Description
Properties
Morchella angusticeps is a species of fungus in the family Morchellaceae native to eastern North America. Described by Charles Horton Peck in 1879, the name M. angusticeps was clarified in 2012 prior to which this species may have been referred to as either M. angusticeps or M. elata. M. angusticeps is one of the black morels, and is found in eastern North America, where it occurs in association with various hardwoods in the spring.
The sclerotium of the Black Morel (see reproduction) is a hard mass found underground that protects the fungi mycelium when the conditions are not right for the morel to grow. This adaptation allows for the survival of the fungi during droughts, cold weather and other disasters such as fires. After these tough times have ceased, morels are then able to continue on with their life cycle in order to reproduce. Once the morels fruiting body above ground, it releases spores in which to be germinated. The main part of the morel which has adapted to allow it to gain nutrients is the primary and secondary mycelium. The mycelium feeds off nutrients from the roots of the trees it is around which will be further explained in nutrients.
Morphological features of Morchella angusticeps that aid in it’s survival: Morels can easily hide in plain site amongst a small pile of dead leaves, plants or bark. They’re so well hidden because their unusual ridged patterns along with their light brownish color allows them to become camouflage with the other objects on the forest floor. Morels have adapted to grow in these areas because it is in these areas that they have the most potential to prosper. Along the leaves and bark on the ground come moist areas which are one of the conditions morels need to grow. The morel’s adaptation to stay camouflage allows it to be able to complete the “main objective” of the fruiting body which is to release the spores from the asci in which to reproduce once again.
1. Growing
Growing Procedure
Various simple and more complicated methods are used experimentally around the world. The cultivation of edible morels is considered difficult, but not impossible. A deeper study of the subject is necessary to achieve success. I refer explicitly to Paul Stamets and Tradd Cotter, both of whom can attest to their breeding successes. The latest scientific findings indicate that a certain soil bacterium must be present for fruiting.
As long as the morel was able to germinate, there will always be some form of the morel’s mycelium underground. Their mycelium is protected by the sclerotium until the conditions are right . Once the ground is damp enough and the weather warm enough for morels to prosper (which tends to be anywhere from April to July depending on the location), Morels start “popping”. Now in these areas where the morels grow, other fungi such as the False morel prosper as well.
Morchella angusticeps are heterotrophic which means they are “other feeding” and must feed on preformed organic material. It does this by first building a mutualistic relationship with a host such as an ash or elm tree. To form this relationship, the morel’s mycorrhizae (which means fungus root) and creates an ectomycorrhizae sheath around the tree’s root. This sheath has hyphae emanating throughout the soil which increases the surface area. Once the sheath is made, the fungus is able to penetrate between the cells of of the cortex to allow for nutrients to be exchanged. In order for the morel to have nutrients, it must digest then ingest the area it is around. This is made possible by exoenzymes which help rapidly digest the material in order to take the nutrients out of it. The reason this allows for a mutualistic relationship is because both the tree and the fungi gain nutrients from this process.
Courtesy of Tom VolkMorels are non-vascular which means they have no specialized tissues to transport the nutrients they ingest. To move the nutrients throughout the organisms, the hypae contain internal crosswalls called septa. These septa have pores which allow cytoplasm to flow from one cell to the next. This movement allows materials to be transported within the cytoplasm of the cells. When times are “good” and the morel can store food, it stores it as glycogen like many other animals.
S
|
P
|
F
|
|
---|---|---|---|
Temp °C |
21-24 | 16-22 | 13-18 |
Relative Humidity % |
90-100 | 90-100 | 85-95 |
Duration d |
10-14 | 20-30 | 10-20 |
CO2 ppm |
>5000 | <5000 | <5000 |
FAE per h |
0-1 | 2-4 | 2-4 |
Light lux |
– | 200-800 | 200-800 |
Affiliate Partner
Growing
Agar Culture Media: MYA, MEA, MYPA, PDYA, OMYA
Cropping: An indoor spawning crop can be placed outdoors to create natural patches
Containers for fruiting: Straw bale, mushroom bed, culture in greenhouse difficult
Biological efficience: 1 pound per square foot
Substrates: Rye Berries, grain mix
Place a moist layer of peat moss buffered with 10% calcium sulfate on top of the morel/sawdust seedbed, 4 to 6 inches apart. A depth of 10 to 12 inches from the bottom seed layer to the top surface of the buffered peat moss is sufficient to promote establishment. A thin layer (1 inch) of moistened vermiculite will promote aeration. The optimum pH for fruiting is between 6.5 and 8.0.
Growing Characteristics
In burned areas (1 to 2 years after fire), black morels also found directly under neglected aspen and apple trees.
Natural Habitat
Black Morels can be found all over the Northern Hemisphere. Mainly being in North America, Central America, Europe and Asia. The morels found in these parts of the world are currently either part of the black morel or yellow morel clades which was further studied and revised in Revision of Morchella Taxonmy .
