A little bit about morels: how to determine their "age"?
Morels belong to the first spring mushrooms. Their range of growth is Europe, Australia and North America.
Morels are most often found in well-lit deciduous, mixed and coniferous forests, on soil rich in sand, lime and clay.
The cap of morels is cone-shaped (height 3-7 cm, diameter 3-5 cm), hollow, and can be colored light brown, intensely brown, or yellow-brown. The outer shell of the cap is composed of a plurality of abnormal cells (vesicles) resembling the honeycomb of bees. Obviously, it is because of this "wrinkling" that the mushroom got its name - "Morel".
The Morel leg is also hollow inside, its average length is 5-8 cm, and its thickness is 3 cm. The color of the leg pulp indicates the age of the fruit body of the fungus. So, a gray-white or beige shade indicates that the Morel has grown recently, and, therefore, is suitable for eating. Yellow color indicates the "average" age of the Morel, and finally brown-about its old age, or maturity.
Morels have a brittle, waxy flesh with a pleasant taste and aroma. In cooking, they are used in fresh (stewed in sour cream), frozen (mushroom or vegetable stew) and dried types (soups and medicinal infusions).
There is almost no poison in morels, although, according to the generally accepted classification, these mushrooms are conditionally edible (for more information, see the section "Harm"), that is, they assume pre-treatment.