavia molto incerta.
In questo genere figurano specie con le seguenti caratteristiche.
Completamente saldato al gambo, di altezza variabile da 4 a 12 cm, cavo e brunastro, a forma di spugna, costituito da circonvoluzioni cerebriformi dette "alveoli".
La superficie della mitra è percorsa da una tipica campitura a forma di nido d'ape, nei cui recessi si formano le spore.
La forma può essere ovale, a pera o a cono appuntito; il colore va dal marroncino all'olivastro passando per l'ocra.
Cavo, cartilagineo.
Color crema oppure giallo-ocra in massa.
Asco di Morchella
Bianco-sporco, spesso fragile e di consistenza cartilaginea.
Spesso gregarie, le spugnole crescono in primavera in Europa, India, Pakistan, Turchia e Canada, sia nei boschi di conifere che di latifoglie, su terreni ghiaiosi o sabbiosi, ma anche su terreno bruciato.
Alcune specie possono essere coltivate.
Eccellente, con riserva.
Tutte le specie sono eduli solo dopo bollitura e velenose da crude. La tossina in esse contenuta è nota come Acido elvellico e può essere distrutta tramite bollitura oppure essiccazione.
Tra i funghi commestibili, le spugnole sono al primo posto per quantità di acido fosforico e al secondo posto per ossido di calcio.
La specie tipo è la Morchella esculenta (L.) Pers. (1794), altre specie sono:
Le spugnole essiccate devono essere ammorbidite per un tempo che va dalle 3 alle 6 ore. In questo tempo l'acqua per l'ammorbidimento assume una quantità notevole di aroma di spugnola: per questo, non deve essere assolutamente eliminata (non è velenosa e può essere tranquillamente riutilizzata senza pericolo); invece viene passata attraverso carta da filtro e quindi viene liberata dalla sabbia. Dopo l'ammorbidimento, i funghi vengono più volte lavati a fondo e pressati per liberarli dalla sabbia rimanente e/o dalla sporcizia. In seguito vanno cotti per circa 40 minuti senza coperchio e riprendono così molto dell'aroma perduto con l'ammorbidimento; l'acqua della morchella diventa un liquido ristretto ed altamente aromatico. L'acqua per ammorbidire viene prima leggermente speziata con sale e pepe e in seguito addizionata di 1-2 cucchiaini di porto, madera o vermuth non secco per far sì che il dolce della bevanda alcolica rafforzi il sapore proprio delle spugnole.
Durante la raccolta delle spugnole è importante fare attenzione alla possibile confusione con le specie del genere Gyromitra, in particolare con Gyromitra esculenta, chiamata anche falsa spugnola. La sua mitra rosso-marroncina ricorda però piuttosto delle circonvoluzioni della corteccia cerebrale e non mostra la tipica struttura a favo della spugnola. Le Gyromiytra possono provocare la Sindrome da Gyromitra, che in caso di consumi eccessivi può anche portare alla morte.
Negli USA, a Boyne (Michigan), ha luogo in primavera un festival della spugnola.[1]
M. conica
M. conica
M. rotunda
M. esculenta
Morchella spp.
Morchella è un genere di funghi appartenenti alla famiglia delle Morchellaceae. Volgarmente questi funghi sono noti come "spugnole". In tutto nel genere Morchella sono state descritte 15 specie, di cui 6 si trovano in Europa e la cui differenziazione è tuttavia molto incerta.
In questo genere figurano specie con le seguenti caratteristiche.
Briedžiukas (lot. Morchella) – briedžiukinių (Morchellaceae) šeimos ausūniečių (Pezizales) eilės grybų gentis.
Tai vieni iš vertingiausių pavasarinių valgomų grybų, vartojami virti ir džiovinti.
Lietuvoje auga 5 rūšys:
Į Lietuvos raudonąją knygą įrašyti šie briedžiukai:
Kūginis briedžiukas (Morchella conica)
Lāčpurni (Morchella) ir Latvijā samērā reti sastopamu ēdamo sēņu ģints,[1] kura 21. gadsimta sākumā saturēja vairāk kā 70 sugu ar ātri pieaugošu skaitu, no kurām Latvijā atrastas sešas.[2] Lāčpurni ir pavasara mēnešos sastopamas sēnes, kuras viegli atpazīstamas pēc to cepurīšu šūnveidīgās, šķautņainās struktūras. Lāčpurni pasaulē tiek uzskatīti par kulināri vērtīgu sēni. Tā kā lāčpurni ir grūti kultivējami, mērenās joslas valstīs, kurās tie sastopami lielos daudzumos, organizēta savvaļas lāčpurnu, līdzīgi kā gaileņu, ievākšana ir ienesīga saimniecības nozare.
