You can count the eight ascospores in this ascus: The tasty, tasty asci of a Morchella sp.

Thus: ‘It was simply made from a particular mushroom, which he called “morella,” and which I infer was the Morchella esculenta, described in botanical works.

The genera Morchella, Gyromitra, Helvella, and Mitrula contain, however, what may be considered the most desirable edible species.