Hoping that the slides will help students and layman in understanding this mushroom.

1. ‘BIOLOGYAND CULTIVATION OF Morchella
(Morels)’
SUBMITTED BY: WAQAS RAHIM
CLASS#: 44
SUBMITTED TO: PROF: SAIFULLAH
DEPARTMENT OF PLANT PATHOLOGY;
FACULTY OF CROP PROTECTION SCIENCES;
THE UNIVERSITY OF AGRICULTURE PESHAWAR,
PAKISTAN
DATE OF SUBMISSION: 19-10-2019

2. BIOLOGY OF Morchella

3. I. Introduction:
The true or sponge morels.
Genus of edible sac fungi.
Most common types are Morchella esculenta (Yellow morel), M conica (black
morels) and M deliciosa (White morels).
Order Pezizales (Div: Ascomycota).
Honeycomb appearance.
Abundantly found in temperate forest zone (1500-3000 altitude), Northern
Hemisphere, in particular Northern America, Turkey, China, The Himalayas, Pakistan
and India.
Highly prized fungi.
Strong mycorrhizal with roots of strawberry, elm and ferns.

4. II. Scientific Classification:
Kingdom Fungi
Division Ascomycota
Class Pezizomycetes
Order Pezizales
Family Helvillaceae or Morchellaceae
Genus Morchella
Type species Morchella esculenta
Around 70 species worldwide.
Common names in KPK: Speena gujai, Ziarra (Yellow) gujai, Ghwanda
gujai, Pashakalai gujai, Da khawar gujai, Dabbala gujai (Thick).
In Swat, morchella are hunted mostly in march-july.

5. III. SALIENT FEATURES OF Morchella:
A saprobic Discomycete.
Mycelium inconspicuous and underground.
Mass of interwoven septate hyphae with multinucleate cells.
Mature ascocarp`s height = 25-100 or 125 mm.
Thick, fleshy, hollow stipe.
Stipe of morels is 1-4 cm long, 0.5-3 cm thick, whitish to pale grey but at maturity,
turns greyish brown. Weight is about 20% of the morel.
Conical pileus with pitted surface. (Pits: Depressions lined by a fertile layer
consisting of the asci and paraphyses).
Pileus is 70-80% of the total weight, with brown, black and pale colors
Asexual reproduction by spores is lacking.
No sex organs are developed. Sexual process is very simple consisiting of
plasmogamy and karyogamy followed by meiosis.

6. IV. SPECIFIC REQUIREMENTS FOR Morchella GROWTH:
Damp habitats, shaded within the forest.
Have trouble growing in too much or too little rainfall.
Soil temperature= approx. 53 degree F.
When soil temp is ideal, body of the morel begins to fruit as a tiny knot on
underground network of mycelium.
Knot rapidly enlarges to become a tiny club shaped structure that pushes its
way to the soil surface.
V. GROWTH PATTERNS:
Morel spores with access to water and soil grow into cells within 10-12 days
and mature into full-grown mushrooms with spongy caps after just 10 to 15
days. (Article by Thomas J. Volk, university of Wisconsin in La Crosse.)

7. VI. COMMON SPECIES IN SWAT KPK WITH THEIR COMMON
NAMES:
1. Morchella conica (Kohistani kasee or black morel)
2. Morchella esculenta (Speena gujai) (White in the beginning then turn pale yellow
or brown at maturity)
3. Morchella ultima (Ziarra (Yellow gujai)
4. Morchella rotunda (Ghwanda gujai)
5. Morchella deliciosa (Pashakalai gujai)
6. Morchella semilibera (Topai saree gujai)
7. Morchella elata (Da khawar gujai)
8. Morchella crassipes (Dabbala gujai (Thick))
9. Morchella gigas (Lappra gujai)
[Referenced from “Studies on collection and marketing of Morchella (Morels) of Utror-Gabral
valleys, District Swat, Pakistan”. By Muhammad Hamayun and Mir Ajab Khan]

8. Morchella conica
Fig:2

9. Morchella esculenta
Fig:3

10. Morchella rotunda
Fig:4

11. Morchella deliciosa
Fig:5

12. Morchella semilibera
Fig:6

13. Morchella elata
Fig:7

14. Morrchella crassipes
Fig:8

15. VII. PRICES OF MORELS AND MAIN EXPORTERS IN
PAKISTAN:
Depends on quality, processing, area of collection and most importantly on
species.
M.conica`s price is higher than any species.
Rs.3000 to collector, Rs.9000 to wholesale dealers, Rs,20000 in the international
markets for one kg dried morels.
Four main exporters of morels in Pakistan
1. Rehman Traders, Mingora. Purchase and export about 12000 to 17000kg of
morels per year
2. Salman Traders, Islamabad, purchase and export about 15000 to 17000kg of
dried morels per year
3. M.Hussain and Co. Mingora, purchase about 7000 to 10000kg of morels per
year
4. Essa Jaffer and Co. Karachi, purchases about 5000 to 8000kg of morels from
Peshawar and exports it abroad.

