May isMorel Monthin Michigan

Identifying the edible morels

Extension Bulletin E-2751 • Revised March 2001

MICHIGAN STATEU N I V E R S I T Y

EXTENSION

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May isMorel Monthin Michigan

Heather HallenMichigan State University

Department of Plant Biology

Tom VolkUniversity of Wisconsin-La Crosse

Department of Biology

Gerard AdamsMichigan State University

Department of Plant Biology

Morchella esculenta

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Acknowledgement

This bulletin was created by Ingrid Bartelli,district consumer marketing agent forMichigan State University Extension,Marquette. She expressed gratitude for thementoring and other contributions of Prof.Alexander H. Smith of the University ofMichigan, arguably America's mostrenowned authority on the identification ofmushrooms. The great popularity of herbulletin led to many reprintings spanningthree decades. We have kept the format thesame and have striven to match theexcellence of the original.

THIS BULLETIN IS FURNISHED to helpthose wishing to learn about mushroomsand to help ensure the safe collection ofedible morel mushrooms. The morel is oneof the safest mushrooms to collect foreating. Notice how the morels in thephotographs look different from standardmushrooms with gills. Beginners will findthat morels are so distinctive that they havelittle difficulty in accurately identifyingthem. You should be able to distinguish theedible morels from the similar butpoisonous false morels with the help of thisbulletin. You must teach yourself and makeyour own decisions.

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What is a morel?

Morels are often called mushrooms, acommon name for large, fleshy fungi.Morels are fungi, and for many years fungiwere classified as plants. Fungi are similarto plants in growth habit: they areimmobile organisms. Fungi notably differfrom plants in lacking chlorophyll, thechemical that green plants employ toabsorb sunlight and transform carbondioxide and water into carbohydrates.Fungi obtain carbohydrates bydecomposing organic matter such as woodand leaf litter or by obtaining themdirectly from plants as parasites ormutualists. When a mushroom is lifted outof the soil or rotting wood substrate,whitish-brown cobweblike filaments arevisible. The filaments are the vegetativebody, the structures through which theyabsorb food from the substrate. Theindividual filaments are called hyphae andthe mass of filaments is called themycelium. The hyphae secrete enzymes tobreak down organic matter and thenabsorb the nutrients. Since the 1970sscientists have considered fungi to bedistinct enough from plants to be placed intheir own kingdom, the Mycota. DNA-based research has revealed that fungi areactually more closely related to animalsthan to plants.

Mushrooms produce spores rather thanseeds for reproduction. Mycologists(scientists who study fungi) separate fungiinto classes on the basis of the way thespores are produced. Morels produce theirspores inside a microscopic structureresembling a cylindrical sack called anascus (plural asci). The asci stand on endand line the interior of the pits on the headof the morel. The mature spores are shotout of the terminal ends of the asci into thesurrounding breeze to be carried greatdistances. Because the spores are in anascus, morels are classified as Ascomycetes.

Most other mushrooms — including thecommon white button mushroom, theportobello, the shiitake and the porcini -produce their spores on the top of amicroscopic club-shaped structure called abasidium; these mushrooms areBasidiomycetes. The spores are also shotinto the breeze. We can sometimes see themicroscopic spores when the cap of amushroom deposits thousands on anearby leaf or mushroom cap. Theyappear as a fine, colored dust.

Most fungi are called by their scientificnames. Relatively few fungi possesscommon names, and these common namesare notoriously unreliable. “Beefsteak,” forinstance, can refer to either the false morelGyromitra esculenta or the wood-rottingshelf fungus Fistulina hepatica. This bookletlists some of the common names withwhich you may be familiar, but we do notpretend to have a comprehensive listing.You are encouraged to learn the scientificnames. Scientific names consist of twoparts. The first part is the name of thegenus: Morchella in the case of the truemorels, Gyromitra and Verpa for the false

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morels. The second part is the name of thespecies, the specific epithet. The specificepithet never appears alone but is alwayspreceded by the genus name orabbreviation: thus the black morel isMorchella elata or M. elata. Becausescientific names come from Latin or Greek,they are always italicized or underlined.They are used the world over, so a scientistin Israel or Russia will know what youmean when you say “Morchella elata.”

Where do I find morels?

Morels, like all fungi, must absorb theirfood from their surroundings. Knowingwhat sort of habitat a morel prefers givesus a better chance of finding it. Morels areless finicky than many mushrooms, withthe consequence that one might run acrossa morel just about anywhere. Morels arebelieved to occur in every county ofMichigan. Usually morels are found inforests and areas with scattered trees.Beech-maple or oak forests with a varietyof spring wildflowers and wild leeksgrowing on the forest floor are goodlocations for morels. Forests where aspen,ash, tulip poplar or elms are present mayyield large crops. MSU Extension bulletinE-2332, Identifying Trees of Michigan, isavailable to aid in your morel hunting.Often old orchards of fruit trees (especiallyapple, pear or peach) that are not beingsprayed with fungicides have reliablecrops of morels. Burned areas of all sizesfrom a campfire to a forest fire frequentlyproduce abundant crops. Occasionallymorels fruit in the first year after fresh fir-bark mulch has been placed in alandscape. Morels even occur in the sand

dunes and open grassy meadows alongthe Great Lakes, but such morels remaingritty after cleaning and cooking. Recentlylogged areas are not reliable collectinglocations in Michigan.

