The Big, Bad, Beefy False Morel: Complete Guide to Identification and Edibility

Welcome to our comprehensive guide on beefy false morel! This complicated mushroom, scientifically known as Gyromitra esculenta, is a species that causes a lot of conflict in the foraging world. It is either a top prime delicious edible species, or it’s going to kill you. Yes, that’s how complicated it is. We’re going to dive into all the details here so you can confidently identify this species and decide for yourself whether it falls into the toxic or edible category.

Remember, you alone are responsible for proper identification and deciding whether to eat a mushroom or not. If you are not 100% sure, give it a pass. Your risks are your own, and this site neither encourages nor discourages eating this species.

• Scientific Name: Gyromitra esculenta
• Common Names: Beefy false morel, brain mushroom, turban fungus, lorchel (an old Germanic name), beefsteak mushroom, beefsteak morel
• Habitat: On the ground, with conifers
• Edibility: It’s complicated

All About Beefy False Morels

The beefy false morel has earned several aliases over time, including “brain mushroom,” “turban fungus,” “lorchel,” and “beefsteak mushroom/morel.” It is a big mushroom that looks like a morel grew an out-sized brown brain.

Side note: There is another mushroom that goes by the common name beefsteak mushroom, which is why we don’t use that name here to describe this false morel.

This mushroom is quite deceptive, often mistaken for the true morels due to its similar appearance. With close examination, though, it’s usually pretty easy to tell this false morel apart from the true one. They both grow in spring and have some shared characteristics, which is what causes most of the confusion.

The beefy false morel was first described to science in the 1800s by the mycologist Christian Hendrik Persoon. It was initially classified as Helvella esculenta. However, later, in 1849, another mycologist, Elias Magnus Fries, reclassified it to the Gyromitra genus, where it resides today.

The name Gyromitra stems from the Greek words ‘gyros‘ meaning ’round’ and ‘mitra‘ meaning ‘headband.’ The epithet ‘esculenta‘ is derived from Latin, translating to ‘edible.’ This “edible round headband” mushroom is widely consumed in certain parts of the world, but it’s also the cause of lots of strife and confusion because it is also toxic.

Despite its ‘edible’ naming, the beefy false morel is potentially deadly. The mushroom contains a toxin called gyromitrin, which can cause severe symptoms like nausea, vomiting, diarrhea, dizziness, and headache. In severe cases, it can lead to jaundice, convulsions, coma, and even death.

Cooking the beefy false morel can reduce the toxicity, but it does not guarantee safety. The toxins can be inhaled through the steam while cooking, and enough may be left in the mushrooms to cause illness when eaten. Nevertheless, this species is extremely popular in Scandinavia as an edible mushroom, when cooked properly. The cooking properly is KEY to making it less toxic.

The consumption of Gyromitra esculenta has sparked intense debates within the culinary world. Some argue that the risks associated with this mushroom outweigh any potential culinary benefits, while others believe that with proper preparation, it can be enjoyed safely. We’ll do a deeper dive into gyromitrin, toxicity, and cooking preparation further down.

Beefy False Morel Identification Guide

Season

The mushroom fruits in the spring and early summer (April-June). This is the same time true morels appear, so they are often in the woods at the same time. They are early-season mushrooms and may even fruit when there is still snow on the ground.

Habitat

The beefy false morel typically grows in sandy soil, primarily under conifers. It’s quite common in Central Europe, North America, and other montane regions. While it is most common in montane areas, it also occurs throughout North America, as far down as Mexico. This species is saprobic but also likely mycorrhizal.

Beefy false morels grow from the ground and from extremely decayed conifer debris. They never grow from trees. They prefer pine trees and sometimes are found under aspen trees. These mushrooms also prefer disturbed land, like areas around forest clearings, roadsides, washes, and plowed areas.

Identification

Cap

The cap of the beefy false morel is irregular, convoluted, and resembles a very wrinkled brain or a piled-up turban. There are lots of wrinkles, folds, and ridges that give the cap a distorted look. Often, it is lobed, but the lobes overlap to give it a uniform convoluted appearance. Rarely does it form well-shaped cylindrical, symmetrical, or rounded forms. While this is the mature shape, younger immature specimens usually have smoother, less wrinkled caps.

The beefy false morel can reach a width of 4.7-6 inches and a height of 1.5-3 inches. The color ranges from pinkish-tan to reddish-brown, darkening to nearly black with age or prolonged sunlight exposure.

Pores

Unlike many mushrooms, the beefy false morel lacks true gills. Instead, the undersurface of the cap is smooth.

Stem

The stem is usually 1-1.5 inches thick and 1-2.3 inches long. It is usually thinner than the cap – this separates it from some other false morels, but not all. It can be pale yellowish-tan to rose or tinged like the cap. It’s typically roundish in cross-section but often folded into a figure-eight cross-section.

