At this time of year this intriguing toadstool, the morel Morchella esculenta, regularly appears along the banks of the river Wear in Weardale, sometimes in large numbers. This is the only one we've found this year, but maybe the cold weather is holding them back. That honeycomb-shaped cap makes it instantly recognisable as a morel and these toadstools are highly prized by those who like to eat wild fungi, although you need to be careful to remove the grit, insects and assorted other debris that collects in those cavities - and cooking is also essential to render this species edible. I have to admit I'm a coward when it comes to exploring the culinary qualities of wild toadstools and with this species, distinctive though it is, there is a possibility of making a fatal mistake.....
Just along the river bank from the specimen above, on the edge of a pine plantation, we found this false morel Gyromitra esculenta, which is a totally different proposition. When fully grown it has a short stalk like a morel and that convoluted cap looks superficially like the morel's honeycombed structure - but about one in seven people who mistakenly eat the false morel become acutely ill die from symptoms similar to death cap poisoning. Apparently some people have a digestive system that's capable to harmlessly breaking down the toxin and can eat them with impunity but the only way to find our if your liver might survive the experience seems to be to indulge in the mycological equivalent of Russian roulette. The fungus is said to be edible if it's dried or soaked to remove the toxin ............. but I think I'll stick with cultivated mushrooms.
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