Advice from successful morel huntersincludes the following: “look first for astand of aspen,” “in young second-growthhardwood forests,” “near a dead or dyingelm,” “in old orchards,” “in the charredash of last year’s forest fire,” “in a stand ofash trees,” “wherever bracken ferngrows,” “follow the ravines” or “nearspruce stumps.” The truth is that morelsare where you find them. If this list seemsdiscouragingly broad, you could do worsethan to start your investigations with elms.Recent research has shown that morelsfrequently can form mycorrhizae with elmtrees. In other words, the morel and theelm are capable of forming a mutuallybeneficial relationship, in which thefungus receives nutrients from the roots ofthe tree and, in turn, helps the roots obtainminerals from the soil.

When should I look formorels?

Morels are one of the few ediblemushrooms to fruit in the spring. Mostother edible mushrooms are found in thelate summer to late fall until the snowflies. Start to look for morels in the earlyspring as the soil warms up. The morelseason generally begins in the south andprogresses 100 miles or more north perweek. In any region, look earliest in theyear on south-facing slopes, then west-facing slopes, then east-facing slopes, then

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north-facing slopes. Ridgetops andflatlands are scattered in here and there,depending on the weather. Individualspecies differ in their time of fruiting asnoted below. In general, the black morelsshow up first, then the gray and yellowmorels, with the half-free morels mixed inthe middle.

The most important factor is probablyrainfall amount, followed by temperature.It must be wet enough and warm enoughfor the morels to emerge. Mushrooms areabout 90 percent water, so if there’s no rainat the right times, there are not likely to bemany morels. However, too wet or too hotcan be just as bad for fruiting.

Most veteran morel hunters havespecific signs of nature (phenology) theylook for to know when to start huntingmorels. Some look for “oak leaves the sizeof a squirrel’s ear” or “maple leaves thesize of a mouse’s ear.” Others look forblooming of serviceberry or wild plums.Many look for morels as the asparagusbegins to pop up in their gardens. Stillothers look to wildflowers — when thehepatica, arbutus or white violets areflowering.

Where and when should Ilook for morels the next year?

Keep careful notes about when andwhere you find morels; they will oftenoccur in the same spots at the same time(or under the same conditions) in lateryears. The most reliable place to findabundant morel fruitings is under elmtrees the spring after a tree has been killedby Dutch elm disease. The second year

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after the tree dies, the yield may decreaseto 10 to 30 percent of the first year’s yield.The third year’s yield may be 10 to 30percent of that. There are exceptions to thisrule, of course. Yields under living appletrees, ash, cottonwood or other trees areusually lower than under elms but arefairly consistent from year to year and aremore dependent on moisture than on thecondition of the trees.

Does it damage future morelcrops when I pick morels?

Any mushroom, the morel included, isonly the reproductive structure of theliving organism. Most of the fungus isunderground, and the mushroom is only asmall portion of that colony, analogous tothe fruit of a plant. It will not kill or harmthe fungus to pick the morel. Formushrooms with gills, an important stepin verifying that they are not poisonousspecies requires lifting the entiremushroom stalk out of the soil forinspection. A higher yield of morels mayoccur during the next few days at a spot ifthe morel stalk is cut at the ground whenpicked rather than pulled from theground, if the weather is conducive.However, this phenomenon influencesonly the area immediately near theindividual stalk. Reduction of the totalmorel crop following years of harvestinghas not been demonstrated.

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Is it safe to pick mushrooms?

No fungi are dangerous to touch, noteven the deadly poisonous species. Youwill want to take some precautions, thesame precautions you would take anytime you go into the woods. It is importantto:

1. Bring a compass and a map. Learn howto use the compass and take yourbearings before entering the forest.Morels rarely cooperate by growingright along the trail and, if they do,someone else probably picked themalready. You will probably need to leavethe paths and plunge into the woods.

2. Prepare for ticks, mosquitoes, blackfliesand other biting insects. In Michigan,the odds of encountering deer ticks thatcan carry Lyme disease are slight in theLower Peninsula. In Michigan’s UpperPeninsula, the odds increase as youtravel east to west. Deer ticks must feedfor 24 hours to transfer enough of theLyme bacteria to cause an infection.Deer ticks are very small, have eightlegs and do not have white markings.The most important areas forapplication of a tick repellent are thetops of the shoes, socks and pant cuffs.Check yourself, children and pets forticks after being outdoors.

