True morel - Grain spawn (Morchella esculenta)
- Largest in Scandinavia in mushroom cultivation.
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The true morel is a real delicacy that mainly grows on grassland in calcareous areas in southern Sweden during late spring to early summer. Note that the morel is not a novice species but rather may be defined as an experimental species. The cultivation technique we recommend is not well proven, but we think it is such a delicious species that we hope you want to join and write mushroom cultivation history with us, this has not been done before in Sweden!
1 kg of mycelium cultivated on rye berries. Instructions: See attached file below.
Information on possible toxicity: All true morels are considered edible, but there are a small number of mild cases of poisoning known. In most cases the mushrooms were eaten in large portions and it is possible that the mushrooms were not cooked properly. True morels should be cooked for at least 15 minutes and you should avoid eating large amounts. Due to the risk of confusion with the toxic false morel -Gyromitra esculenta, we recommend that you boil your true morels for 2x5 minutes in water. Put the mushrooms in cold water, bring it to a boil and simmer for five minutes, pour off the water and repeat once. Most of the toxic gyromitrin disappears into the boiling water if you should have picked false morels by mistake.