Morels are iconic mushrooms with significant culinary appeal. Despite this, like many other mushrooms, their large-scale cultivation is not guaranteed. While China has developed a method, it is not currently replicable in Europe as is. One reason for this is that the diversity of these mushrooms is not yet fully described. Similarly, a number of points in their life cycle are not yet well understood, and the importance of these can vary between species. These points include trophic, abiotic, and biotic factors. For this reason, the microbiology lab is working on this mushroom at several scales and levels of complexity to better understand the role of some of these factors. In particular, the areas explored include: an exhaustive assessment of the biodiversity of these mushrooms in Switzerland, the ecoclimatic needs of these different species, the characterization of the carbon and nitrogen forms necessary for morel growth, and the bacterial and fungal communities associated with this mushroom in nature and in the laboratory.