3. Learn how to identify poison ivy andcarefully avoid touching it whilecollecting mushrooms.

4. Keep track of time. Allow for enoughtime to get out of the forest before dark.

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5. Carry some water and do not drinkfrom streams or lakes - such water isoften contaminated with potentiallyharmful microorganisms such asGiardia.

6. Dress for the weather; springtimeweather in Michigan can beunpredictable.

7. Michigan has only one venomous snakein the Lower Peninsula, the easternmassasauga rattlesnake. This snake doesnot occur in the Upper Peninsula. Thisrattlesnake is not as dangerous as itswestern relatives because of its smallsize and short fangs. It is a shy, secretivesnake that avoids human contact. Itoccurs in low numbers in certainswamps and marshes. Bites to humansare rare.

It is often difficult to determine whichlands are private property and which arepublic. One way to find out which parcelsare private is to use a plat map. Plat mapscan be obtained from county MSUExtension offices, Farm Bureaus andcounty clerks’ offices.

You cannot be harmed by picking fungibut you can be harmed by eating fungi.Never eat a mushroom unless you areabsolutely positive of its identity.Relatively few mushrooms can actuallykill you. Approximately eight species arelethal out of more than 2,000 species inMichigan, but a poisonous species may belocally abundant. Mushroom poisoning isa decidedly unpleasant experience andnever worth risking for the sake of a meal.Spend some time looking closely at eachmushroom you pick, and compare it withthe pictures in this booklet and a field

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guide. If you are in any doubt, do not eatthe mushroom. Do not eat mushroomsraw, particularly morels. Additionally, wedo not recommend eating any species offalse morel or lorchel. The beefsteak falsemorel, Gyromitra esculenta, has beenresponsible for several deaths in theUnited States and Europe, and must not beeaten.

Identifying True Morels

The morels and their close allies can bedivided into two broad categories, the truemorels (edible) and false morels (poisonous).True morels are distinguished by a hollow,cone-shaped to cylindrical cap connectedat the base to the hollow stalk. The cap isdistinctly pitted (not wavy, wrinkled orfolded), and, in most species, there is nobreak between the cap and the stalk (seefigures). Morchella semilibra, the half-freemorel, is just that - it has a cap that is half-free from the stalk, with the connectionoccurring partway up the cap. The lowerportion of the cap hangs free like a skirt(see figures). True morels are usually 2 to 6inches in height with a cream-colored stalkand a cream, tan, gray-brown or black cap.The record size for a true morel inMichigan approaches 17.5 inches tall, 15inches in circumference and 20 ounces.Annual festival records in Michiganusually reach approximately 9 inches tall.The European record from Sweden is 31.5inches tall (80 cm). Let’s hope we canbreak the records this year.

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Identifying False Morels, the Lorchels

False morels (sometimes called lorchels)differ from morels in the attachment andornamentation of the cap. The stalk isattached to the cap at the very top of thecap (not at the base or partway up the cap,as in true morels) (see figures). The capmay be smooth, wrinkled, wavy, ridged orfolded, but it is never pitted. There are twoprincipal false morel genera, Gyromitraand Verpa. You are likely to encounterthese fungi while hunting for morels, sowe have included the common species ofMichigan in this booklet, but we remindyou that fungi in these genera areprobably dangerous and should not beeaten.

Poisoning by the FalseMorels, Especially theBeefsteak and RelatedSpecies

Despite well-publicized warnings ofpoisonings by Gyromitra esculenta,Gyromitra infula and related species, theyare still widely consumed by many peoplewho have failed to be impressed byevidence of their toxicity. Verpa bohemicaand Verpa conica are also reported to causepoisoning but are widely consumed. Weprovide some details about the evidenceon poisoning here.

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Verpa bohemica and Verpa conica havebeen proven to occasionally causegastrointestinal upset and a loss ofcoordination (such as problems withwriting) for as long as 5 hours after eating.Never overindulge.

Gyromitra esculenta, the beefsteak, isrecognized as an edible mushroom thatsometimes kills. It contains the poisongyromitrin, a hydrazone that is changed inthe acid stomach into a rocket fuel,monomethylhydrazine. Fresh specimensnormally contain a lot of the toxin,although individual mushrooms differ inthe amount of toxin. A wide variation insensitivity to the toxin exists amongpeople. Children have an enhancedsensitivity to the toxin. Gyromitrin isunstable and volatile, and drying greatlyreduces the amount of the volatilehydrazines. Well-dried specimens willcontain toxin below the level that couldcause acute toxicity. Boiling can eliminatemuch of the toxin, which moves into thecooking water and even the water vapors(steam). These vapors alone can poison thecook in a poorly ventilated kitchen. Also,the poison in the cooking water can bedirectly absorbed through the cook’sunbroken skin. We never recommendeating the false morels, especially withoutdrying. However, if fresh specimens arecooked, turn the stove fan on high andopen the windows, or cook outside. If youdecide to take the significant gamble ofeating these mushrooms (which we do notrecommend), boil fresh specimens for atleast 10 minutes, then discard the cookingwater, add fresh water and boil for another10 minutes. Discard the cooking water anddry the mushrooms on a dry cloth orpaper.