Vairums lāčpurnu, ieskaitot visas Latvijā atrastās sugas, mērenajā joslā aug pavasaros, īpaši maijā, parasti lapu koku un jauktos mežos, dārzos, biežāk izvēloties saulainas un smilšainas vietas un kaļķainas augsnes. Daudzas lāčpurnu sugas veido mikorizālas attiecības ar ar dažādiem kokiem, taču bieži ir saprotrofas. Pastāv hipotēzes, ka lāčpurni ik divus gadus cikliski maina savu barošanās veidu vai lieto abus vienlaicīgi.[6] Labi aug dārzos ābolu pūšanas vietās.[7] Dažas sugas novērotas ugunskuru vietās un izdegumos. 2013. gadā tika konstatēts, ka vairākas lāčpurnu sugas veido simbiozi ar baktērijām, kas ļauj tiem augt arī neatkarīgi no kokiem. Šajā gadījumā lāčpurni bieži maina savu augšanas vietu, ātri iztērējot barības vielas.[8]
Ja stepes un zvana lāčpurni acīmredzami atšķiras no citām Latvijā augošajām sugām, tad pārējie Eiropas lāčpurni ir atšķirami daudz grūtāk. Turklāt tie bieži aug kopā vienā teritorijā. Pašlaik lāčpurnu, tāpat kā citu sēņu, klasifikācija atrodas nenoteiktā stāvoklī, jo nav skaidrības, kur ir atsevišķa suga un kur pasuga vai varietāte, un to savstarpējā radniecība.[8] Čehu zinātnieki 2019. gadā publicēja rakstu par lāčpurnu filoģenētisko izpēti savā zemē, no kuras izrietēja, ka viņi pēc Čehijā esošajiem paraugiem konstatējuši 11 lāčpurnu sugas, no kurām tikai 6 esot atbilstošas esošajiem sugu aprakstiem. Vairāki paraugi atbilda vienlaikus vairākām sugām.[10] Kamēr pasaulē nav izstrādāta un nostabilizējusies jauna terminoloģija un klasifikācija, plašai publikai pašlaik tiek lietota XX/XXI gadsimtu mijā pieņemtā sistemātika. Līdz 1997. gadam lāčpurnu ģints bija iekļauta rumpuču dzimtā (Helvellaceae), tāpēc vecākos izdevumos sastopams arī šāds iedalījums.
Pašlaik neoficiāls iedalījums ir gaišajos lāčpurnos ar gaišāku un apaļīgāku cepurītes formu un tumšajos ar tumšāku un koniskāku, kuru pārstāvji Latvijā ir skaistais, stepes un parastais no gaišajiem, un augstais, zvana un smailais lāčpurns no tumšajiem. Atsevišķi tiek nodalīta suga Morchella rufobrunnea. Saskaņā ar pašreizējiem filoģenētiskajiem pētījumiem, lāčpurnu rašanās laiks ir ap pirms 250 miljoniem gadu triasa ērā un sadalīšanās starp abām šīm grupām notikusi ap 130 miljonu gadu atpakaļ ±30%.[11]
Tā, kā Latvijā sastopamie lāčpurni augļķermeņus veido pavasarī, tie reti kad sastopami vienlaicīgi ar vasarā un rudenī augošajām indīgajām sēnēm. Tomēr, tie bieži ir sastopami vienā laikā ar giromitrīnu saturošajām indīgajām parasto un dižo bisīti (Gyromitra ģints) un ēdamajiem, bet mazāk vērtīgajiem ķēvpupiem (Verpa bohemica), kuri arī atrodamas pavasarī, un ar kuriem tos sēņotāji mēdz jaukt. Šīs biežās jaukšanas dēļ tiek ieteikts visas asku sēnes pirms lietošanas novārīt un noliet ūdeni, kas varētu vājināt bisīšu indi, ja tā iekļūtu starp lāčpurniem. Tomēr atšķirības starp ģintīm ir visai redzamas: ja lāčpurni ir tīkloti šūnaini, tad bisīšu virsmas krokas ir lokani viļņotas, bez redzamām šūnām.[12] Lāčpurni arī ir pēc kopējās formas redzami regulārāki. Ķēvpupi pēc formas atgādina lāčpurnus, bet to virsma arī ir viļņota kā bisītēm.
Daļēji jucekli starp bisītēm un lāčpurniem radījušas svešvalodas. Krievu valodā to nosaukumi "Stročok" un "Smorčok" ir grūti atšķirami, un arī vietējie iedzīvotāji par atšķirību maz satraucas.[13] Latvijā (un arī Igaunijā) savukārt vāciskais lāčpurnu apzīmējums "Morcheln" ne tikai transformējies par "murķeli", bet ar šo vārdu sākuši apzīmēt bisītes. Līdzīgas problēmas ir arī angļu valodā, kur bisītes dēvē par viltus lāčpurniem (false morel).
