Morel Mushrooms (Family Morchellaceae)

Updated: Apr 2, 2023

vegan – gluten free

Foraging Disclaimer: When harvesting wild foods, only consider eating what you can positively identify, without a shred of doubt. Do not rely on this blog when identifying wild food. Eating fruit, plants, and fungi that you are unsure of can be dangerous and can even lead to death. Use the content of this blog at your own risk and never rely on one source for identification. The images and descriptions provided are accurate to the best of our knowledge, but are not intended to be used as an identification guide. We are in no way responsible for your actions or any possible adverse reactions to eating wild foods. This site is not responsible for any undesirable outcomes as a result of your choice to eat wild foods.

Foraging Recommendations: Wild foods should always be harvested from non-polluted sources, far away from roads and other contaminants, such as pesticides. When trying a new food always start with a very small amount and then wait at least 48 hours before eating more. Only harvest food in accordance with local, state, and federal laws.

Mushroom Harvest Disclaimer: Only consider eating mushrooms you can positively identify with absolute certainty. As a beginner, start with the mushrooms that are the easiest to identify and have the least amount of possible false positives. Always know what separates the edible mushroom you are foraging for from toxic mushrooms that share some similar characteristics. Always cook wild mushrooms thoroughly before eating. When consuming, eat very small amounts of mushrooms you haven't tried in the past, then wait 48 hours or longer to monitor for any possible adverse effects before eating more. All other aspects of the foraging disclaimer and recommendations apply to wild mushrooms foraging.

background and distribution

widely distributed in North America and Canada
forest burn areas in western U.S. states during spring
woodlands of mid west and eastern states in spring
cool wet springs are considered beneficial to morels
can be found in disturbed or logged areas
often found near the base of dead or decaying trees

identification

sponge-like
large
mostly stalked
often cream to brown color
stalk is hollow, with a single channel, or stuffed with cotton filaments
types of morel mushrooms: Cup Morel (disc-like cap), Narrowhead Morel, Thick-footed Morel, Common Morel, White Morel, Black Morel, Half-free Morel, Burnsite Morel, Bell Morel (not edible), Early Morel (edibility not recommended)
in the western United States Common Morels and Burnsite Morels can often be found in the spring after cool, rainy periods in areas that were burned in forest fires.
Common Morels can be found in disturbed soils, also in spring during cool, wet periods
"All species are considered edible after cooking by some people, but Bell Morels (Verpa) do cause poisoning. Also, the morels in genus Morchella occasionally are responsible for some poisoning, particularly when eaten with alcoholic beverages." (Peterson Field Guide Series: Mushrooms. pg. 36-37)

False Morels

often refers to the non-edible look-alike genus (Verpa and Gyomitra)
Verpa has a different attachment of cap and stalk
Gyomitra has a solid stem, often brain-like appearance, and can be reddish in color
Family Helvellaceae contains a variety of both edible and inedible species

genus Gyromitra (false morel) — genus Gyromitra (not edible)

foraging tips

cut with knife above base
use bag with openings to spread spores while walking

our method of cooking and preparation

remove bugs and worms before storing in refrigerator
to cleanse soak in large bowl of cold water for 1-2 hours before cooking with salt
sauté with ghee, garlic, onions, salt, and pepper
always cook thoroughly before eating