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Regardless of the method ofpreparation, these false morels arepotentially dangerous and may still causesymptoms. Even if symptoms do not showup right away, the toxin accumulates inthe body so that a day of eating themushrooms without poisoning symptomsmay be followed by a day with poisoningif a person eats the false morels onconsecutive days. Long-term mutagenicand carcinogenic effects are reported inlaboratory tests, so children and pregnantwomen should never consume the falsemorels.

In the majority of poisonings, thesymptoms begin about 1 to 6 hours aftereating. Symptoms are gastrointestinalbloating and pain, vomiting, severeheadache, and sometimes diarrhea andfever lasting from one day to a week.Some rare poisonings (usually followingoverindulgence) are reported in themedical literature in which the abovesymptoms were followed by jaundice,hemolysis, methemoglobinemia, delirium,coma and occasionally death after 24 to 48hours. We believe that eating thesemushrooms is not worth the risk.

Characteristics of IndividualMorel Species

It should not be too difficult to matchyour find with one of the pictures anddescriptions included in this bulletin ifyou are collecting morels in the spring inMichigan. The common species of trueand false morels in Michigan have beenincluded for your benefit. There are alsomany mushroom field guides available at

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bookstores that will have descriptions andpictures of these and other species. Beaware that field guides are often sold inregions of the world that are different fromthe region that the guide was written tocover, and other similar species may beincluded. Always be wary when collectingin unfamiliar locations.

Note that the classification of morelspecies is changing as we learn more aboutthe morel. There is controversy overexactly what constitutes a species andwhere the limits of each species should bedrawn. Species of fungi are usually basedon macroscopic and microscopiccharacteristics, as well as potential to matewith one another. Are there three speciesof morels in North America, as some say,or are there 25, as others say? Morels areextremely variable in their color andshape, depending on the conditions underwhich they form. More than 100 specieshave been described on the basis of thesecolor and shape variations. We have takena conservative approach here and mayhave lumped some species together. Forexample, no one really knows whatMorchella deliciosa is; is it possibly a youngform of M. esculenta? And should weconsider the forms that grow under tulippoplar or under hickory as separate,undescribed species? These questionsremain unanswered for now.

We have also included the false morelsin this booklet for comparison. We do notrecommend any of them for eating.However, they’re fun to find, and it’s goodto know what’s out there in the woods.

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Morchella esculenta

Excellent for eating after cooking.“Esculenta” means “deliciously edible”.

Look for these distinguishing features:gray to yellow coloration, usually 2 to 6,but up to 12 to 18, inches high. The colorgenerally lightens as specimens expandand mature or as they are exposed to thesun. The ridges, unlike those in blackmorels, are the same color as the pits. Thelower part of the cap is directly attached tothe hollow stalk, without a sterile“depression” or “moat” as in the blackmorels. The shape of the cap is extremelyvariable, from narrow and pointed to shortand rotund. The ratio of the length of thecap to the length of the stalk, also used intimes past to delineate species, is veryvariable in this single species. There maybe some “hidden” species within thisgroup, but no one has yet found a

Morchella esculenta — [Common morel,yellow morel, gray morel]

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consistent way to divide these into goodspecies. More work needs to be done.

Some people consider the large yellowmorel a different species and call it M. crassipes (the big-footed morel), butstudies have shown a completeintergradation between M. esculenta andM. crassipes, so there is no good point atwhich to draw a separation line. Moreover,the two “species” will mate with oneanother in culture, making them part ofthe same biological species. The largeyellow morel tends to appear later in theseason. Although it takes fewer of thelarge morels to fill a basket, they are oftentougher and not as flavorful as the smallearlier morels.

When to look: Begin to look “when theoak leaves are the size of a squirrel’s ear”or late April into early June. The largermorels are generally found later in theseason.

Where to look: Usually under dead elmtrees, especially along the roots of treeskilled by Dutch elm disease within thepast few years. Also, they are found oftenin very old apple orchards that haven’tbeen sprayed for 10 years or more.Sometimes they occur under living ash ortulip poplar and occasionally under deador live cottonwood or aspen. In the norththey may occur under conifers. This morelwill sometimes appear on burned landand “wherever else the mushroom feelslike fruiting.” In good morel, years theycan be found where the soil is moist in awider variety of places.

NOTE: Never eat raw. Generally not asabundant in the Upper Peninsula as inlower Michigan.