16. No.
Botanical
Name
Quantity
consumed
annually
Rates Rs/kg in
local market
Approximate value in
Pak rupees
1 M.esculenta 5,000 kg 5,500 27,500,000
2 M.conica 2,000 kg 5,500 1,100,000
3 M.hybrida 5,000 kg 900 4,500,000
4 M.deliciosa 1,000 kg 4,000 40,000,000
5 M.anguiseptics 2,000 kg 4,000 8,000,000
Sher et al. Morels of Palas
valley, Swat.

17. VIII. NUTRITIONAL
VALUE PER 100g OF
RAW MORELS:
Material Amount
Energy 129 kJ (31kcal)
Carbohydrates 5.1 g
Sugars 0.6 g
Dietary fibres 2.8 g
Fat 0.57 g
Proteins 3.12 g
Vitamins;
1. Thiamine (B1)
2. Riboflavin (B2)
3. Niacin (B3)
4. Vitamin B6
5. Folate (B9)
6. Vitamin D
0.069 mg
0.205 mg
2.252 mg
0.136 mg
9 µg
5.1 µg

18. Minerals Quantity
Calcium 43 mg
Iron 12.18 mg
Magnesium 19 mg
Manganese 0.587 mg
Phosphorous 194 mg
Potassium 411 mg
zinc 2.03 mg

19. IX. TOXICITY
Morchella species are thought to contain small amounts of hydrazine
toxins or an unknown toxin that is destroyed through cooking, (the presence
of hydrazine is controversial since there are no primary references of
hydrazine having been detected in the species); because of this, morels
should never be eaten raw. It has been reported that even cooked morels can
sometimes cause symptoms of upset stomach when consumed with alcohol.
When eating this fungus for the first time it is wise to consume a small
amount to minimize any allergic reaction. As with all fungi, morels for
consumption must be clean and free of decay. Morels growing in
old apple orchards that had been treated with the insecticide lead arsenate
may accumulate levels of toxic lead and arsenic that are unsuitable for
human consumption.

20. X. USES OF Morchella:
 Have antitumor activity.
 Have antioxidant activity.
 Have anti-inflammatory activity.
 Boosts the immune system.
 Used in traditional Chinese medicines (to treat indigestion, phlegm, cough and
shortness of breath).
 Have nutritional value. (As discussed)

21. XI. FALSE MORELS:
 Encompasses different species of Gyromitra esculenta (The beefsteak mushroom),
Gyromitra caroliniana, and others in the Verpa and Helvella genera.
 Have chemical monomethyl hydrazine (MMH) (carcinogenic).
 MMH level varies among different mushrooms and in geographic regions.
 Some of the facts of False Morel Mushroom are:
• Appear in the spring and summer and grow directly on the ground, some are found on
wood or later in the year, likely to be mistaken for trtue morels.
• Caps colour is usually brown or reddish brown and occasionally yellow.
• Most stems are light colored, ranging from white to tan.
• These mushrooms are saprotrophs.
• Like true morels, false one are also found in areas where the forests floor has been
disrupted.

22. Some species that are considered false are
• Gyromitra esculenta
• Gyromitra caroliniana
• Gyromitra infula
• Verpa bohemica
• Verpa conica
HOW TO IDENTIFY FALSE MOREL MUSHROOMS:
Make note of the cap shape. False morels` cap = wavy or lobed, bulging outwards. True
morels = more uniformly shaped cap with pits or ridges. Pitted inward rather than bulging
outside.
The cap of false morels hangs freely from the stem.
If you slice an edible morel open from top to bottom it will be hollow inside. Non edible will
one will usually be filled with wispy cotton-like fibres or chunks of tissues.

23. Inside a false mushroom
Fig:9

24. CULTIVATION OF Morchella:

25. There are many methods to grow Morchella/morels. Here I have discussed the five
common ones.
1. Grow kit and spawn approach
2. The spore slurry process
3. Inoculated trees
4. Indoor cultivation
1. 1. GROW KIT AND SPAWN METHOD:
 Mushroom spawn simply is the mycelium or vegetative growth of the mushroom
and the material on which it was grown.
 Spawn come in the form of grains (such as rye berries), sawdust, woodchips, etc.
 Mycelium-infused material is then used to inoculate substrate to create a
mushroom bed.

