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The false morel or beefsteak mushroom (Gyromitra esculenta) is a mushroom of the lorchel (Helvellaceae) family that is edible by most people, but poisonous to some.
It was once thought that this phenomenon was caused by varying levels of a toxin in the mushroom, but was later discovered to be caused by a metabolic sensitivity to the toxin in some people.
Some experts argue that false morel mushrooms should never be eaten by anyone. When consuming a false morel for the first time, mycologists recommend eating only a small quantity, such as half a cap, to test for sensitivity. While sensitivity to false morels is uncommon, consumption of greater amounts by a sensitive individual is likely to necessitate medical treatment. As of 1964, a total of 160 deaths from false morel poisoning had been reported worldwide.
Parents who enjoy beefsteak mushrooms should follow the same precautions before serving them to their children, as sensitivity is not a hereditary matter.
Aficionados of false morels describe them as one of the choicest of all culinary mushrooms. They can be eaten fresh, canned or dried. It is popular in Scandinavia and the upper Great Lakes region of North America.
The "false morel" is so named because of its resemblance to the "true" morel mushroom. The false morel resembles a brown brain, while the true morel looks more like a tan sponge. Certain subspecies of false morels can reach masses of several kilograms.
Chemistry
False morels contain a chemical called gyromitrin which, in sensitive individuals, is metabolized to monomethylhydrazine (MMH), a powerful reducing agent often used in rocket fuel. In addition to having immediate toxic effects, MMH is believed to be carcinogenic. To help try to nullify the effects, some recommend parboiling the mushroom twice, in order to evaporate the gyromitrin; it gives off a chocolate scent. However, that scent is the toxin itself, so even breathing the smell of the mushrooms cooking can be dangerous.
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