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Morchella elata

Look for these distinguishing features:M. elata is the darkest of Michigan’s morels. Itscap is usually more narrow and conical thanthat of most morels (“elata” means “high”). Ithas sometimes been called M. angusticeps(narrow-headed morel), but this name is notscientifically accurate. Mushrooms may be 2 to9 inches tall. In young specimens, the ridgesmay be the same color as the pits, but the ridgesalways become quite dark upon maturity, withthe pits usually remaining tan colored. There isusually a sterile “moat” between the lower partof the cap and the hollow stalk, rather than adirect attachment of the fertile portion as in M.esculenta. Excellent for eating after cooking.Considered by most to have a stronger flavorthan M. esculenta.

When to look: These are among the earliestof the morels, sometimes earlier by a week ormore than M. esculenta. The ground must have

Morchella elata - [black morel]

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warmed up, so start on the south-facingslopes and progress as noted above.

Where to look: Look under livingspruce or near spruce stumps andsometimes under other conifers; alsounder living aspen. In some areas thismorel is abundant under large, livingblack cherry. It is often more difficult tosee against the background of dried leavesand soil on the ground than other morelsbecause of its darker color.

NOTE: Never eat raw. Even cooked,some people have reported gastro-intestinal upset after consuming thisspecies with alcohol. This is the mostcommon species of morel in the U.P. andnorthern L.P.

Morchella elata - [black morel]

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Morchella semilibra

Tasty for eating after cooking but notconsidered as delicious or flavorful as M. esculenta or M. elata. The texture is oftenslightly more mealy as well, especially inolder specimens.

Look for these distinguishing features:The specific term “semilibera,” meaning“half-free,” is an accurate description ofthe attachment of the cap to the stalk.Unlike the other species of morels, inwhich the cap is fused to the stalk for itsentire length, the half-free morel has thetop half of its cap attached and the bottomhalf free from the hollow stalk. The ridgesare often darker than the pits. It is usually1 to 4 inches tall, although sometimesmonstrosities nearly a foot tall can befound. These generally have a very smallcap on a very wide and fragile stalk.

When to look: Look about the sametime as you would look for M. esculenta,

Morchella semilibra-[Half-free morel]

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although the M. semilibra season tends tostart and end slightly earlier.

Where to look: This species tends to bemore scattered than M. esculenta and M. elata and is not usually found in hugeabundance under any one tree. It’s foundmostly in the same habitats as M. esculenta.

NOTE: Never eat raw. Although theflavor is not as strong as that of the othermorels, the texture is usually good, andthis species makes a fine “morel helper”when cooked with other species of morels.Called Mitrophora semilibra in some olderliterature.

Verpa bohemica

Suspected of causing gastrointestinalupset and loss of coordination lasting upto 5 hours. NOT RECOMMENDED FOREATING. Although it’s eaten by some afterdrying and cooking, individual reactionsmay vary from no reaction to severegastrointestinal upset to temporary loss ofcoordination to convulsions.

Morchella semilibra-[Half-free morel]

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Look for these distinguishing features:Like other false morels, the cap is attachedto the stalk only at the very top, and thecap hangs around the stalk like a skirt. Thestalk appears “stuffed” with cottonymaterial; true morels have hollow stalks.The underside of the cap is smooth, unlikethe cap of M. semilibera, in which theunderside is roughened with flakes oftissue. The cap is pitted but less deeplythan Morchella species. V. conica’s cap is notpitted. If you have access to a microscope,you will find only two large ascospores ineach ascus in this species, whereas allother morels and false morels have eightascospores per ascus.

When to look: V. bohemica usually fruitsabout the same time as the black morels.

Where to look: Look for V. bohemicascattered along edges of swamps andareas wet from spring drainage; alsounder cottonwood, balsam poplar andaspen.

NOTE: NOT RECOMMENDED FOREATING. Never eat Verpa species raw. Ifyou must eat them, never overindulgewhen eating cooked Verpa species. Avoideating on consecutive days.

Verpa bohemica-[Early false morel]

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Verpa conica

Suspected of causing gastrointestinalupset and loss of coordination lasting upto 5 hours. Edible after drying andcooking. Individual reactions may vary,but the flavor is mediocre at best anyway.

Look for these distinguishing features:Like other false morels, the cap is attachedto the stalk only at the very top, and thecap hangs around the stalk like a skirt. Theoutside of the cap is smooth or onlyslightly wrinkled.

When to look: V. conica fruits about thesame time as the common morel.

Where to look: V. conica is often foundin the same areas as true morels and aboutthe same time. It may be found underaspen and white cedar in boggy areas,mixed hardwood forests, old appleorchards or under black cherry. It is notusually found in great abundance in anyone area.

Verpa conica-[Bell morel, thimble-cap]

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NOTE: Never eat Verpa species raw.Never overindulge when eating cookedVerpa species. Avoid eating on consecutivedays.

