#209: Gyromitra caroliniana, Big Red

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4 Responses

  1. Lisa says:

    Might be time to revisit the subject of G.caroliniana’s edibility. There are actually NO reports of poisoning from this species (although some people have a sensitivity to them, just like with morels, for example). There’s no proof that these contain any gyromitrin at all. Here’s a good article about them:
    https://www.fungimag.com/spring-2014-articles-02/V7I1%20LR%20FalseMorels28-31pdf.pdf

  2. Chris says:

    I’ve grown up eating the Carolinana variety never parbold them only soak them saltwater for 12 hours rinsed them and repeated with fresh water for another 6 hours then rinsed them flowered and deep fried then salt and pepper and I have eaten these mushrooms since I was 5 years old I am 30 years old now and I still continue to harvest these mushrooms and never have gotten sick ever and I’ve eaten whole platefuls of these at a time they are quite filling not bland tasting they’re actually more flavorful then actual morels when prepared like thisif they haven’t been soaking long enough in a saltwater brine they will have a woody bitter taste but will not have any bitter taste when properly done and if you want to make sure for safety you can do the salt water peried Twice for a total of 24 hours soaking in saltwater brine and the water will become a deep dark red color but not blood red about the same color red as the flesh of the cap

  1. May 4, 2018

    […] morels (see FFF#034 and FFF#209) are yet another morphological group that can look like the Half-Free Morel. False morels are […]

  2. May 30, 2020

    […] most likely to confuse G. brunnea with other false morels, such as G. caroliniana (FFF#209), G. korfii, and G. montana. All these species have a thick stipe that is nearly as large as the […]

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