Mēģinājumi rūpnieciskos apmēros kultivēt lāčpurnus līdz šim ir bijuši ne pārāk sekmīgi, un tirgū pieejamās lāčpurnu ģints sēnes pārsvarā tiek ievāktas dabā. Labākajās Ķīnas audzētavās ieguve 2016. gadā bija mazāk kā 8 tonnas uz hektāru.[14] Galvenās lāčpurnu eksportētājvalstis ir ASV, Indija, Meksika, Turcija, un Ķīna, kas gadā eksportē ap 900 tonnu žāvētu lāčpurnu.[15] Arī Francijā sadarbībā ar ķīniešiem organizē lāčpurnu audzētavas.[16]Lāčpurnus var izdoties ieaudzēt mežā smilšmāla vai mālsmilts augsnēs, dobēs iestrādājot ābolus, vai to pārstrādes atkritumus, papildus tās mēslojot ar pelniem un salmiem. Nākamajā pavasarī dobēs "iesēj" sasmalcinātas lāčpurnu cepurītes, pārklājot ar skuju nobiru kārtu. Svarīgi neļaut dobēm izkalst, pirmo sēņu ražu var gaidīt jau pēc gada.[17] Alternatīvi, izdeguša ugunskura vietā bagātina augsni ar zāģu skaidām un smalcinātiem nobriedušiem lāčpurnu augļķermeņiem, pēc tam apsējot apstrādāto teritoriju ar savvaļas graudzālēm.[18] Tomēr līdz šim nav apstiprinātu ziņu par veiksmīgiem un un atkārtojamiem mēģinājumiem kultivēt Latvijā sastopamās lāčpurnu sugas. Pašlaik šādi mēģinājumi ir bijuši relatīvi veiksmīgi divos gadījumos ar M.importuna un M. rufobrunnea Ķīnā un ASV.[19]
Dienvidu Čīlē kopš 2012. gada tiek veikti mēģinājumi degumos audzēt Latvijā sastopamo smailo lāčpurnu; nogāja līdz tam, ka mežu īpašnieki dedzināja savus mežus, lai izdegās saaugtu lāčpurni.[20] Līdzīgas idejas par lāčpurnu audzēšanu meža nodegās pacēluši arī ASV Lauksaimniecības departamenta darbinieki.[21]
Vēsturiski lāčpurni pazīstami jau no antīkajiem laikiem, tos aprakstījis Teofrasts. Novgorodas Republikas laikos lāčpurnus lietoja acu ārstniecībai, arī mūsdienās no tiem tiek gatavotas acu zāles.[8]
Lāčpurnus izmanto daudzu valstu, sevišķi franču, virtuvēs.[22] Vairums to pagatavošanas metožu paredzētas, lai izceltu un saglabātu to īpatnējo garšu.[23] Līdzīgi kā ar vairumu ēdamo sēņu, to kvalitāte ir visaugstākā, kamēr tās vēl ir svaigas, tomēr lāčpurniem vienmēr nepieciešama iepriekšēja termiska apstrāde. Viens no vienkāršākajiem veidiem lāčpurnu sagatavošanai ir izcept tos sviestā, pievienojot nedaudz sāls un svaigi maltu melno piparu. Tos lieto kā papildinājumu gaļas ēdieniem, kā arī zupās, vai kā pildījumu pastas izstrādājumiem.[24] Lāčpurnu ģints sēņu sastāvā ir dažādi antioksidanti.[25]
Lāčpurnus iespējams uzglabāt dažādi. Tos var ātri sasaldēt, tos paturot 10 minūtes aukstā ūdenī, un pēc tam plāni izklātus ievietojot saldētavā. Šādi, mitri sasaldētus, tos var ilgu laiku uzglabāt sasalušus slēgtos traukos. Tomēr pēc atkausēšanas tie mēdz zaudēt sev raksturīgo konsistenci, tādēļ vislabāk tos ir saldēt jau pēc termiskas apstrādes, piemēram cepšanas vai tvaicēšanas. Cepurīšu porainuma dēļ, tie bieži vien satur dažādas augsnes paliekas, kuras ir grūti izmazgāt. Augsnes paliekas no lāčpurniem vēlams notīrīt ar birstītes palīdzību, sēni pārgriežot gareniski. Lāčpurnus pirms gatavošanas var iemērkt sālsūdenī.[26]
Otrs iecienīts lāčpurnu uzglabāšanas paņēmiens ilgākai uzglabāšanai ir žāvēšana. Augļķermeņos esošie kukaiņu kāpuri žāvēšanas laikā parasti tos pamet.[27] Žāvētos lāčpurnus pirms lietošanas 10—20 minūtes mērcē pienā vai ūdenī, kuru pēc tam var izmantot kā buljona sastāvdaļu. Arī žāvētus lāčpurnus un to mērcēšanas šķidrumus lieto ar sekojošu termisku apstrādi.[28]
