Morel vs. "False Morel"

When I think ‘spring mushrooms’, Morels and False Morels are the first that come to mind. We have both here on PEI and – despite the names – they don’t resemble each other very much at all.

Morels (Morchella spp.) are highly sought-after, choice edible mushrooms; confirmed locations are rare and closely guarded secrets. I’ve only ever seen them once on PEI (under an Apple tree) though they are also associated with Ash, Elm, Oak, and Poplar, and some species are known to pop up after fire. (Fire doesn’t make Morels, it just creates conditions for some species to appear if they are already present. Please don’t burn in hopes of getting Morels!). 

Photo 1: A Black Morel (Morchella sp.) on PEI.

The taxonomy of Morels is a subject of debate, and so I just stick to the three basic groups: Black Morels, Yellow Morels, and Half-Free Morels. Black Morels (Photo 1) have dark ridges and paler pits. Yellow Morels have pale ridges and darker pits. Half-free Morels look quite different from either Black or Yellow, with a small cap on top of a long stem. Both Black and Yellow Morels have been found on the Island, but I’m not aware of any sightings of Half-Free.

Within the mushroom community, ‘False Morel’ is generally considered to be a terrible name. These fungi are in the same family as Morels but differ significantly in appearance, habitat, and uses. Calling them False Morels makes about as much sense as calling a Pine tree a ‘False Spruce’. I’ve introduced you to the name because it appears in many field guides and is often used among new foragers, but I prefer to call them Gyromitra. 

Photo 2: Gyromitra esculenta group on PEI.

While there are multiple species of Gyromitra in eastern North America, the only ones I’ve ever seen on the Island are Gyromitra esculenta group (Photo 2). I find these under Spruce and Pine, often where there is some Poplar mixed in. As you can see from the photo, these have brain-like folds, whereas Morels have ridges and pits. A second species, Gyromitra korfii, also occurs on the Island (Photo 3 by Ken Sanderson, used with permission). It’s on my list to find this year. 

Photo 3: Gyromitra korfii on PEI. Photo by Ken Sanderson, used with permission.

Morels are good beginner-level edible mushrooms, but I recommend leaving Gyromitra to experienced foragers. Some species – including G. esculenta (Photo 2) – contain a compound called Gyromitrin which is both water soluble and easily airborne. If ingested, it gets metabolized into a highly toxic chemical (mono-methyl-hydrazine, or MMH for short), best known for its use as rocket fuel.

Gyromitrin-containing mushrooms can be detoxified though boiling in generous amounts of fresh water changed two or three times. Remember that this toxic chemical is also easily airborne, and so the process needs to be done outside or in a well-ventilated area. Not all Gyromitra contain the chemical; G. korfii (Photo 3) doesn’t and just needs to be well-cooked before eating.

Gyromitra are commonly eaten and sold commercially in parts of Europe and North America, but their edibility isn’t without controversy. (In Finland, the law requires Gyromitra to be accompanied by a warning if sold and prescribes how they must be cooked before eating). MMH exposure is cumulative, meaning it can build up in your body over time as you eat more mushrooms. For the quantity most foragers eat, this likely isn’t an issue but there’s not a lot of research on it and there is some evidence to suggest sensitivity to MMH varies from person to person.

It's worth noting that consumption of Gyromitra esculenta has also been linked to a cluster of cases of amyotrophic lateral sclerosis (ALS, aka Lou Gehrig’s disease) in France. Correlation is not the same as cause and effect, but this is something to be aware of.

I haven’t tried Gyromitra but if you want to, I encourage you to do your research first and – as always – be positive of your identification. The Facebook group False Morels Demystified has some good references, experienced foragers, and expert admins, and is a good place to start. If you’re lucky enough to find Morels, cook them well and enjoy! They are mild-tasting, with a flavour I’d describe as rich and a bit nutty.

Foraging season is upon us, and it’s time to start looking for spring greens and mushrooms. Next week, I’ll highlight a few of my favourite early spring wild foods found on PEI Untamed!