Gyromitra esculenta

Poisonous and sometimes fatal.

Look for these distinguishing features:Look for a large lorchel, 2 to 8 inches highwith a pale grayish tan to deep, dark liver-colored cap attached to the stalk only atvery top. Slice through the mushroomfrom top to bottom to see the attachment.There is great variation in this species andin all Gyromitra species. The cap variesfrom smooth to very wrinkled to almostpitted. The margin of the cap usually rollsinward.

When to look: G. esculenta can be foundfrom shortly after the snow melts until theearly part of the Morchella esculenta season.

Where to look: This species grows inrich organic soil and is not normallyassociated with any particular trees. It isoften found in conifer or aspen areas,sometimes on wastelands where scatteredpines remain.

Gyromitra esculenta — [Beefsteak lorchel]

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NOTE: NOT RECOMMENDED FOREATING. Although “esculenta” means“deliciously edible”, this mushroom wasnamed before researchers knew about thetoxin it produced. Not recommended foreating. Never eat raw. Never eat ifpregnant. If you must insist on eating it,we will not be held responsible, but youmust dry or cook thoroughly beforeeating. Boil twice for 10 minutes andchange the cooking water twice. Discardcooking water and remove any waterremaining on the cooked mushrooms (patdry with dry paper or cloth). Avoid eatingon consecutive days. Children areespecially sensitive to the toxins in thismushroom. See also “Poisoning by FalseMorels”, above.

Gyromitra brunnea -[Elephant ear lorchel] (a.k.a.Gyromitra fastigiata)

Suspected of causing poisoning.

Not recommended for eating. Somepeople eat them after drying and cooking,but it’s a game of Russian roulette.

Gyromitra brunnea - [Elephant ear lorchel](a.k.a. Gyromitra fastigiata)

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Look for these distinguishing features:G. brunnea possesses a white stalk with aconvoluted cap. The cap is not as deeplypitted as that of G. esculenta.

When to look: G. brunnea fruits aboutthe same time as Morchella esculenta,sometimes a little earlier.

Where to look: Look in rich woods,often along the edges and in the shadowsof logs.

NOTE: Never eat raw.

Guidelines for Collecting

To protect your collections fromdeterioration:

1. Keep each mushroom species collectedseparate from other species bywrapping them in wax paper or paperbags. Plastic bags are unsuitable becausethe respiring morel will “sweat” anddeterioration and bacterialcontamination will occur rapidly in themoisture.

2. Collect young, fresh specimens andinspect them for insects to avoidinfested specimens.

3. Carry your mushrooms in a shallow,rigid container such as a basket toprevent them from becoming crushed.Some people use mesh bags.

4. “Field-clean” your morels: trim off orclean dirt from the stalk before placingmorels in your basket. The irregularshape of the morel cap makes it difficultto clean dirt that falls into the pits andcrevices during transport. For

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mushrooms with gills, an importantstep in verifying that they are notpoisonous species requires lifting theentire mushroom stalk out of the soil forinspection.

5. Take notes on mushroom color andhabitat, such as on wood or on soil, tohelp with accurate identification aftertransport. Note if the mushroom isassociated with a particular tree species.

6. Keep mushrooms in the shade and ascool and well aired as possible until youcan refrigerate, dry or freeze them.

8. Clean, process and cook mushrooms assoon as possible. Most mushroomsdeteriorate very rapidly after they arepicked. Split the caps lengthwise tocheck for insect infestation and spoilage.

Guidelines for Safe Eating

Mushroom collecting can be an enthrallingoutdoor activity that can introduce you tothe wonder, beauty and mystery of forestsand nature. You will be amazed at thenumbers and variety of mushrooms youwill find in Michigan’s great outdoors. Adozen kinds of mushrooms may grow onthe same log, stump or patch of lawn. Thismakes it essential that you be absolutelycertain which mushrooms are ediblebefore you collect them. There is no way todetermine whether a mushroom ispoisonous or edible other than toaccurately identify the species and learnits history as a food item.

You should observe certain precautions ineating mushrooms:

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1. Know how to accurately identify thespecies that you are planning to collectand eat.

2. Avoid eating wild mushrooms raw,especially morels and false morels.

3. Do not overindulge, especially the firsttime you try a new species. You neverknow how your body may react,especially if alcohol is involved.

4. Do not eat old specimens, especiallythose that have evidence of insectdamage.

5. Avoid eating any mushrooms thatbecame slimy during transport.

If you decide to eat an unfamiliarmushroom species that you haveidentified as edible, eat sparingly the firstday and save the remainder as freshspecimens. You should observe yourreaction to it over 24 hours before cookingand consuming the remaining specimens.Saving a few fresh specimens is importantfor accurate identification in case youbecome ill. Should you become ill, emptyyour stomach, take some activatedcharcoal and call your doctor. For the bestchance of accurately identifying theculprit, have your doctor contact one ofthe poison centers listed in this bulletin.