26. Easiest way to get spawn is by ordering a morel mushroom kit online. Kit have some
types of spores or spawns and instructions on how to plant them instructions are:
A. PREPARATION OF BEDS
 Made between winter and summer where there is actual change of seasons.
 Choose a shady spot. Measure the dimensions also as most kits are fit for 4ft X 4ft.
 Prepare the soil. You need sandy soil mix with adequate drainage, not too much
clay or rock. Mix some gypsum and peat moss mixed in seems to work well.
 Add some ashes as well from your burned wood to your soil.
B. PLANT YOUR SPAWN
 Mix spawn/spores into the prepared bed. Just spread it through the top layer.
 Mix some hard wood chips on top of the spawn bed.

27. C. WAIT
 Wait is just worst!!. Growing morels is not a hobby for impatient candidates.
 Although mycelium is fast colonizer, it may take a few years before it
produces any actual mushrooms.
 Keep the area moist, shady and nutritious according to your kit instructions.
With some luck and right conditions, you may have morels in your backyard!

28. Fig:10
Grow Kit

29. 2. THE SPORE SLURRY METHOD:
Simple solution of water, some salt, a form of sugar and spores is prepared.
 Spores are suspended in water and used to inoculate an outdoor habitat.
 Mature morel`s spores should be used although not mushy or rotting.
Follow these steps
• Start with some clean, non chlorinated water in a food-safe container.
• Add pinch of salt and about tablespoon of molasses to the water.
• Stir it. (Salts will inhibit the bacterial growth, and molasses will provide food
for the germinating spores.)
• Add mushrooms and let the mixture sit covered for 1-2 days in a temperate
place. Longer time can leads to bacterial contamination.

30. •Add mushrooms and let the mixture sit covered for 1-2 days in a temperate place.
Longer time can leads to bacterial contamination.
•Remove the mushrooms and you`ll have spores slurry.
•Spread the slurry on the prepared beds (as mentioned earlier in the first method).
•Cheapest method.
•Slurry can also be spread on natural morel habitats such as base of dying elm
trees.
•Odds of success aren`t good.
Cheapest method.

31. Fig:11
Spore Slurry

32. 3. INOCULATED TREES:
 Easiest way is to broadcast spores using slurry method near the base of a tree (such
as elm tree).
 Other ways involve nurturing a young tree by either
• Purchasing inoculated baby trees.
• Infecting the roots with mushroom spawn. Plant the tree and spawn together.
 Another way is to make holes in wood stumps and inoculating them with the
spawn or spores of Morels, plugging them with sawdust and then wait for
mushrooms growth.

33. Fig:12
Inoculated stumps

34. 4. INDOOR CULTIVATION:
 For years this technique was thought to be unreal and impractical. Many tried and
failed.
 Ronald D. Ower in 1982 was first to cultivate morels indoor.
 Mills went on to create a company involve in large-scale cultivation.
 The process is similar to other types of mushrooms cultivation.
• Growth of spores or a small piece of mushroom on NA media.
• Sterile transfer of mycelia from agar to a spawn jar containing sterile wheat or rye
grains.
• Mycelia will colonize these jars in about a month or so.
• You`ll be able to see lumps of sclerotia forming.

35. • Transfer the sclerotia from grain spawn to a special substrate of sandy soil and wood
chips.
• These will eventually fruit into mushrooms under specially controlled environmental
conditions and some good luck.
CULTIVATION ENVIRONMENT
PARAMETER SPAWN RUNNING DEVELOPMENT
Temperature 21-24°C 4-10°C
Relative humidity - 85-90%
Light - 8-10 hours*
Air exchange - 5-7 per hour
Duration 10-14 days 10-12** days
*Diffused light
** Days after
casing

36. Fig:13
Indoor Morels
Cultivation

37. 5. THE TECHNIQUES OF MORELARTIFICIAL CULTIVATION IN
CHINA
An innovative technique applied by Dr. Douxi Zhu significantly changed the morel
cultivation industry in China: the application of nutrient bags to provide an additional
nutrient source. In 2000 Dr. Zhu hired farmers to help him transport spawn bags (mycelium
used to inoculate the soil), but they accidentally left a few bags on the soil surface. Ten days
later he returned to find a jumble of white, powdery substances around the bags, which had
openings downward. When fruiting bodies appeared, he found more morels from the region
that had the forgotten bags. This inspired Dr. Zhu to create the technology, which is now a
key step in morel cultivation.
Although Ronald Ower first described the additional nutrient source concept in 1982, he
failed to realize and demonstrate its importance in morel cultivation. The science behind the
application is that Morchella spp. sexual development requires a comparable nutrient-poor
environment. However, nutrient-poor soil cannot support new mycelia growth without an
additional nutrient source to facilitate the growth.