Lāčpurni, visi vai daļa no tiem, satur nelielu daudzumu nenoskaidrotu toksīnu, kas, veicot sēņu termisko apstrādi, daļēji sadalās. Šī iemesla dēļ lāčpurnus nav vēlams lietot svaigā veidā. 1964. gadā tika apgalvots, ka pat pareizi pagatavoti lāčpurni, tos lietojot kopā ar alkoholu, varot izraisīt saindēšanos,[29] taču šis apgalvojums netiek atkārtots mūsdienu literatūrā un sēņu sarakstā, kuras ir bīstamas tieši kopā ar alkoholu, lāčpurnu nav.[30] No alternatīvajām teorijām pieminams apgalvojums, ka saindēšanos (pat nāvējošu) var izraisīt arī tvaiku ieelpošana, kas izdalās, gatavojot lāčpurnus.[18] Līdzīga problēma tiešām pastāv, bet ar stipri indīgākajām bisītēm, nevis lāčpurniem. Arī šeit acīmredzami tiek jauktas dažādas sēņu ģintis. Tāds pats sajaukums redzams arī bieži sastopamajā ieteikumā, ka pēc sešu mēnešu žāvēšanas lāčpurni kļūstot nekaitīgi, taču pie tam tiek aprakstīta bisīšu saindēšanās klīniskā aina.[31]
Francijā, kur ir īpaši liels lāčpurnu patēriņš, 30 gados tika fiksēti ap 300 vieglas saindēšanās gadījumi ar lāčpurniem, kad tie bija pareizi termiski apstrādāti. Vairumam saslimušo bija gremošanas traucējumi, citiem galvenokārt nervu darbības traucējumi. Visos šajos gadījumos cietušie bija ēduši salīdzinoši lielus lāčpurnu daudzumus.[32] Analoģiska aina tika novērota arī ASV. Pie nepietiekamas apstrādes vai svaigu sēņu ēšanas šādi simptomi parādījās arī no nelieliem lāčpurnu daudzumiem. Pētnieki sniedza rekomendāciju pagatavojot karsēt lāčpurnus vismaz 10 minūtes un, ja tiek pārsniegts 100 apēsto gramu daudzums, būt gataviem uz lai gan reti notiekošām, bet iespējamām fizioloģiskām sekām. Visiem cietušajiem simptomi izzuda maksimums pēc diennakts.[33]
Vēl 1980. gadā Latvijas sēņu noteicēji ieteica visus lāčpurnus pirms cepšanas nenovārīt.[34] Taču par saindēšanos ar lāčpurniem Latvijā šajā laikā nav datu, ja neskaita acīmredzami lāčpurnus un bisītes jaucošus avotus. No otras puses, tā kā saindēšanās ar lāčpurniem parasti ir viegla, iespējamie cietušie to varēja arī nepamanīt vai ignorēt. Arī pašlaik dažādi avoti Latvijā bieži apgalvo, ka lāčpurni nav indīgi,[35] vai ka novārīšana žāvētiem lāčpurniem vairs nav vajadzīga.[36] Arī Latvijā biežais Lesoe sēņu noteicējs neatzīst lāčpurnus par indīgiem, gan vienai no to sugām pieminot, ka dažiem cilvēkiem tā varot izraisīt gremošanas traucējumus.[37]
Uz lāčpurniem attiecas arī tie paši drošības noteikumi, kas uz visām citām sēnēm: lietojot uzturā pirmoreiz, ieteicams vispirms ēst nelielā daudzumā, lai mazinātu alerģiskas reakcijas riskus. Vecas sēnes arī var būt bīstamas (turklāt lāčpurniem nav viegli pēc izskata noteikt vecumu). Sēnēs, kas ievāktas ekoloģiski netīrās vietās, ieskaitot ķīmiski apstrādātus ābeļdārzus, var būt uzkrājies vērā ņemams daudzums smago metālu vai citu inžu, un tad tās arī nav piemērotas lietošanai pārtikā.[38] Turklāt lāčpurni bieži aug ķīmijas bojātos rajonos, kur flora ir cietusi.[6]
Daļa avotu, īpaši Krievijas, iesaka lāčpurnus drošības pēc pirms cepšanas novārīt un noliet ūdeni, t.i. veikt dubultu termisko apstrādi. Par iemeslu norāda, ka "šī sēne atsevišķām personām var izraisīt vieglu saindēšanos."[17] Tomēr pašā Krievijā, kur lāčpurnu tirdzniecību vietējā vara reizēm aizliedz, pret to vērstie rīkojumi tiek izdoti galvenokārt bisīšu un lāčpurnu biežās sajaukšanas dēļ.[8]
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|pmc= vērtība. PMID 30151316 Jāpārbauda |pmid= vērtība. doi:10.1080/21501203.2015.1016561. Skatīts: 2018-12-20. Lāčpurni (Morchella) ir Latvijā samērā reti sastopamu ēdamo sēņu ģints, kura 21. gadsimta sākumā saturēja vairāk kā 70 sugu ar ātri pieaugošu skaitu, no kurām Latvijā atrastas sešas. Lāčpurni ir pavasara mēnešos sastopamas sēnes, kuras viegli atpazīstamas pēc to cepurīšu šūnveidīgās, šķautņainās struktūras. Lāčpurni pasaulē tiek uzskatīti par kulināri vērtīgu sēni. Tā kā lāčpurni ir grūti kultivējami, mērenās joslas valstīs, kurās tie sastopami lielos daudzumos, organizēta savvaļas lāčpurnu, līdzīgi kā gaileņu, ievākšana ir ienesīga saimniecības nozare.
