Black morel or Thimble morel

Cap conical or narrowly egg-shaped, 4–8 cm tall and 2–4 cm wide. The surface is covered with elongated lengthwise ridges and cross-ribs that form deep vertical pits. Color from dark brown to blackish on the ridges and gray in the pits.

Cap 1–3 cm tall, bell-shaped or conical (hence the name). Light brown or ochre in color, with a white or cream underside. The surface is smooth or slightly wrinkled, but without a clear honeycomb structure — the key difference from morels.

The hymenophore is the same as in the common morel: the spore-bearing layer lines the pits of the cap. The mostly elongated pits run vertically, which distinguishes the black morel from the common morel with its more irregular pits.

A smooth or slightly folded hymenium on the outer surface of the cap. Ascomycete structure: the spores mature in asci inside the hymenial layer. Spores smooth, colorless, elliptical.

Stem 3–8 cm tall, 1.5–3 cm thick, hollow, cylindrical or slightly ribbed. White or cream. Surface uneven, slightly granular. Cap and stem are hollow and fused together.

Stem 5–10 cm tall, 0.5–1 cm thick, cylindrical, hollow inside. White or pale yellowish. The surface is finely granular or mealy-scaly. Brittle — breaks easily.

Flesh brittle, waxy, hollow inside. Pale cream. Taste delicate and pleasant after cooking. The raw mushroom is potentially toxic.

Flesh thin, tender, white, brittle. Does not change color when cut. Indistinct in taste and smell.

Smell pleasant, subtle, earthy, somewhat like the forest floor in spring. It holds and deepens when stewed. A classic spring woodland aroma.

A faint mushroomy smell, barely noticeable. Mild taste, without distinct notes.