06-28-2016, 03:14 PM
[quote Ouzel]The 'snow' mushrooms as we call them, bear no resemblance to a morel.
They are orangish in color and found not far from the snowline in the spring.
Wonder what the proper name is?
And again, what is a chanterelle?
[/quote]
The so-called snowbank morel or bullnose (sp. Gyromitra Gigas) is a false morel. As a member of genus Gyromitra, it contains gyromitrin, a chemical you would do well to avoid. Yes, I know snowbank morels are traditionally eaten in northern Europe and that tradition was brought to the Rockies. Our understanding of the chemistry of Gyromitras has changed with study and this mushroom is increasingly being listed as one to avoid. Another issue is that its possible for beginners to confuse gyromitra gigas with gyromitra esculenta (also known as the "brain mushroom") and the "brain" contains enough gyromitrin to kill a person with the fumes released by cooking!
"Gyromitrin is a toxin and carcinogen present in several members of the fungal genus Gyromitra, G. esculenta. It is unstable and is easily hydrolyzed to the toxic compound monomethylhydrazine, a component of some rocket fuels. Monomethylhydrazine acts on the central nervous system and interferes with the normal use and function of vitamin B6. Poisoning results in nausea, stomach cramps, and diarrhea, while severe poisoning can result in convulsions, jaundice, or even coma or death. Exposure to monomethylhydrazine has been shown to be carcinogenic in small mammals."
"Several Gyromitra species are traditionally considered very good edibles and several steps are available to remove gyromitrin from these mushrooms and allow their consumption. For North America, the toxin has been reliably reported from the species G. esculenta, G. gigas, and G. fastigiata. Species in which gyromitrin's presence is suspected, but not proven, include G. californica, G. caroliniana, G. korfii, and G. sphaerospora, in addition to Disciotis venosa and Sarcosphaera coronaria. The possible presence of the toxin renders these species "suspected, dangerous, or not recommended" for consumption."
It's your body; do what you like but I won't eat them. Just consider that you need to have a powerful exhaust fan to safely saute these mediocre mushrooms or else you are contaminating your house with monomethylhydrazine fumes. If you must, it is recommended that you parboil them prior to saute, to purge the toxin.
Chanterelles are one of the big 3 gourmet wild mushrooms (morel, chanterelle and porcini). We get chanterelles in Idaho; our local species is Cantharellus Roseocanus. This zone of the Rockies also produces porcini; our local species is Boletus cf. Pinophilus. I can say with certainty that east Idaho has at least six different species of morels and four species of false morels.
Morchella: Brunnea (little black), Frustrata (mountain blond), Esculentoides (western yellow), Snyderi (fathead), Tomentosa (grey burn morel), Sextelata (black burn morel).
Gyromitra: Gigas/Montane (snowbank), Esculenta (brain), Infula (hooded).
Verpa Bohemica, also known locally as a "peckerhead."
[signature]
They are orangish in color and found not far from the snowline in the spring.
Wonder what the proper name is?
And again, what is a chanterelle?
[/quote]
The so-called snowbank morel or bullnose (sp. Gyromitra Gigas) is a false morel. As a member of genus Gyromitra, it contains gyromitrin, a chemical you would do well to avoid. Yes, I know snowbank morels are traditionally eaten in northern Europe and that tradition was brought to the Rockies. Our understanding of the chemistry of Gyromitras has changed with study and this mushroom is increasingly being listed as one to avoid. Another issue is that its possible for beginners to confuse gyromitra gigas with gyromitra esculenta (also known as the "brain mushroom") and the "brain" contains enough gyromitrin to kill a person with the fumes released by cooking!
"Gyromitrin is a toxin and carcinogen present in several members of the fungal genus Gyromitra, G. esculenta. It is unstable and is easily hydrolyzed to the toxic compound monomethylhydrazine, a component of some rocket fuels. Monomethylhydrazine acts on the central nervous system and interferes with the normal use and function of vitamin B6. Poisoning results in nausea, stomach cramps, and diarrhea, while severe poisoning can result in convulsions, jaundice, or even coma or death. Exposure to monomethylhydrazine has been shown to be carcinogenic in small mammals."
"Several Gyromitra species are traditionally considered very good edibles and several steps are available to remove gyromitrin from these mushrooms and allow their consumption. For North America, the toxin has been reliably reported from the species G. esculenta, G. gigas, and G. fastigiata. Species in which gyromitrin's presence is suspected, but not proven, include G. californica, G. caroliniana, G. korfii, and G. sphaerospora, in addition to Disciotis venosa and Sarcosphaera coronaria. The possible presence of the toxin renders these species "suspected, dangerous, or not recommended" for consumption."
It's your body; do what you like but I won't eat them. Just consider that you need to have a powerful exhaust fan to safely saute these mediocre mushrooms or else you are contaminating your house with monomethylhydrazine fumes. If you must, it is recommended that you parboil them prior to saute, to purge the toxin.
Chanterelles are one of the big 3 gourmet wild mushrooms (morel, chanterelle and porcini). We get chanterelles in Idaho; our local species is Cantharellus Roseocanus. This zone of the Rockies also produces porcini; our local species is Boletus cf. Pinophilus. I can say with certainty that east Idaho has at least six different species of morels and four species of false morels.
Morchella: Brunnea (little black), Frustrata (mountain blond), Esculentoides (western yellow), Snyderi (fathead), Tomentosa (grey burn morel), Sextelata (black burn morel).
Gyromitra: Gigas/Montane (snowbank), Esculenta (brain), Infula (hooded).
Verpa Bohemica, also known locally as a "peckerhead."
[signature]