DESCRIPTION
Morchella conica is an old binomial name previously applied to species of fungi in the family Morchellaceae. It is one of three scientific names that had been commonly used to describe black morels, the others being M. angusticeps and M. elata. It was first introduced by mycologist Christian Hendrik Persoon in 1818, as a superfluous name for the old taxon Morchella continua. According to Richard and colleagues, Fries’ sanctioning applies only at the subgeneric level and the name is illegitimate.
Morchella importuna is the current name for Black Morels found in wood-chip beds and burnt grounds.
Very good, mushroomy and slightly meaty. Must be well cooked before consumption. All Morels are poisonous when raw or undercooked causing gastric upsets and other alarming symptoms.