Flesh

The flesh of the mushroom is thin and brittle, with a whitish to tan color. When you cut it open, it is often chambered or filled with more stem material or sometimes cottony mycelium. It looks “stuffed,” a distinguishing characteristic of false morels in general.

Odor and Taste

The beefy false morel has a mild aroma, often described as fruity or earthy. There is no distinctive taste.

Spore Print

The spore print of this mushroom is yellowish-buff.

Beefy False Morel Lookalikes

True Morels (Morchella spp)

The true morel has a more symmetric cap and looks more like a pitted gray, tan, or brown sponge. The caps are fused to the stalk for their entire length, and their stems are always hollow. If you are confused, cutting the mushroom in half usually clears it up, as the beefy false morel always looks like it’s stuffed with flesh or cotton-like fibers, and the true morel will be hollow inside.

Other False Morels (Gyromitra gigas, G. infula, and G. ambigua)

They are similar to the beefy false morel and are also sometimes hotly debated as far as edibility. Check out our articles on the other false morel species to see their differences.

• Hooded false morel
• Elephant ear false morel
• Calf’s brain false morel
• Big red false morel

Elfin Saddles (Helvella spp.)

Elfin saddles have a creamy-white, saddle-shaped cap and a stipe with longitudinal tube-like hollows. Their appearance differs significantly from the irregular lobes of the beefy false morel.

Consumption: To Eat or Not to Eat Gyromitra Esculenta, The Beefy False Morel?

The consumption of Gyromitra esculenta is a topic of much debate among mushroom enthusiasts and culinary experts. While it is considered poisonous and potentially deadly, there are regions where it is still consumed after careful preparation. In North America’s upper Great Lakes region, parboiling Gyromitra esculenta is a common practice to reduce its toxicity.

However, it’s important to note that parboiling may not eliminate all toxins, and the process must be repeated multiple times with the discarded water to minimize the risks. Although it is still commonly parboiled and considered a delicacy in certain areas, it is crucial to understand the potential risks associated with this mushroom.

If you’re unfamiliar with the topic, certain Gyromitra species contain a chemical called gyromitrin. Gyromitrin is water soluble and easily converted into monomethylhydrazine (MMH) in the body. Monomethylhydrazine is highly toxic and carcinogenic, and it is also used as a fuel for rockets. The amount of gyromitrin varies by species, location, and other variables that still need to be understood entirely.

Gyromitrin has been linked to various health risks. It acts as a hemolytic toxin, destroying red blood cells and affecting the central nervous system. The liver and gastrointestinal tract can also suffer damage from gyromitrin ingestion.

The consumption of raw Gyromitra esculenta can be potentially fatal (do not eat these raw!), leading to severe poisoning symptoms that affect the liver, central nervous system, and kidneys. These symptoms typically include vomiting, diarrhea, dizziness, lethargy, and headache. In severe cases, delirium, coma, and even death can occur. The potential long-term effects of consuming small amounts of this toxin remain uncertain.

In addition to the issue of Gyromitra species containing toxins and how much, there is another problem. Recent studies show that gyromitrin (as MMH) is a cumulative toxin. This means that it will build up in your body with repeated consumption. This potentially could lead to illness or even death. For us, this is a more concerning aspect compared to its immediate toxic impact.

Some studies suggest a link between the consumption of this mushroom and the development of amyotrophic lateral sclerosis (ALS), a progressive neurodegenerative disease. Gyromitrin has been found to possess carcinogenic properties, particularly in animal studies.

It’s worth noting that the toxicity of Gyromitra esculenta may vary geographically. Different populations of this mushroom species can exhibit varying levels of toxins, making it even more challenging to gauge its safety for consumption. A study in France showed evidence that beefy false morels found in higher elevations may be less toxic than those from lower regions. There is also some evidence specific to North America that suggests specimens collected east of the Rocky Mountains are more toxic than those in the west. However, western specimens can still cause poisonings when eaten raw.

While cooking Gyromitra esculenta can reduce its toxicity to some extent, it may not eliminate all harmful compounds, including the principal active agent, gyromitrin.

If you choose to consume these mushrooms, it is essential to be familiar with the signs of gyromitrin poisoning in order to seek immediate assistance if necessary. Symptoms typically start 2-24 hours after ingestion or inhalation of cooking fumes. These may include intense headaches, gastrointestinal discomfort, vomiting, and severe diarrhea. In some cases, the toxin can be more deceptive and cause harm to the red blood cells, liver, and kidneys, which can ultimately lead to death.

In the majority of poisoning cases, the symptoms do not progress past the first symptoms, and patients recover after 2–6 days. The cases of severe poisoning displayed delirium, muscle contractions and seizures, pupil dilation, circulatory collapse, respiratory arrest, and coma. In these cases, the patient might die five to seven days after consumption.

