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Any of various edible mushrooms of the genus Morchella, characterized by a cap with irregular pits and ridges.
[French morille, from Old French, perhaps from Vulgar Latin *maurīcula, feminine diminutive of Latin Maurus, Mauritanian, Moor; see Moor.]
1. (Plants) any edible saprotrophic ascomycetous fungus of the genus Morchella, in which the mushroom has a pitted cap: order Pezizales
2. (Cookery) any edible saprotrophic ascomycetous fungus of the genus Morchella, in which the mushroom has a pitted cap: order Pezizales
[C17: from French morille, probably of Germanic origin; compare Old High German morhila, diminutive of morha carrot]
any edible mushroom of the genus Morchella, characterized by a deeply furrowed, brownish cap.
[1665–75; < French, Middle French morille, perhaps « Medieval Latin maurus brown]
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|Noun||1.||morel - any of various edible mushrooms of the genus Morchella having a brownish spongelike cap|
mushroom - any of various fleshy fungi of the subdivision Basidiomycota consisting of a cap at the end of a stem arising from an underground mycelium
common morel, Morchella esculenta, sponge morel, sponge mushroom - an edible and choice morel with a globular to elongate head with an irregular pattern of pits and ridges
cup morel, Disciotis venosa - an edible morel with a cup-shaped or saucer-shaped fruiting body can be up to 20 cm wide; the fertile surface inside the cup has wrinkles radiating from the center; can be easily confused with inedible mushrooms
bell morel, Verpa - a morel whose fertile portion resembles a bell and is attached to the stipe only at the top
black morel, conic morel, Morchella angusticeps, Morchella conica, narrowhead morel - a morel whose pitted fertile body is attached to the stalk with little free skirt around it; the fertile body is grey when young and black in old age
Morchella crassipes, thick-footed morel - a delicious morel with a conic fertile portion having deep and irregular pits