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Morel (Morchella esculenta)
Thomas Ebner · CC BY 4.0
Edible species

Morel

Morchella esculenta · Morchellaceae

The morel is a spring mushroom with a honeycomb-pitted yellow-brown cap and a completely hollow inside.

FamilyMorchellaceae
SeasonMar–May
Spore printCreamy white to pale ochre (hard to obtain)
Cap width2–7 cm
Stem length2–9 cm
Records in Turkey7 records
CultivationWild only
StatusEdible species

The morel is a spring mushroom with a honeycomb-pitted yellow-brown cap and a completely hollow inside. It is one of the most prized wild mushrooms and is also exported from Turkey. Never eat it raw: it contains a gut irritant and must be cooked thoroughly.

Also called: common morel, yellow morel, true morel, sponge morel Turkish: Kuzugöbeği, kuzu göbeği, göbek mantarı

Morel

How to recognise it

Morel, part by part

No ring or volva Spore print: Creamy white to pale ochre (hard to obtain) Not distinctive.

Cap — Morel
Cap2–7 cm wide, 2–10 cm tall; egg- or blunt cone-shaped with irregular pits. Ridges paler than the pits; cream-yellow to grey-brown.
PitsNo gills or pores; spores form inside the pits.
Stem — Morel
Stem2–9 cm, white to pale yellow, brittle; forms one continuous hollow with the cap.

When and where

Mar–May

  1. Jan
  2. Feb
  3. Marin season
  4. Aprin season
  5. Mayin season
  6. Jun
  7. Jul
  8. Aug
  9. Sep
  10. Oct
  11. Nov
  12. Dec

The morel has a short spring season (March to early June in Britain). In Turkey, GBIF records run from March to June, and a dry spring means a poor crop.

Where do morels grow?

The morel grows under broadleaf and conifer trees, in old orchards and on disturbed ground, and prefers chalky soil. It is often abundant the spring after a forest fire.

In Turkey

The morel is foraged in many parts of Turkey. After the 2025 wildfires, morels fruited abundantly in burnt black-pine forests around Osmaneli and Geyve.

  • Muğla2
  • Ordu1
  • Mersin1
  • Denizli1
  • Ankara1
  • Nevşehir1

7 observations on our map (GBIF, iNaturalist). Record density also reflects where observers work.

Latest morel observations

See on the map

In its habitat — Morel
In its habitat
In its habitat — Morel
In its habitat

Look-alikes

What could it be confused with?

Morel
Morel
False morel
False morel
Deadly

False morel Gyromitra esculenta

Cap brain-like and folded, red-brown, not pitted; inside chambered, not one hollow. Deadly poisonous.

Inedible

Common stinkhorn Phallus impudicus

Has a volva at the base, and the cap is covered in a slimy, foul-smelling spore mass.

Edible species

Black morel Morchella elata

Darker, more pointed cap with pits lined up in vertical rows.

In the kitchen

Cooking with morels

Snacks & starters Morels in butter (kuzugöbeği) Morels sautéed in butter with shallot, garlic and thyme and piled onto toasted sourdough; works with fresh or dried morels. 54 min Morel

On the blog

SafetyMushroom poisoning symptoms: when they start and what to do5 min readIn the wildTrue morels vs false morels: one cut tells them apart4 min readKitchenWhich mushrooms can you eat raw, and which must be cooked?4 min read

What goes well with morels

  • butter
  • shallot
  • garlic
  • thyme
  • flat-leaf parsley
  • toasted sourdough

The ingredients in our recipe with morels.

Storing morels

Fresh · fridge3–7 daysKeep fresh morels unwashed in a paper bag in the fridge; delicate species are at the short end. Source
FrozenA few monthsFreeze morels cooked, not raw: sauté and cool them first. Source
DriedA few months – 1 yearKeep dried morels in an airtight jar in a cool, dry, dark place. Source

How to store mushrooms: the full guide →

What it contains

One study found 32.7% protein, 2% fat and 17.6% fibre in morels on a dry-weight basis (Wikipedia, with references). Source

General information, not a health claim.

Raw morels contain a gut irritant; blanch or cook them thoroughly. Old specimens that have started to rot can be poisonous.

Grow it, buy it

Morel price list

Morel price list
ProductUsMarket (sourced, dated)
Fresh morelsIn preparation · notify me—
Dried morelsIn preparation · notify me—

Our prices for morels are published when the product is ready; for now we take waiting-list sign-ups. The market column shows prices seen on other sellers' pages on the date given; they are not our prices and may have changed.

Grow kits →

Frequently asked questions

Are morels edible?

Yes, the morel is an edible species. Eat a wild one only after an expert has identified it with certainty: it can be confused with false morel (Gyromitra esculenta). Raw morels contain a gut irritant; blanch or cook them thoroughly. Old specimens that have started to rot can be poisonous.

When is morel season in Turkey?

In our calendar, morel season runs Mar–May. The morel has a short spring season (March to early June in Britain). In Turkey, GBIF records run from March to June, and a dry spring means a poor crop.

Where do morels grow?

The morel grows under broadleaf and conifer trees, in old orchards and on disturbed ground, and prefers chalky soil. It is often abundant the spring after a forest fire.

Where are morels found in Turkey?

The morel is foraged in many parts of Turkey. After the 2025 wildfires, morels fruited abundantly in burnt black-pine forests around Osmaneli and Geyve.

What can the morel be confused with?

The morel can be confused with false morel (Gyromitra esculenta, deadly), common stinkhorn (Phallus impudicus, inedible) and black morel (Morchella elata, edible species). Look-alikes are compared on this page.

What is the morel called in Turkish?

In Turkish, the morel (Morchella esculenta) is called Kuzugöbeği; other local names include kuzu göbeği and göbek mantarı.

Related species

All species → · Identify by photo →

Sources (5)
Photo credits (10)