Morchella

Morel
A black morel in Poland
Scientific classification
Domain:	Eukaryota
Kingdom:	Fungi
Division:	Ascomycota
Class:	Pezizomycetes
Order:	Pezizales
Family:	Morchellaceae
Genus:	Morchella Dill. ex Pers. : Fr. (1794)
Type species
Morchella esculenta (L.) Pers. : Fr. (1801)
Species
~70 worldwide (see text)
Synonyms[1]
Phalloboletus Adans. (1763) Boletus Tourn. ex Adans. (1763) Eromitra Lév. (1846) Mitrophora Lév. (1846) Morilla Quél. (1886) Morchella sect. Mitrophorae (Lév.) S.Imai (1932)

Morchella, the true morels, is a genus of edible sac fungi closely related to anatomically simpler cup fungi in the order Pezizales (division Ascomycota). These distinctive fungi have a honeycomb appearance due to the network of ridges with pits composing their caps. Morels are prized by gourmet cooks, particularly in Catalan and French cuisine, but can be toxic if consumed raw or undercooked. Due to difficulties in cultivation, commercial harvesting of wild morels has become a multimillion-dollar industry in the temperate Northern Hemisphere, in particular North America, Turkey, China, the Himalayas, India, and Pakistan where these highly prized fungi are found in abundance.

Typified by Morchella esculenta in 1794, the genus has been the source of considerable taxonomical controversy throughout the years, mostly with regard to the number of species involved, with some mycologists recognising as few as three species and others over thirty. Current molecular phylogenetics suggest there might be over seventy species of Morchella worldwide, most of them exhibiting high continental endemism and provincialism.

The genus is currently the focus of extensive phylogenetic, biogeographical, taxonomical and nomenclatural studies, and several new species have been described from Australia, Canada, Cyprus, Israel, Spain, and Turkey.