Cooking and PreparingMushrooms

Morels are preferred over other wildmushrooms by many mushroomenthusiasts and gourmet chefs. Thefamous morel flavor is described as meaty,nutty and unique, whether cooked fresh or

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dried. Try to avoid water in cleaningmorels - even a brief soaking will reducethe flavor. If you wish to wash morels, runwater over them rapidly and cook themimmediately. Do not discard the stems.Cook whole specimens (split lengthwise)for maximum flavor.

The USDA recommends a serving sizeof 3 ounces of cooked mushrooms. Tenservings require about 3 pounds of freshmorels. Fresh mushrooms yield about 70percent by weight in cooked mushrooms,and 1 pound of fresh morels equals about11⁄3 cups sautéed or 4 cups sliced. Driedmorels may be quickly reconstituted bybarely covering the morels with water,microwaving on high for one minute, thenallowing them to stand for 10 minutes.Another method involves simmering thedried morels in cream or butter until soft,about 15 minutes, not allowing the creamto boil. Three ounces of dried morels isequivalent to 1 pound of fresh ones forrecipes. Once dried morels arereconstituted, they should be equal involume to fresh morels. Always add therehydrating liquid into the dish beingprepared — much of the flavor remains inthe liquid. Morels should be sautÈedseparately and added to stews andcasseroles just before serving.

Several books of recipes for preparingwild mushrooms are readily available.Morels may be sautéed in butter with orwithout onions, cooked in a marinade,added to a meat sauce smothering a steak,scrambled with eggs, or chopped or groundin a pasta sauce. Large specimens may bestuffed through the hollow base of thestalk. Alternatively, you can split themlengthwise and stuff the hollow with filling.

Here are two recipes for the delectable wildmorel.

Sautéed Morels

20 to 25 morels halved lengthwise

Sauté in an open skillet in 2 Tbsp. olive oiland 1 Tbsp. butter. Cover with 1⁄4 cupwater. Cover and simmer until waterevaporates. Remove cover and sautélightly on each side over relatively highheat. Cook thoroughly. Do not pack themtightly or they will steam instead of sauté.Avoid adding extra butter or covering theskillet. Add salt, pepper and additionalspices to taste (some people recommendadding garlic powder, paprika, turmeric oronion powder).

Morel Sauce

1 ounce (1 cup) dried or 6 ounces (11⁄2 cups)fresh morels

(Reconstitute dried morels as suggestedabove. Drain and save the rehydratingliquid. Scissors work better than a knifefor cutting dried reconstituted morels.)

Coarsely chop the morels.

Sauté lightly in 1 Tbsp. butter.

Add 1 Tbsp. flour and cook until lightlybrown.

Gradually stir in the liquid used forrehydration.

Cook until the liquid is thickened.

Add dash of salt and pepper to taste.

Add 1 cup dairy sour cream, stir in andheat through but do not boil.

Add lemon juice to taste.

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Morels Can Be Preserved for Future Use

Morels can be dried, frozen or cannedfor future use. The intensity and characterof the flavor is not lost during drying.Drying is said to increase the flavor of themorel and many enthusiasts prefer driedmorels over fresh. Morels should be welldried because they are prone to decay.Drying morels on a string in the sun isunpredictable. It is a simple process toplace the morels on oven racks coveredwith nylon screening over a lowtemperature regulated heating source todry. Devise a protective wall around thesides of the racks. Allow space for air toenter at the bottom of the dryer and moistair to escape from the top. A fan hastensthe drying process but is not essential.MSU Extension bulletin E-1768, DryingFoods at Home, is available as a guide.Various inexpensive fruit dryers and meat(jerky) dehydrators are available amongthe kitchen appliances in many stores. Theheat should be warm, not hot, andconstant until the morels are completelydry. If an oven is used, preheat the oven toabout 150 degrees F, add the loaded racks,prop the oven door open at least 4 inchesto let moisture escape during drying, andplace a fan outside the oven so that air isdirected through the opening and acrossthe oven. When drying is complete, storethe morels in a cool, dark, dryenvironment sealed in a jar or sealablebags. They should be packed into thecontainer as tightly as possible withoutcrushing to prevent them from absorbingmoisture from air of high humidity.

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Morels are one of the few mushroomsthat can be frozen without detrimentaleffects on the texture and consistency ofthe flesh. Before freezing, sautÈ them inbutter until they are covered in their ownjuice. Then cool and pack in airtightfreezer containers, leaving no headspace.Or after sautÈing, freeze individual morelson trays and transfer the frozenmushrooms to freezer bags, remove air,seal, label and place in the freezer.Morels can be canned in the same manneras non-acidic vegetables, but results areless than ideal. A pressure cooker isnecessary to reach appropriatetemperatures for safe canning of suchvegetables and mushrooms.