Een morielje (Morchella) of morille is een sponsachtig type zakjeszwam met een hoed en een holle steel. De hoed heeft raatvormige lijsten, de zo gevormde holtes zijn bekleed met hymenium. De vrij algemeen voorkomende soorten gewone morielje, kapjesmorielje en kegelmorielje kunnen in Nederland en Vlaanderen in april en mei worden gevonden. De zwammen komen voor in loofbossen, parken en tuinen op kalkhoudende mineraalrijke bodems. Ook op oude brandplekken worden ze gezien.
Rauwe morieljes zijn giftig en pas na verhitten eetbaar[1]. Verwarring is mogelijk met de potentieel dodelijk giftige voorjaarskluifzwam (Gyromitra esculenta). Morillesaus draagt de naam van de morielje. De zwam wordt dan verwerkt in een champignonsaus die voornamelijk wordt geserveerd bij wildgerechten.
Een volledige lijst van soorten die behoren tot het geslacht Morchella:
Een morielje (Morchella) of morille is een sponsachtig type zakjeszwam met een hoed en een holle steel. De hoed heeft raatvormige lijsten, de zo gevormde holtes zijn bekleed met hymenium. De vrij algemeen voorkomende soorten gewone morielje, kapjesmorielje en kegelmorielje kunnen in Nederland en Vlaanderen in april en mei worden gevonden. De zwammen komen voor in loofbossen, parken en tuinen op kalkhoudende mineraalrijke bodems. Ook op oude brandplekken worden ze gezien.
Rauwe morieljes zijn giftig en pas na verhitten eetbaar. Verwarring is mogelijk met de potentieel dodelijk giftige voorjaarskluifzwam (Gyromitra esculenta). Morillesaus draagt de naam van de morielje. De zwam wordt dan verwerkt in een champignonsaus die voornamelijk wordt geserveerd bij wildgerechten.
Morchella Dill. ex Pers. (smardz) – rodzaj grzybów należący do rodziny smardzowatych (Morchellaceae)[1]. W Polsce występuje 5 gatunków[2].
Pozycja w klasyfikacji według Index Fungorum: Morchellaceae, Pezizales, Pezizomycetidae, Pezizomycetes, Pezizomycotina, Ascomycota, Fungi[1].
Synonimy nazwy naukowej: Boletus Tourn. ex Adans., Boletus Tourn., Eromitra Lév., Mitrophora Lév., Morchella sect. Mitrophorae (Lév.) S. Imai, Morilla Quél., Phalloboletus Adans[3].
Nazwa polska według checklist A. Chmiel[2].
Saprotrofy rozwijające się w glebie. Wytwarzają owocniki z kulistymi, jajowatymi lub stożkowatymi kapeluszami w formie główek o warstwie hymenialnej wewnątrz wnęk (alweoli) rozmieszczonych na całej ich powierzchni. Kapelusze umieszczone są na pustych w środku trzonach. Zarodniki smardzów są eliptyczne, gładkie, a ich wysyp jest kremowy[4][5].
Wykaz gatunków (nazwy naukowe) na podstawie Index Fungorum. Obejmuje on wszystkie gatunki występujące w Polsce i niektóre inne. Uwzględniono tylko gatunki zweryfikowane o potwierdzonym statusie[6]. Nazwy polskie według checklist[2] oraz B. Gumińskiej i W. Wojewody[7] .
Morchella Dill. ex Pers. (smardz) – rodzaj grzybów należący do rodziny smardzowatych (Morchellaceae). W Polsce występuje 5 gatunków.
Morchella é um género de fungos comestíveis bastante aparentados com os anatomicamente mais simples Pezizaceae. A parte superior do corpo frutífero destes fungos tem uma distinta aparência de colmeia, sendo muito apreciados sobretudo na culinária francesa.
Os corpos frutíferos de Morchella têm uma aparência altamente polimórfica, exibindo variações na forma, cor e tamanho; este facto tem contribuído para as incertezas que existem sobre a sua taxonomia. A distinção entre as várias espécies é complicada pela incerteza sobre quais espécies são verdadeiramente distintos biologicamente. Os colectores de cogumelos referem-se-lhes pela sua cor, pois as espécies podem ser muito similares na aparência e variar consideravelmente dentro duma espécie e com a idade do espécime. As espécies mais bem conhecidas são Morchella esculenta (amarelo); M. deliciosa (branco); e M. elata (negro). Outras espécies são M. conica, M. semilibera e M. vulgaris.
