Round Morel
Morchella vulgaris
Edible
★★★☆☆
Taste rating: 3 out of 5
How to identify it
Cap
The cap is rounded to egg-shaped with irregular pits and ridges. It is often grey-brown to brown.
Underside
The pits are deep and separated by strong ridges. The cap is fused to the stem.
Stem
The stem is pale and hollow. The entire fruit body is hollow when cut lengthwise.
Smell
Mild mushroom smell.
Occurrence and habitat
Grows in spring, often in deciduous woodland, parks, pastures and other nutrient-rich ground.
Look-alike species
These mushrooms can resemble Round Morel. Look closely at features, habitat and images to see the differences.

Common morel
Morchella esculenta
★★★★★
Good edible mushroom
Important characteristics and habitat must be compared when identifying the species.
Read more about Common morel ›
False morel
Gyromitra esculenta
Poisonous
Important characteristics and habitat must be compared when identifying the species.
Read more about False morel ›Preparation
Always cook thoroughly and follow current Swedish mushroom-guide recommendations for morels.
Recipe suggestions
Carefully cooked Round Morel in a butter-fried mushroom cream sauce.
Images – study the mushroom from several angles
Click an image to display it as the main image.

⚠ Important safety information
Never eat morels raw. Confusion with poisonous morels is an important safety concern.
Never eat morels raw. Confusion with poisonous morels is an important safety concern.
Facts and sources
Sources
Svampguiden; SLU Artdatabanken/Artfakta
Svampguiden; SLU Artdatabanken/Artfakta
Checked batch 08 – fact text compiled against