Report Poisonings

It is important to report any case ofdistress from eating a mushroom,particularly if you can describe or identifythe mushroom. In Michigan, report to theDeVos Children’s Hospital, RegionalPoison Center, 1840 Wealthy Street, S.E.,Grand Rapids, MI 49506; (800) 764-7661.

HUMAN POISONING CENTERS

Statewide and Western Michigan 1-800-764-7661

DeVos Children’s Hospital Regional Poison Center1840 Wealthy Street, S.E.Grand Rapids, MI 49506

Upper Peninsula1-800-562-9781U.P. Poison Crisis CenterMarquette General Hospital420 West Magnetic StreetMarquette, MI 48955

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Eastern Michigan1-800-764-7661Poison Control CenterChildren’s Hospital of Michigan 3901 BeaubienDetroit, MI 48201

A Trophy Collection

This picture illustrates a collection ofmorels gathered for eating. They are allyoung, fresh, sound and firm specimens.Though these were picked over a period of6 hours and transported 50 miles by car,they show no sign of deterioration. That isbecause they were gathered in a shallow,rigid basket and kept in a cool and airyplace out of the sun. Also, they were notplaced in plastic bags that allow moistureand heat to build up, encouraging thegrowth of spoilage bacteria. The dirt onthe stalks of the morels was removed tokeep the mushrooms clean, and then themorels were wrapped in wax paper that

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kept them moist, fresh and clean. The nextstep will be to split each cap lengthwise toverify that they are true morels and toinspect for insect damage.

It is not unusual in Michigan to gatherseveral bushels of morels in a day whenthe season is good. It might be prudent tobring along some equipment for drying topreserve your abundant collections.

Michigan is Famous for Its Morel Lands

The rich farmlands of southernMichigan and the extensive aspen grovesand mixed stands of trees of northernMichigan ordinarily abound with morels.State and federal governments haveprovided numerous public land areas,parks and recreation areas for our use andenjoyment.

Morels are plentiful in the northernLower Peninsula. Mid-May morel festivalsare traditional in northern communitiessuch as Mesick, Boyne City and Lewiston,and morel hunting is promoted inGaylord, Grayling, Harrison, WalloonLake and many other locations. Lists andmaps of suggested hunting grounds maybe available. Sometimes organized hunts,guide services, cooking classes and prizesare part of the festivals. Many of thesecommunities have Web pages providingdates and details of their morel festivals.Information can be found on the Web pageof the Michigan Festivals and EventsAssociation, <http://www.mfea.org>. Inthe Upper Peninsula, morels are known tobe plentiful in the hills of ChippewaCounty near Brimley (near Sault Sainte

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Marie), the highlands in MarquetteCounty, the Porcupine MountainWilderness Park and many other locations. You, too, can learn to find, identify, collectand indulge in Michigan morels.

Many other Extension publications areavailable. Call, write or visit the MSUExtension office in your county or writethe MSU Bulletin Office, P.O. Box 6640,East Lansing, MI 48824-6640.

Some related bulletins are E-926, Best ofthe Boletes, E-924, Mushrooms Grow onStumps, E-2578, Selling Food for Fun andProfit.

Additional Resources

Lonik, Larry. The Curious Morel: MushroomHunters’ Recipes, Lore and Advice. 2001. Stackpole Books.

Weber, Nancy Smith. A Morel Hunter’sCompanion: A Guide to the True and FalseMorels. 1995. Lansing, Mich.: Thunder BayPress.

Volk, Thomas J. Tom Volk’s Fungi.www.wisc.edu/botany/fungi/volkmyco.html.

Amateur mycological societies provide asetting in which you can meet and learnfrom others who share your interest inmushrooms. The Michigan MushroomHunters’ Club has forays nearly weeklythroughout the mushroom season.

Michigan Mushroom Hunters’ Club.www.sph.umich.edu/~kwcee/mmhc/

North American Mycological Society.www.namyco.org/

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MSU is an affirmative-action, equal-opportunity institution. MichiganState University Extension programs and materials are open to allwithout regard to race, color, national origin, gender, religion, age,disability, political beliefs, sexual orientation, marital status or familystatus. Issued in furtherance of MSU Extension work, acts of May 8 andJune 30, 1914, in cooperation with the U.S. Department of Agriculture,Margaret Bethel, acting Extension director, Michigan State University,E. Lansing, MI 48824. This information is for educational purposesonly. Neither the authors nor Michigan State University assumesresponsibility for the safety or well-being of any collector. This bulletinbecomes public property upon publication and may be reprintedverbatim as a separate or within another publication with credit toMSU. Reprinting cannot be used to endorse or advertise a commercialproduct or company.

@ 2001, Michigan State University Extension

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EXTENSION