Sibling Rivalry
True and false morels are constantly compared.
The true morel is usually more beloved than the false, simply due to the
fact that the false can kill you. They are like siblings, or more
accurately distant cousins, and the false morel is constantly judged and has
to suffer hurtful utterances like "why can't you be less toxic like your
cousin?" or "your cousin is a widely consumed mushroom, what have you done
with your life?" Well, just because the false morel happens to be
poisonous, doesn't mean it isn't important! Visit the
interactions page to find out
how it helps continue the circle of life.
False morels may not directly interact with true morels (Morchella
esculentoides) other than as competition for nutrients, but it is
worth comparing them. Gyromitra
esculenta lacks ribs and pits on its brain-shaped cap. Morchella
esculenta (left) has a honeycombed cap on whitish stalk.
The fruiting season and distribution of these mushroom
species can sometimes overlap. This could cause uninformed mushroom
hunters to have problems. It is analogous to a deer hunter sitting in
the woods for hours so eager to see a deer that
every squirrel and bird starts to look like a trophy buck. The same thing
can happen to morel hunters when they are searching for true morels.
photo from
TomVolkfungi.net
Just remember that false morels will
be more red, won’t have pits, and if you still aren’t sure, they
are chambered inside, unlike true morels. This photo
(below), from
ljworld.com, shows that. Mycologist Michael Kuo, author of
Morels, has developed a set of
rhymes that are helpful in distinguishing the false morel from
the true:
1. If it aint hollow, don’t swallow
2. If it’s wavy, don’t make it gravy
3. If it’s reddish, you could be deaddish
And, if you still aren’t sure,
4. When in doubt, throw it out. It may hurt to have to throw
away mushrooms you fought brambles and thorns for, but it’s not
worth dying over.
I have hunted and enjoyed eating morels on several occasions.
My family always coats the mushroom in egg and flour and fries
them. This recipe, from
thegreatmorel.com, is for morels
with cream. It sounds just as delicious!
15-20 fresh morels or reconstituted dried, cut in half if
large
1 large shallot chopped fine
1 large clove
garlic chopped fine
2 TBS butter (best with unsalted)
2 TBS olive oil
3/4 cup chicken stock
1 cup heavy cream
salt & fresh ground pepper to taste
Put olive oil in heated pan over medium
heat. Add garlic and shallots, stir and sauté until softened but
not brown. Add butter until melted then add morels. Stir and
cook until mushrooms start to brown, about 4 min. Add chicken
stock and cook for 2-3 minutes. Add cream and cook on low until
reduced and thickened. Classically served on toast, but is best
on grilled New York Strip steaks.
This photo (right), from
passingthru.com, shows a true morel growing in a typical
forest environment.(If you can spot it)
If you can't find any true morels or just really love
mushrooms, the
shiitake
mushroom is very edible. Even though it is fairly boring compared to the false morel (and pretty much every other
mushroom in existence), the white button pizza mushroom is also
one of the most widely consumed mushrooms in the world. Another
example of an edible mushroom is the
Chanterelle
mushroom (below). That particular species also
just happens to grow in the La Crosse area, so all UW-L students
reading this, go see if you can hunt it down!
photo source: Wikipedia.com
Please visit the contact me page for information about me, the website, and how to voice your comments or questions.