Morel

Morel

　　Also known as morel or delicious morel.

　　 Fungal taxonomy classifies it under the order Pezizales, family Morchellaceae, genus Morchella.

　　 The fruiting body is small to medium-sized, 6–14.5 cm, with an irregularly round or oblong cap, 4–6 cm in length and 4–6 cm in width. The surface forms many pits, resembling a sheep’s stomach, light yellowish-brown in color. The stem is white, 5–7 cm long and 2–2.5 cm thick, with shallow vertical grooves, slightly swollen at the base. It grows on broadleaf forest floors and along roadsides, either singly or in clusters.

　　 Edible, with a delicious taste, it is an excellent edible mushroom. It also has medicinal value, benefiting the stomach and intestines, and helping to resolve phlegm and regulate qi. It contains seven essential amino acids for humans: isoleucine, leucine, lysine, methionine, phenylalanine, threonine, and valine. It can be cultivated using fungal mycelium in fermentation tanks.

　　 Morel is the fruiting body of the fungal plant Morchella esculenta (13) Pers., a type of edible fungus.

　　 And Morchella conica Pers.

　　 Dried morel contains 24.5 grams of protein, 2.6 grams of fat, and 39.7 grams of carbohydrates per 100 grams.

　　 It also contains various vitamins and minerals.

　　 Medicinal Value [Medicine Name]: Morel

　　 [Source]: The entire herb of the morel, a medicinal fungus from the family Morchellaceae.

　　 [Effects]: Harmonizes the stomach and aids digestion, regulates qi and resolves phlegm.

　　 [Indications]: Used for food stagnation with qi stagnation, epigastric distension, and phlegm obstruction causing wheezing and coughing.

　　 [Properties and Meridians]: Sweet, neutral. Enters the spleen and stomach meridians.

　　 [Usage and Dosage]: Oral administration: 15–30 grams, decocted in water.

　　 [Distribution of Animal and Plant Resources]: Found in provinces and regions such as Shanxi, Gansu, Qinghai, Xinjiang, Sichuan, and Yunnan.

　　 [Latin Name]: Morchella esculenta (L.) Pers.

　　 [References]: First recorded in “Xinhua Bencao Gangyao” (Compendium of Materia Medica).

　　 [Identification of Crude Drugs]: In addition to the genuine species, there are several other domestic morel species, such as black-veined morel, conical morel, delicious morel, and wrinkled-stipe morel. These species have similar effects and are often used interchangeably in medicine.

　　 Nutritional Analysis 1. Morels contain polysaccharides that inhibit tumors, as well as active components with antibacterial and antiviral properties. They enhance the body’s immunity, combat fatigue, resist viruses, and suppress tumors.

　　 2. Japanese scientists have found that morel extract contains tyrosinase inhibitors, which can effectively prevent the formation of lipofuscin.

　　 3. Morels are rich in selenium, a component of glutathione peroxidase in human red blood cells. Selenium can transport large amounts of oxygen molecules to inhibit malignant tumors and deactivate cancer cells. Additionally, it enhances the antioxidant effect of vitamin E. The antioxidant action of selenium can alter the metabolic pathways of carcinogens and detoxify them through binding, thereby reducing or eliminating cancer risks.

　　 Suitable Groups

　　 Generally suitable for all people, especially beneficial for middle-aged and elderly individuals, those with erectile dysfunction, premature ejaculation, reduced sexual function, low libido, women, and mental workers.

　　 Dietary Therapy Effects

　　 Morels are neutral in nature, sweet and slightly cold in taste, and non-toxic.

　　 They benefit the stomach and intestines, aid digestion, resolve phlegm and regulate qi, nourish kidney yang, strengthen the brain, refresh the mind, and also enhance physical fitness, prevent colds, and boost the immune system.

