(= M. vulgaris, M. rotunda)

YELLOW MOREL

Fruit body: cap up to 8 cm high, mostly ovoid shape, hollow, at base attached to stem; alveolae have different depth, bright yellow to grey-brown, always darker than sterile edges. Stem up to 10x4 cm, hollow, sometimes filled with columella, whitish to yellowish, furrows visible at base. Fruitbody sometimes becomes partially red.

Microscopy: spores ellipsoid,18-25x11-15 µm, cream en masse. Asci are elongated, with 8 spores; paraphyses cylindrical or somewhat wider towards top, septate.

Flesh: up to 2mm wide, waxy, whitish, mild taste and fungal smell, ridges are very fragile.

Habitat: season from March to May in grass, mostly by poplars (Populus) and ashes (Fraxinus) on clay and sandy terrains.

Edibility: edible, excellent, must be cooked before consumption.

Reference: Uzelac, B. (2009). Gljive Srbije i zapadnog Balkana, BGV Logik, Beograd.

Photo: Goran Milošević