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A yellow morel of northern North America with an irregular, gnarled cap whose pits are irregular in outline and arrangement. It often stays grey for a long time before turning yellowish. Described in 2012, it is most often found in sandy soil near lakes and rivers under oaks and pines.
Edible only when thoroughly cooked; morels contain heat-labile toxins and raw or undercooked morels can cause poisoning. Separate from false morels (Gyromitra), whose caps are brain-like or wrinkled and chambered or cottony inside, and from Verpa, whose cap hangs free from the top of a cotton-stuffed stem. A true morel is hollow from cap to stem base when sliced lengthwise.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