　　 Other Related

　　 "Chinese Materia Medica" records: Morel mushrooms aid digestion and soothe the stomach, resolve phlegm and regulate qi. They are primarily used to treat indigestion and excessive phlegm with coughing. They also help prevent cancer, fight against tumors, guard against colds, and enhance the body's immune system.

　　 I. Overview of Morel Mushrooms:

　　 Morel mushrooms are also known as morchella, sheep liver vegetable, or woven hat mushroom. In mycological classification, they belong to the order Pezizales, family Morchellaceae, and genus Morchella. The morel consists of a fertile, honeycomb-like cap and an infertile stem. The surface of the cap features a reticulated hymenium that connects to the stem at the edges. The stem is cylindrical, hollow, and either smooth or grooved. Morels are among the most famous and delicious edible fungi in the ascomycetes group. Their caps contain seven essential amino acids required by the human body—isoleucine, leucine, lysine, methionine, phenylalanine, threonine, and valine. They are cool in nature, non-toxic, and beneficial to the stomach and intestines, with medicinal effects in resolving phlegm and regulating qi.

　　 II. Nutritional Value of Morel Mushrooms:

　　 Morel mushrooms are highly nutritious. According to analysis, they contain 20% crude protein, 26% crude fat, and 38.1% carbohydrates, along with a variety of amino acids, especially glutamic acid at a high level of 1.76%. Therefore, some consider them an “excellent source of protein” and praise them as the “meat among vegetables.” Human proteins are composed of 20 types of amino acids, and morels contain 18 of them, including 8 that the human body cannot synthesize but are crucial for nutrition—these are called “essential amino acids.” Additionally, morels are found to contain at least eight types of vitamins: vitamin B1, vitamin B2, vitamin B12, niacin, pantothenic acid, pyridoxine, biotin, and folic acid. The nutritional profile of morel mushrooms is comparable to that of milk, meat, and fish meal. As such, they are often internationally recognized as one of the “health foods.”

　　 III. Ways to Eat Morel Mushrooms:

　　 There are many ways to prepare morel mushrooms, with stir-frying and stewing being the most common. They can be cooked as vegetarian stir-fries or with meat. Stewing is frequently done with meat-based broths. Below are some sample recipes for morel mushrooms:

　　 (1) Braised Pork with Morel Mushrooms

　　 1. Ingredients: 20g dried morel mushrooms, 200g pork belly with skin, 50g pea sprouts, egg white, soy sauce, salt, MSG, honey, cooking wine, pepper, cooking oil, and cornstarch mixed with water.

　　 2. Method:

　　 (1) Soak the dried morel mushrooms in warm water for about 30 minutes, then rinse clean.

　　 (2) Wash the pork belly, cut into 1.5cm cubes, marinate with soy sauce, cooking wine, and honey for 20 minutes, then mix in egg white and cornstarch until evenly coated.

　　 (3) Heat oil in a pan to medium heat, deep-fry the pork cubes until golden brown, remove and set aside. Leave some oil in the pan, add the morels and stir-fry. Then add MSG and soy sauce and cook briefly, pour in meat broth and bring to a boil. Add the pork cubes back in, switch to low heat, and simmer for about 20 minutes. Add MSG, pepper, and pea sprouts, then drizzle with sesame oil before serving.

　　 (2) Morel Mushroom Fish Soup Slices

　　 1. Ingredients: 20g dried morel mushrooms, one carp (about 600g), ginger slices, scallion segments, garlic slices, salt, MSG, pepper, cooking oil, and cooking wine.

　　 2. Method:

　　 (1) Soak the dried morel mushrooms in warm water for about 30 minutes, then rinse clean.

　　 (2) Clean and slice the fresh carp.

　　 (3) Heat oil in a pan to medium heat, add ginger and garlic slices to release aroma, pour in appropriate amount of water, cooking wine, and salt, and bring to a boil. Add the morels and cook for about 5 minutes, then add the fish slices. Once boiling again, add scallions, pepper, and MSG, then serve.