Alguns autores sugerem que o género contém apenas entre 3 a 6 espécies,[1][2] enquanto outros incluem até 50 espécies neste género.[3][4] Análises filogenéticas baseadas em análises PCFR [5] e da enzima de restrição[6] do gene 28S do ARN ribossómico suportam a primeira hipótese, i.e., a de que o género inclui apenas umas poucas espécies com considerável variação fenotípica. Outros trabalhos sobre o ADN destas espécies sugerem a existência de mais de uma dúzia de grupos distintos em Morchella da América do Norte.[7]
As espécies de Morchella não formam simbioses micorrízicas mas são geralmente encontradas debaixo de certas árvores. As árvores normalmente associadas a estas espécies no hemisfério norte incluem freixo, plátano, tulipeiro, ulmeiros mortos e moribundos, alguns choupos e macieira velhas. Morchella esculenta é geralmente mais frequente debaixo de árvores decíduas que de coníferas e Morchella elata pode ser encontrada em bosques de decíduas, carvalho e choupo.[8] As espécies da América do Norte são muitas vezes encontradas em florestas de coníferas incluindo árvores dos géneros Pinus, Abies, Larix, e Pseudotsuga, além de choupos em bosques ripários.[9]
M. elata pode crescer abundantemente em habitats que foram queimados por incêndios florestais.[10] O mecanismo por detrás disto é desconhecido. Onde não ocorrem fogos florestais os cogumelos crescem em pequenas quantidades, no mesmo local, ano após ano.[9]
Os esforços feitos até ao momento para cultivar estes cogumelos são raramente bem-sucedidos e a indústria do seu comércio está baseada na apanha de cogumelos silvestres.[9]
Quando se apanham estes cogumelos, deve ter-se o devido cuidado para distingui-los de vários cogumelos semelhantes mas venenosos, incluindo Gyromitra esculenta, Verpa bohemica, e outros. Apesar de estes cogumelos semelhantes serem por vezes ingeridos crus sem causarem efeitos nefastos, eles podem causar distúrbios gastrointestinais severos e perda de coordenação muscular (incluindo músculo cardíaco) se ingeridos em grandes quantidades ou por por vários dias seguidos. Eles contêm uma toxina semelhante à giromitrina (um veneno orgânico e carcinogénico).
Estes cogumelos problemáticos podem ser distinguidos de Morchella por uma observação cuidadosa do chapéu, o qual é muitas vezes enrugado, com aspecto de cérebro, em vez de colmeados ou reticulares. Gyromitra esculenta tem um chapéu geralmente mais escuro e maior que os de Morchella. Os chapéus de Verpa estão ligados ao estipe apenas no ápice, enquanto no caso de Morchella os chapéus estão ligados ao estipe na parte mais inferior. A maneira mais fácil de distinguir estas espécies das de Morchella, é simplesmente verificar o interior do estipe. As variedades de Morchella têm o estipe oco, enquanto as espécies venenosas têm no interior do estipe uma substância com aspecto algodoado.
Estes cogumelos contêm pequenas quantidades de hidrazina,[11] que é removida por cozedura; estes cogumelos nunca devem ser comidos crus.[12] Mesmo quando bem cozidos estes cogumelos podem por vezes provocar sintomas de intoxicação ligeira quando consumidos com bebidas alcoólicas.[13]
|coautor= (ajuda) |coautor= (ajuda) Morchella é um género de fungos comestíveis bastante aparentados com os anatomicamente mais simples Pezizaceae. A parte superior do corpo frutífero destes fungos tem uma distinta aparência de colmeia, sendo muito apreciados sobretudo na culinária francesa.
Morchella, numită în popor zbârciog, este un gen de ciuperci din familia Morchellaceae ordinul Pezizales și încrengătura Ascomycota care cuprinde în prezent, conform filogeneticii moleculare moderne, global aproximativ 70 de specii, în Europa mult mai puține (28-35 de soiuri).[1] Genul este în prezent în centrul de studii filogenetice, biogeografice, taxonomice și de nomenclatură. Tip de specie este (în prezent) Morchella conica.
Pălăria are formă rotundă, ovoidală sau conică, de colorit gălbui, ocru, brun-deschis sau brun-negricios. Suprafața ei este prevăzută cu numeroase alveole sinuoase, neregulate. Regiunea himenaică este individualizată în adânciturile alveolare de la suprafața pălăriei. Pălăria are formă de căciulă, goală în interior și concrescută cu piciorul. Piciorul alb este cilindric, bine dezvoltat și gol în interior. Carnea bureților este tare, ceva elastică, cu miros și gust plăcut.
Zbârciogii apar timpuriu în primăvară, din martie până la începutul lui iunie. Ei sunt saprofiți, în mod predominant locuitori de sol, crescând în grupuri mici sau solitari. Ciupercile apar în păduri de conifere și de foioase, dar de asemenea în lunci, prin tufișuri, pe deșeuri de lemn și urme de arsuri sau chiar pe rumeguș. Mai departe au fost detectate caracteristici de simbiont micoriza (formează micorize pe rădăcinile arborilor) între ele și de exemplu pini.[2][3]
Sub numele românesc de „zbârciog” se tratează aproape mereu patru mari genuri de ciuperci: Gyromitra, Helvella, Morchella și Verpa. Între primele două se găsesc multe specii otrăvitoare sau restrâns comestibile, pe când cele două din urmă sunt comestibile. Cu toate că cele patru genuri sunt goale pe interior, ele pot fi deosebite destul de ușor: Morchella și Verpa sunt unicamerale, pe când Gyromitra și Helvella sunt multicamerale, prezentând o încrengătură de goluri în interiorul lor.[4][5]
Morchella
Verpa
! Gyromitra !
