2) Introduction 
Morchella esculenta, (commonly known as common morel, morel, yellow morel, true morel, morel mushroom, and sponge morel) is a species of fungus in the Morchellaceae family of the Ascomycota. It is one of the most readily recognized of all the edible mushrooms and highly sought after. Each fruit body begins as a tightly compressed, grayish sponge with lighter ridges, and expands to form a large yellowish sponge with large pits and ridges raised on a large white stem. The pitted yellow-brown caps measure 2–7 cm (0.8–2.8 in) broad by 2–10 cm (0.8–3.9 in) tall, and are fused to the stem at its lower margin, forming a continuous hollow. The pits are rounded and irregularly arranged. The hollow stem is typically 2–9 cm (0.8–3.5 in) long by 2–5 cm (0.8–2.0 in) thick, and white to yellow. The fungus fruits under hardwoods during a short period in the spring, depending on the weather, but it is also associated with old orchards, woods, disturbed grounds and burnt areas. Although a process was reported in 1982 to grow the fruit bodies under controlled conditions, attempts to cultivate the mushroom commercially have only been partially successful.

3) Effect:
Morchellas contains kinds of amion acids.It can treat lumbocrural pain,deadlimb,tic of lambs,It
can also treat women’s unusual leucorrhoea.
It also have other effects,such as:clear away heat and stop irritation,removing pathogenic wind and dampness,stimulating blood circulation and relaxing muscles and joints.Besides,it also can anti influenza virus.

4）Use：
Morel Mushrooms’ rich, earthy-buttery taste pairs beautifully with cream or white wine sauces.
A perfect partner to grilled and roasted meat, poultry and seafood.
Toss with pasta or serve sautéed over polenta for a rustic, earthy vegetarian main dish.
Add to a rich beef, chicken or seafood stew in the last 15 minutes of simmering to release their flavor.
Strain and save the soaking liquid from reconstituting dried Morel Mushrooms, and use it to add concentrated flavor to the final dish.

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