In the Dordogne department, where the boletus and golden chanterelles are common, the first morels have made their appearance. This marks the very beginning of the season for this mushroom variety.
The morel (or morchella) comes out of the ground in the spring, helped by the rain and sun, accompanied with relatively fresh temperatures. The mushroom is recognizable by its cone shape and honeycomb appearance. “The morel season lasts from March 15th to May 15th approximately. This mushroom is particularly fond of calcareous soils and grows under fruit trees such as apple or plum trees, or under ash trees. They can even be found on the edge of streams. In forests however, their growth is more difficult because of the oak and chestnut trees,” explains Daniel Lacombe, member of the mycological society of Périgord.
It is important to note that this mushroom must be washed with water and very well cooked to avoid any risk of intoxication due to its toxicity causing problems with digestion, balance and sight.
Source: francebleu.fr