! Helvella !
Morchella anatolica
Morchella conica
Morchella costata
Morchella crassipes
Morchella deliciosa
Morchella elata
Morchella elatoides
Morchella esculenta
Morchella importuna
Morchella pragensis
Morchella punctipes
Morchella rotunda
Morchella rufobrunnea
Morchella semilibera sin. gigas
Morchella snyderi
Morchella steppicola
Morchella tomentosa
Morchella tridentina sin. frustrata
Trebuie menționat, că ciuperci de genul 'Morchella nu pot fi mâncate crude, pentru că conțin puțină hidrazină (care se dizolvă în timpul fierberii).[6]
Teza lui J. Walton Groves, că zbârciogii, deși gătiți, ar cauza simptome unei intoxicări slabe atunci, când sunt consumate cu alcool[7] nu s-a aprobat, ci a fost constatat, că bureții, consumați în porții mari, fiind cam greu de digerat, pot provoca reacții neplăcute la persoane sensibile.[8][9]
Toți bureții acestui gen sunt comestibili și de savoare, fiind aproape niciodată atacați de larve. Ei sunt foarte apreciați nu numai în bucătăria franceză (de exemplu Coquilles Saint-Jacques aux morilles pe imaginea din dreapta).[6] Uscați și preparați după înmuiat, ei dezvoltă un gust și miros mai intensiv, rămânând însă relativ tari și elastici.
Materiale media legate de Zbârciog la Wikimedia Commons
Morchella, numită în popor zbârciog, este un gen de ciuperci din familia Morchellaceae ordinul Pezizales și încrengătura Ascomycota care cuprinde în prezent, conform filogeneticii moleculare moderne, global aproximativ 70 de specii, în Europa mult mai puține (28-35 de soiuri). Genul este în prezent în centrul de studii filogenetice, biogeografice, taxonomice și de nomenclatură. Tip de specie este (în prezent) Morchella conica.
Den mykologiska karaktären hos Morchella:
hymenium:
slät
hatt:
toppig
skivtyp:
ingen
ätlighet:
delikat
fot:
inte tillämpbart
sporavtryck:
gräddfärgad
ekologi:
mykorrhiza
Morchella är ett släkte av svampar. Morchella ingår i familjen Morchellaceae, ordningen skålsvampar, klassen Pezizomycetes, fylumet sporsäcksvampar, och riket svampar.[1][2]
Arten Morchella conica, toppmurkla, är en av de svampar som på svenska kallas murklor.
MorchellaceaeMorchella, Morchellaceae ailesinden mantar cinsi.
Mantar ile ilgili bu madde bir taslaktır. Madde içeriğini geliştirerek Vikipedi'ye katkıda bulunabilirsiniz. Morchella, Morchellaceae ailesinden mantar cinsi.
Плодові тіла — апотеції великі, 2-15 см висотою, складаються із шапинки та ніжки, м'ясисті. Все плодове тіло порожнисте. Шапинка яйцевидна, еліпсоїдна або конічна, з мережею поздовжніх і поперечних складок з комірками, поверхня яких всетелена гіменієм, знизу приросла до ніжки. Має колір коричневих відтінків.
Ніжка циліндрична, порожниста, гладка або складчаста. Аски циліндричні.
Спори еліпсоїдні, гладенькі, одноклітинні, безбарвні. Парафізи розгалужені.
Відомо 15 видів. Найбільш розповсюдженим є зморшок їстівний (Morchella esculenta).
Деякі з них:
Сапротрофи, на ґрунті у хвойних та листяних лісах, степах, на галявинах, в парках і садах. Переважно весняні гриби.
Їстівні або умовно-їстівні.
Morchella (Morel) là một chi gồm các loài nấm ăn được liên quan chặt chẽ với nấm tách đơn giản hơn về. Chúng có bề ngoài trông như tổ ong rong đó phần trên bao gồm các rãnh và các lỗ giữa chúng.
Tai nấm được đánh giá cao bởi các đầu bếp sành ăn, đặc biệt đối với các món ăn Pháp. Ngoài giá ttrị thương mại, nấm Morel còn bị hàng ngàn người săn tìm mỗi năm chỉ vì hương vị và niềm vui của cuộc săn tìm.
