Morchella rufobrunnea

Morchella rufobrunnea: The Blushing Morel

Imagine stumbling upon a hidden treasure in the forest—something so unique and rare that it has its own special name, Morchella rufobrunnea, or as some call it, the blushing morel. This fascinating fungus is not just any ordinary mushroom; it’s a species with a rich history and an intriguing story to tell.

Origins and Distribution

First discovered in 1998 from collections made in Veracruz, Mexico, this blushing morel has since been found across the globe. From the West Coast of the United States to Israel, Australia, and beyond, it’s a species that thrives in diverse environments. But what makes Morchella rufobrunnea so special? Its ability to grow in disturbed soil or woodchips, forming facultative tree associations under olive trees, sets it apart from its morel cousins.

Distinctive Features

When you first encounter a young fruit body of Morchella rufobrunnea, you might be struck by the pale ridges and dark grayish pits that give it a unique appearance. As it matures, its color changes to yellowish to ochraceous-buff, growing up to 9-15.5 cm tall. These characteristics make it stand out among other Morchella species, not just for their urban habitat preferences but also for their distinct features.

Patent and Cultivation

The fungus was patented in the 1980s for cultivation, making it a sought-after commodity. This patent involved a spawn culture process that forms sclerotia in nutrient-poor soil, which grow into morels under controlled conditions. The commercial cultivation of Morchella rufobrunnea has opened up new possibilities for those who love to forage and enjoy the culinary delights of this unique species.

Evolutionary Insights

Interestingly, molecular analysis has revealed that the genus Morchella has existed in its current form since the late Jurassic period—roughly 154 million years ago. This means it’s been around for a very long time! Ancestral area reconstruction tests suggest that the /Rufobrunnea lineage and thus the genus Morchella originated in the Mediterranean region, not western North America as originally thought.

Vernacular Names

But what about its name? The specific epithet rufobrunnea comes from Latin roots meaning reddish-brown. Vernacular names used for this fungus include ‘western white morel,’ ‘blushing morel,’ and even ‘red-brown blushing morel.’ These names reflect the unique characteristics of this species, making it a fascinating subject for both mycologists and mushroom enthusiasts alike.

Edibility and Similar Species

Morchella rufobrunnea is edible, though its taste quality can vary. It’s similar to other Morchella species like M. anatolica and M. tridentina but differs in spore size, hyphae shape, and other characteristics. Its yellowish-orange color, distinct reddish to wine red bruising reaction, and smaller paraphyses (56-103 x 6.5-13 μm) make it a unique addition to any foraging expedition.

Commercial Cultivation

In Israel, populations of Morchella rufobrunnea fruit from early November to late May, often found under olive trees. This makes it an important species in commercial cultivation efforts, contributing to the global market for morels. The spawn culture process used for its cultivation is a testament to human ingenuity and our desire to enjoy nature’s bounty.

As we continue to explore and understand the world of fungi, species like Morchella rufobrunnea remind us of the incredible diversity and complexity that exists in nature. From its unique evolutionary history to its commercial cultivation, this blushing morel is a fascinating subject that continues to captivate scientists and enthusiasts alike.