38. 5. SMALL SCALE CULTIVATION
More recently, small scale commercial growers have had success growing morels by
using partially shaded rows of mulched wood. The rows of mulch piles are inoculated
with morel mushroom spores in a solution of water and molasses which are poured
over the piles of mulch and then they are allowed to grow undisturbed for several
weeks. A solution of wood ashes mixed in water and diluted is subsequently poured
over the rows of wood mulch which triggers fruiting of the morels. Morels are known
to appear after fires and the alkaline conditions produced by wood ash mixed with
water initiate fruit body formation for most species of morels.

39. Chinese growers fill bags with wheat, sawdust, corn, etc. and place the bags on the soil
surface several days after spawning to increase productivity. They later remove the bags
to trigger the Morchella spp. sexual development. In regions south of the Changjiang
River, such as in Hubei province, farmers spawn from mid-October to mid-November,
with regions north of Changjiang River starting as early as mid-September.
This flow chart shows the widely-applied techniques used in

40. PROBLEMS RELATED TO DEVELOPING MOREL
INDUSTRY
1. Not 100 percent artificial cultivation because of varying conditions.
2. Reduction of soil nutrients due to continuous cropping.
3. Pest and disease problems.
4. Cost control. The plastic nutrient bags and plastic greenhouses can be very
expensive to purchase and/or build.

41. RECIPES OF MORELS FOR DELICACY
1. KING OF THE PLATE (MORELS WITH FLOUR)
You need:
Morels (bunches of ’em)
Butter/Margarine (3-4 tbsp’s)
Frying Pan (non-stick is good…iron skillet is better)
Flour (1/2 cup or so)
Salt/Pepper to taste.
Directions:
Melt butter/margarin in frying pan (don’t overheat it!!!!!). Coat
Morels in flour (either in gallon ziplock bag that has flour in it or
using a plate covered in flour)–coat the cleaned morels well
with flour. Sautee mushrooms (gently) in butter/margarine. Salt
and pepper to taste. Eat.
There is no better use of a morel then when it is covered in flour
and sauteed in butter and eaten. I wouldn’t have them any other
way!!!!

42. 2. PAN FRIED MORELS
Ingredients:
•2 c. Organic Flour
•1/4 tsp. Cayenne Pepper Powder
•1/4 tsp. Onion Powder
•Plenty of Sea salt for brine
•Morel mushrooms (of coarse)
•2 Eggs
•1/2 c. Milk
•1 stick Butter or Ghee
Directions
1.First you will brine your morels in a cool salt water bath using water and salt. Your
brine should be as salty as the ocean to properly do its job and you will need to let them
soak for 30 minutes. Don’t be squeamish if this is your first time prepping morels, there
will be little critters emerging from your mushrooms. This totally natural, the brine
brings them out and with a quick rinse you will have nothing to worry about.

43. 2. Mix your egg and milk in a bowl.
3. Mix your flour and spices in a bowl.
4. Melt your butter (or frying oil of choice) in a pan on
Med/Low heat.
Now you will begin by dipping your morels in the egg
and milk mix and then rolling in your flour. I like to
repeat this process a second time to create a nice crispy
batter.
Fry the morels slowly to ensure they get the proper
steam to develop that lovely flavor and keep the
stomach woes at bay. I like to aim for at least 6 mins
each side. If your oil gets too hot remove the pan from
your broiler and reduce the heat placing the pan back
on the broiler once desired temperature is reached. Salt
to taste and enjoy natures bounty!!!

44. 3. MOREL MUSHROOM SAUCE
Preparation
In a 12″ non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat
until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no
more than 1″ long. Sautee, stirring occasionally, for 15-20 min. until slightly
crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp.
nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey’s salt, and cook for a few min. Turn heat
to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat
to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly
over slow boil until thickened- about 10-12 min. Serve.
And many more under these links…
Related Links:
Classic Morel Recipes
Morels with Stuff
Morels with Pasta/li>
Preserving your Morels
Recipe Links

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Wilted Lettuce, Oysters, and
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Morels in Black Bean
Sauce with Fried Enoki
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Morels with Mint, Peas,
and Shallot
Roasted Morel-
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Charred Lemon,
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Pizza with
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Morels,
and Eggs

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Mushrooms