Historical Consumption And Toxic Reports of Beefy False Morels

In general, Gyromitra esculenta is known to be the most hazardous false morel due to its high levels of Gyromitrin/hydrazine. This is perplexing when considering that G. esculenta is the most commonly ingested Gyromitra species worldwide. In Finland and Germany, you can find this “poisonous” mushroom for sale in markets and even packaged in cans for sale at the grocery store.

• In Germany, people for decades (centuries?) ate Gyromitra esculenta exported from Poland. Now, the sale of these mushrooms is prohibited.
• In Sweden, there is a large culture around eating these mushrooms. However, now, the sale of Gyromitra esculenta is restricted to restaurants only. The Swedish National Food Administration advises the beefy false morel is not edible for humans.
• In Bulgaria, Gyromitra esculenta is a highly valued and enjoyed wild mushroom. It is picked, sold, and exported from there.
• In Spain, people eat this mushroom, but its sale is prohibited, and the Spanish government lists it as hazardous. In the Pyrenees, in particular, the beefy false morel is considered a delicacy and still widely consumed.
• In Finland, beefy false morels are part of the traditional cuisine. It is legal to sell and purchase the mushroom, although they now must include a warning about toxicity potential and proper preparation instructions. The Finnish government reports that in 2007, around 7,000 pounds of Gyromitra esculenta mushrooms were sold. The Finnish government also estimates that in plentiful years, residents eat thousands of pounds of beefy false morels.

The toxic reactions to eating this mushroom were never a secret – reports go back over 100 years ago. For the most part, experts guessed the poisonings were an allergic reaction because they were not consistent. Or, it could be due to misidentification due to the wide range of toxic effects.

While some eat the mushroom with no symptoms, others suffer horribly, and people have died from eating it. In some cases, this happened with people eating a shared meal – the exact same mushrooms having vastly different effects. Other people report eating this mushroom for years (properly prepared) without any issues at all. It could just be these folks are lucky or haven’t experienced symptoms “yet.”

While there is no data on the number of people who have consumed Gyromitra without experiencing symptoms, there are statistics on confirmed cases of poisoning. A Polish study from 1971 reported that the species caused up to 23% of the mushroom fatalities each year. In more recent years, death rates have dropped, possibly due to the new research and extreme caution around this species.

In Sweden, poisoning is common, though there were no life-threatening poisonings reported over the 50 years from 1952 to 2002. In Spain, gyromitra poisonings are uncommon because of the preparation method — the mushrooms are dried for a long time before cooking and eating, but have a mortality rate of about 25% (!).

In North America, the North American Mycological Association reports 22 poisonings from Gyromitra esculenta from 2006-2017, none of which resulted in death. However, several were hospitalized with severe symptoms, which included liver failure.

The lethal dose of gyromitrin has been estimated to be 10–30 mg/kg for children and 20–50 mg/kg for adults. These doses correspond to around 7 oz – 1 lb 5 oz and 14 oz – 2 lb 3 oz of fresh mushroom, respectively. Children are likely more severely affected, although it’s unclear whether this is due to their smaller weight or to differences in metabolic activity.

A lot might depend on where the false morel is foraged from (country, state, county), its age, and its genetic strain. It seems that with Gyromitra species, toxicity levels can vary quite a lot between specimens. Some that are fine in one region are high in toxins in other regions.

Read more about Gyromitra esculenta toxicity:

• Cytotoxic fungi, an overview.
• Poisoning by Gyromitra exculenta – a review
• Case Report: Acute liver injury, acute liver failure and acute on chronic liver failure: A clinical spectrum of poisoning due to Gyromitra esculenta
• Not all bad: Gyromitrin has a limited distribution in the false morels as determined by a new ultra high-performance liquid chromatography method
• Gymomitra esculenta, Tom Volk’s Fungus of the Month

Beefy False Morels Cooking and Preparation

If you decide to try beefy false morels, it’s crucial to prepare and cook them properly.

Remember, you alone are solely responsible for your choice to eat these. And it’s up to you how you prepare them.

Do not serve Gyromitra to individuals unfamiliar with the mushroom and the edibility controversy!

Beefy false morels have a meaty and savory mushroom flavor. They are so beloved by those who forage them for their size and density.

Parboiling Preparation

Parboiling is necessary before cooking.

1. Before cooking Gyromitra mushrooms, open all the windows in your kitchen. Turn on the kitchen hood fan if there is one. Alternatively, you can use a box fan to blow air out of the kitchen. (This may be overkill, but it certainly doesn’t hurt.)
2. Boil a pot of water and add the cleaned and prepped beefy morels (chopped into small pieces and cleaned). Cover the pot and bring it back to a rolling boil. Cook for 10-15 minutes, depending on the quantity, until the mushrooms look wilted and fully cooked. Use three parts water to one part mushrooms.
3. Remove the mushrooms from the water and discard the water.
4. Rinse the mushrooms thoroughly in clean water.
5. Repeat steps 1-3 two more times.
6. Place the mushrooms between paper towels and press to remove excess water.
7. Cook up as desired (frying is a standard method)