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Black Morel
The common black morel of eastern North America, with a conical, pitted cap whose ridges darken from tan to dark brown or black as it matures. It fruits in spring under hardwoods such as ash and tulip tree. Before the 2012 revision of North American morels, collections of this species were often filed under the European names M. elata or M. conica; Kuo et al. (2012) kept Peck's name for this species and designated a contemporary epitype.
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Edible, but only when thoroughly cooked: raw or undercooked morels cause gastrointestinal upset, and some people react even to cooked ones. Dangerous look-alikes: false morels (Gyromitra and Discina species, some containing the potentially deadly toxin gyromitrin) have brain-like, wrinkled or lobed caps and are chambered or cottony inside; Verpa bohemica's cap hangs free from a cotton-stuffed stem. Slice lengthwise: a true morel is hollow from cap tip to stem base.
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