False morel

The false morel (Gyromitra esculenta) is the first mushroom of the spring, but also lethally poisonous if eaten raw or improperly handled. When the first buds appear on birches, the first false morels pop up. The mushroom grows almost everywhere in Finland and can be found from early May to the end of June.

Characteristics

The false morel has a unique look and smell. The cap is wrinkled like a brain and hollow and honeycombed on the inside. Its colour ranges from a pale reddish brown to almost black-brown. The flesh is delicate and breaks easily. The stem is grayish white and honeycombed. The scent is strong and unique. The mushroom rarely has maggots, but slugs like to hide in its crevices.

The false morel is not the easiest mushroom to find. It may be difficult to spot if the ground is littered with dry grass, shrubs, wood chips or evergreen cones. If you find one, check the surrounding area for more.

Heathland forests with eskers and a sandy soil are the best places to find false morels. Dry pine forests and mossy spruce stands are some of the most typical habitats. The edges of depressions and the bottoms of gentle slopes usually have the optimal moisture conditions for false morels. Broken topsoil usually increases fructification, or the formation of the fruiting body. Therefore, keep an eye on the sides of trails and forest roads, the tracks of forestry machines and the loading places of timber. Scarified felling sites and furrows are also excellent habitats.

Use

The false morel is a delicious mushroom. It is typically used in soups and stews. False morels can also be used as a pastry filling.

Toxicity

Raw false morels are extremely poisonous. People have been aware of the poison for a long time. According to Swedish sources, there were several lethal cases of poisoning in Sweden in the late 19th century, after which people were instructed to boil the mushrooms before eating them.

The false morel is a popular commercial mushroom. When selling fresh or raw false morel, the buyer must always be given instructions for preparing them. Sellers can order the booklet Korvasieni – myrkyllinen käsittelemättömänä (‘The false morel – poisonous when raw’) from the Finnish Food Authority. The booklet is available in Finnish and Swedish.

Preparation

Use a mushroom brush to remove any sand and cut off the end of the stem. Cut the mushrooms in half as there may be slugs or insects in the hollow cap. Boil the mushrooms in plenty of water twice, at least 5 minutes each time. When boiling the mushrooms, use 1 part mushrooms and 3 parts water. For example, 1 litre of mushrooms in 3 litres of water. Pour out the water and carefully rinse the mushrooms after the first boiling and the second boiling. Do not reuse the water in which the mushrooms were boiled. Ventilate the room well while boiling the mushrooms.

Canned false morels have already been boiled. Remember to cut them in half and rinse them before use.

Preservation

After boiling, the mushrooms can be preserved by freezing.

False morels are also preserved by drying. For the best results, use a food dehydrator. While drying your mushrooms, ventilate the room well. Dried false morels must be soaked in water for at least two hours before use (10 g mushrooms and 2 dl water). After soaking, the mushrooms are boiled twice, like fresh mushrooms.