Brain Mushroom; False Morel; Lorchel; Beefsteak Morel
In the PNW we have two very similar false morels, this one and G. splendida. Both resemble a brain on a stick. The morphological difference turns on the density of convolutions over the surface. G. splendida has a much busier and shallower pattern of convolutions than what is seen in this photo which features deep clefts with sharper edges. Until recently shown to be genetically distinct species, this Ascomycete was widely known as Gyromitra esculenta, suggesting edibility. It is certainly not a choice edible. Actually it can only be eaten if special precautions are taken in preparing it, as it contains gyromitrin which in the body gets converted to monomethyl hydrazine, a component of rocket fuel. It is a common spring species in the PNW with a widespread distribution elsewhere. Fruit bodies consist of a cap and stem. The caps are reddish brown to very dark purplish brown, convoluted and brain-like with margins turned inward. The stalks are off-white to tan to creamy, chambered and hollow or stuffed with cottony mycelium. There is no distinct odor. The species is found in association with various conifers. In N. America it is said to become a tasty edible if first boiled for 10-15 minutes with the water thrown away before drying and then sauteeing it. Considerable caution is needed if one wishes to experiment. Poorly prepared it may cause debilitating toxicity,, but there are no reports of death from eating it. In Scandinavia it is sold in markets.