True Morels

True Morel, Morchella angusticeps

Day 194: About ten days ago, I posted a photo of the false Morel, Verpa bohemica (see below). It is easy to confuse with the true Morel, Morchella angusticeps (above). To the untrained eye or sometimes even to the under-informed novice, the distinction between "pits" (Morel) and "wrinkles" (Verpa) is a hard one to make, even when the pits of the Morel make a more or less radial pattern from the top of the cap. The easiest way to tell them apart is to observe how the cap is attached to the stipe. Note that in the cross-section of the true Morel, it is attached at the base. In Verpa, it hangs from the top like a lampshade.

While most people are able to eat properly-cooked Morels, Verpa (also considered edible) causes digestive distress in a greater number of individuals, but with any mushroom where that caution is given, it is advisable to only eat a small quantity until you have determined your tolerance for them. I can eat Morels, but have been hesitant to try Verpa after having had an unfavourable response to another purportedly edible-and-choice species (Hericium).

False Morel, Verpa bohemica

Mistaken Identity - Point Proven

Day 363: The Pholiotas are a good example of why one area mycological society holds a "Survivors' Banquet" every year. Some members of the genus are edible. Others are poisonous, and unless you have an exceptionally complete field guide and are very good at using the keys, or unless you have a close and trusted friend who is also a trained mycologist to help you with identifications, you are strongly advised to take no chances. Mushroom poisoning can be as simple as making you sick to your stomach, or it can be deadly in either the short or long term. Many toxins can linger in the body for years, particularly in the liver. "Better safe than sorry," as my mother always said.

NB: I stand corrected. Apparently this is a species of Armillaria, which just goes to show how easy it is to make a mistake when identifying mushrooms.