Morel

Mushroom with a hollow conical cap with uneven alveoli, cream to gray-brown in color. It has a white, hollow foot. The meat is thin and somewhat cartilaginous. It grows in spring in coniferous forests with abundant plant remains. It is an exquisite mushroom with an excellent flavor and therefore is ideal for cooking. In addition, the conical morel is the most odorous, which is the one we collect. It is also known as cagarria, morilla or murgula in different parts of Spain.