Morchella (Morel) giàu đạm, giàu vitamin D (D2 và D3), A & B6. Ngoài ra, nó còn chứa nhiều chất khoáng – kể cả các chất vi lượng: Ca, Cu, Mg, Mn, P, K, Se, Na, Zn, đặc biệt Fe (sắt): 68%. Calo và chất béo thấp nên rất tốt cho việc ăn kiêng cùng công dụng giải độc, bảo vệ gan đặc trưng của loài nấm hoang dại này.
Morchella (Morel) tươi bảo quản khoảng 3 ngày trong tủ mát (không rửa), Morel khô thông dụng hơn. Tuyệt đối không ăn nấm sống và vì là nấm dại nên phải kiểm tra kỹ để đảm bảo tính an toàn.
Morchella (Morel) là một chi gồm các loài nấm ăn được liên quan chặt chẽ với nấm tách đơn giản hơn về. Chúng có bề ngoài trông như tổ ong rong đó phần trên bao gồm các rãnh và các lỗ giữa chúng.
Tai nấm được đánh giá cao bởi các đầu bếp sành ăn, đặc biệt đối với các món ăn Pháp. Ngoài giá ttrị thương mại, nấm Morel còn bị hàng ngàn người săn tìm mỗi năm chỉ vì hương vị và niềm vui của cuộc săn tìm.
Morchella (Morel) giàu đạm, giàu vitamin D (D2 và D3), A & B6. Ngoài ra, nó còn chứa nhiều chất khoáng – kể cả các chất vi lượng: Ca, Cu, Mg, Mn, P, K, Se, Na, Zn, đặc biệt Fe (sắt): 68%. Calo và chất béo thấp nên rất tốt cho việc ăn kiêng cùng công dụng giải độc, bảo vệ gan đặc trưng của loài nấm hoang dại này.
Morchella (Morel) tươi bảo quản khoảng 3 ngày trong tủ mát (không rửa), Morel khô thông dụng hơn. Tuyệt đối không ăn nấm sống và vì là nấm dại nên phải kiểm tra kỹ để đảm bảo tính an toàn.
Сморчо́к (лат. Morchella) — съедобный гриб семейства сморчковых (или моршелловых), к которому относятся пецицевые с крупными, варьирующимися по форме апотециями, часто в виде шляпки на ножке. Тело очень пористое, внутри полое. Окраска обычно коричневатая.
Сморчки растут весной в лесах, парках, садах. В больших количествах их можно встретить на третий, иногда на четвёртый год после лесных пожаров. На старых пожарищах могут регулярно расти каждый год, хотя и в меньших количествах. Считается, хотя это и не доказано, что сморчки могут образовывать микоризу с определёнными видами деревьев (особенно с ясенем). Сморчки являются сапрофитами, поэтому существует теоретическая возможность разведения сморчков как культуры.
Используется в варёном и жареном виде. Вариантов довольно много. Можно просто обжарить — целиком или порезанными на кусочки — на сливочном или растительном масле с добавлением репчатого лука, чеснока и зелени. Можно грибы сначала обжарить, а потом смешать со сметаной и запечь в духовке. Можно приготовить отличный соус на сливочной основе — в обжаренные сморчки влить сливки. Сморчки хорошо сочетаются с мясом, так что этот соус подойдет к любому мясному блюду. [1]
Сморчо́к (лат. Morchella) — съедобный гриб семейства сморчковых (или моршелловых), к которому относятся пецицевые с крупными, варьирующимися по форме апотециями, часто в виде шляпки на ножке. Тело очень пористое, внутри полое. Окраска обычно коричневатая.
アミガサタケ属（アミガサタケ、学名 Morchella）は子嚢菌門アミガサタケ科の属の一つ。タイプ種はアミガサタケである。
キノコに網目状の模様があり、胞子はそこで作られる。ほとんどの種がフランス料理に使われているが、生食すると中毒する。さらに一部の種からはシャグマアミガサタケにも含まれるギロミトリン （ジロミトリン）が検出されている。ギロミトリン は肝臓毒の一種で、加水分解によりモノメチルヒドラジンが生成する。
この項目は、菌類に関連した書きかけの項目です。この項目を加筆・訂正などしてくださる協力者を求めています（P:生き物と自然／PJ生物）。
곰보버섯속(Morchella)은 주발버섯목 주발버섯과와 밀접한 관련이 있는 식용 자낭균의 속이다. 곰보버섯속은 프랑스 요리의 요리책에서 귀중히 다뤄진다. 경작이 어렵기 때문에 야생 곰보버섯속 버섯들의 상업적인 경작은 버섯이 풍부한 온난한 북반구, 특히 북아메리카, 터키, 중국, 히말라야산맥, 인도, 파키스탄에서 수백만 달러 산업으로 성장했다.
1794년 곰보버섯을 통해 정형화된 이 속은 수년에 걸쳐 상당한 분류학적 논란의 출처가 되고 있으며 여기에 대부분 수많은 종이 수반되는데 일부 균학자들은 3개 종만이 이에 속한다고 생각하는 반면 다른 균학자들은 30개종이 넘는 것으로 보고 있다.
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