Morels are most commonly found in forested areas around dead elm trees, Sycamore, apple trees, under wood scraps and Ash trees, but can also be found in other areas. They often tend to grow under objects on the ground as well because of the dampness under them (In Identification you will learn more about where to find morels in the wild).
A native and everywhere in the northern hemisphere widespread noble delicacy mushroom. In nature, the mushroom is found in the first warm weeks of spring, no morel hunter reveals its locations. The mushroom is in high demand among gourmets, which is reflected in the price. After truffles, real morels are considered the most expensive mushrooms of all.
Widespread in temperate regions of the world. Common in spring in various habitats e.G. along rivers, in sandy soils of mixed woods.
2. Identification

Cap
-honeycombed
-ribbed
-with black margins
-conical
-2-6 cm wide
-2-8 cm high
Hymenium
–
Veil
–
Stipe
-white
-hollow
-granular
-5-12 cm long
-2-4 cm thick
-white mycelium at the base of the stem
Hyphae
-initially thin
-divergent
-fast-moving
-non-aerial
-gray at first
-soon thickens and becomes gray-brown
-as the mycelium matures, the culture medium turns dark brown
-as the mycelium settles on unsterilized wood chips, a gray powdery mold forms on the surface
Spores
-light brown
-24-28 × 12-14 µ
-ellipsoid and smooth
-forming 8 each in sac-like cells called asci.
Danger of confusion
–
3. Consuming
Gourmet
Black More are a classic sauce mushroom that develops its flavor best in a cream sauce.
Eaten raw, Morchella angusticeps are highly toxic, there have already been deaths. In addition, the consumption of the mushroom can cause the so-called Morchella syndrome in some people.
Flesh
–
Taste
–
Smell
The mycelium is pleasant and smells like fresh, crushed morels.
Nutritional content per 100g
Water | 89.6g |
Energy | 31kcal |
Energy | 129kJ |
Protein | 3.12g |
Total lipid (fat) | 0.57g |
Ash | 1.58g |
Carbohydrate, by difference | 5.1g |
Fiber, total dietary | 2.8g |
Sugars, total including NLEA | 0.6g |
Sucrose | 0g |
Glucose | 0.6g |
Fructose | 0g |
Lactose | 0g |
Maltose | 0g |
Galactose | 0g |
Calcium, Ca | 43mg |
Iron, Fe | 12.2mg |
Magnesium, Mg | 19mg |
Phosphorus, P | 194mg |
Potassium, K | 411mg |
Sodium, Na | 21mg |
Zinc, Zn | 2.3mg |
Copper, Cu | 625mg |
Manganese, Mn | 587mg |
Selenium, Se | 2.2µg |
Thiamin | 69mg |
Riboflavin | 205mg |
Niacin | 2.25mg |
Pantothenic acid | 0.44mg |
Vitamin B-6 | 136mg |
Folate, total | 9µg |
Folic acid | 0µg |
Folate, food | 9µg |
Folate, DFE | 9µg |
Vitamin A, RAE | 0µg |
Carotene, beta | 0µg |
Carotene, alpha | 0µg |
Cryptoxanthin, beta | 0µg |
Vitamin A, IU | 0µg |
Lycopene | 0µg |
Lutein + zeaxanthin | 0µg |
Vitamin D (D2 + D3), International Units | 206IU |
Vitamin D (D2 + D3) | 5.1µg |
Vitamin D2 (ergocalciferol) | 5.1µg |
Vitamin D3 (cholecalciferol) | 0µg |
Fatty acids, total saturated | 65g |
SFA 10:0 | 1g |
SFA 14:0 | 1g |
SFA 16:0 | 52g |
SFA 18:0 | 9g |
SFA 24:0 | 1g |
Fatty acids, total monounsaturated | 52g |
MUFA 16:1 | 2g |
MUFA 16:1 c | 2g |
MUFA 18:1 | 22g |
MUFA 18:1 c | 22g |
MUFA 24:1 c | 3g |
Fatty acids, total polyunsaturated | 433g |
PUFA 18:2 | 215g |
PUFA 18:2 n-6 c,c | 215g |
PUFA 20:2 n-6 c,c | 1g |
Campesterol | 3mg |
© U.S. Department Of Agriculture
4. Data med, edible
other names
Morchella angusticeps, The Black Morel, The Conic Morel, Peck´s Morel, schwarze Morchel
Englisch | Mel-15 |
Englisch | black morel |
Englisch |
black-cap morel
|
Französisch |
Morille à chapeau étroit
|
Spanisch | morilla gris |
Tschechisch |
smrž úzkohlavý
|
Wissenschaftl. Name |
Morchella angusticeps
|
Wissenschaftl. Name |
Morchella conica angusticeps
|
Kingdom | Fungi |
---|
Division | Ascomycota |
Class | Pezizomycetes |
Order | Pezizales |
Family | Morchellaceae |
Genus | Morchella |
Species | M. angusticeps |
Ecology |