Morchel

morel mushroom

noun MOR-khel Rare

Origin: from Middle High German morchel

Usage Note

Morchel is the morel (Morchella spp.), a honeycomb-capped spring mushroom prized in German cuisine for cream sauces and with asparagus. Raw morels are mildly toxic and must always be cooked. Plural: Morcheln.

Examples

"Frische Morcheln verfeinern eine Spargelsuppe auf ganz besondere Weise."

Natural Translation

Fresh morels refine an asparagus soup in a very special way.

Literal Translation

Fresh morels refine an asparagus soup on quite special manner.

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