(7 votes, average: 4.29 out of 5)
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Semifree Morel
Edible 
Spring 
Not as good a find as a true Morel, but a tasty find none the less. Must be cooked before consumption.
| Mushroom Type | |
| Common Names | Semifree Morel (EN), Half-Free Morel (US), Morel Lled Rydd (CY), Smardz Półwolny (PL), Fattyú Kucsmagomba (HU) |
| Scientific Name | Morchella semilibera |
| Synonyms | Mitrophora semilibera |
| Season Start | Mar |
| Season End | Apr |
| Average Mushroom height (CM) | 10 |
| Average Cap width (CM) | 3 |
Cap
Conical and hollow with a random honeycomb effect where the background is brown and the ridges dark to black. The cap edge hangs free from about halfway down, hence semi free, unlike other Morels where the cap edge joins the stem.
Stem
White to off white, hollow through to the cap and usually with wide striations running vertically.
Flesh
Thin and white inside.
Habitat
Damp woodland and copses.
Possible Confusion
False Morel (Gyromitra esculenta), pictured, but this is more lobed or brain-like rather than pitted and honeycomb like cap of the morel.
Other Morels but with the cap being semi free it’s easy to identify.
Spore Print
Cream to pale yellow.
Taste / Smell
Reasonable and mushroomy. Must be cooked before consumption.
Frequency
Fairly common but hard to spot.
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