Morchella

(redirected from Morel mushroom)
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Noun1.Morchella - genus of edible fungi: morelMorchella - genus of edible fungi: morel  
fungus genus - includes lichen genera
morel - any of various edible mushrooms of the genus Morchella having a brownish spongelike cap
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
family Helvellaceae, Helvellaceae - family of false morels or lorchels; some are edible and some are poisonous
References in periodicals archive ?
We noted the morel mushroom sticker on the back window of his truck.
They started with an appetizer of Dill Marinated Salmon, Honey Mustard and Caviar, Wasabi Alaskan King Crab Leg, Poached US Asparagus with Prosciutto and Truffle Vinaigrette, followed by a soup of Cream of Forest and Morel Mushroom with a Puff Pastry Dome, which was quite hearty and earthy.
Pinel, a chef as well as a researcher, had the idea of pairing a spring classic, the morel mushroom, with Japanese bonito fish flakes (katsuobushi), two foods that share a surprising number of common flavors--120 altogether, according to Watson.
Today we'll look for the popular Morel mushroom as well as find other mushrooms and plants that live on and feed off our forest floor .
The Ephemeris for April The Phases of the Morel Mushroom Moon
By the time you receive this issue, the morel mushroom season should be underway, at least in the Midwest.
The range includes Cep Mushroom Seasoning, Chanterelle Mushroom Seasoning and Morel Mushroom Paste.
In case you're uninitiated in the joys of wild foods foraging, the pitted, 3-4 inches tall, incredibly delicious morel mushroom (Morchella esculenta) is picky about the weather.
SouthEnd's Roger Vidal line of culinary sauces will include Morel Mushroom Sauce, Roquefort Sauce, Lobster Bisque Sauce, and three other varieties in heat-and-serve jars for convenience.
At Cafe, however, the menu will include smoked eel roll with salted egg, wok-fried beef with Beijing onion and garlic, braised duck with prawn and morel mushroom and salted pepper crab.
For mains, I stayed on the seafood path, choosing a pan-fried sea bass, served with asparagus, garlic panacotta and morel mushroom sauce.