Thimble morel or Common morel

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 fruiting body consists of a cap and a stem. Cap 4–12 cm tall and 3–8 cm wide, egg-shaped or irregularly egg-shaped. The surface is covered with irregular pits and ridges that form a honeycomb-like, spongy structure — a hallmark of the genus. Color ranges from pale yellow to brownish ochre.

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.

The hymenophore sits in the pits of the cap: the spore-bearing layer (hymenium) lines the walls of the pits. This is an atypical ascomycete hymenophore, not tubes or gills. The entire surface of the cap is spore-bearing.

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.

Stem 4–10 cm tall, 2–5 cm thick, hollow, broad, almost cylindrical or slightly narrowing toward the base. The surface is irregularly ribbed or wavy, white or creamy white. Inside it is hollow, continuous with the cap.

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

Flesh delicate, waxy, brittle, hollow inside. Whitish or cream in color. The taste is pleasant and delicate after boiling. Raw, it may contain toxins.

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

Smell pleasant, earthy, gently mushroomy, with a light floral note. One of the most soulful spring mushroom aromas. When boiled, the aroma passes into the broth, which is why morel broth is valued in its own right.