Early Morels - Get 'em Now!: Steelheader.net- Steelhead, Salmon and trout fishing

Great observation Marty - I'm glad you were able to find some "Verpas". It is they that I have been consuming with much delight the last several days with no ill effects.

The Morchellaceae family includes the true morels, members of the genus Morchella, and the so-called "early morel," or Verpa. The "early morels" are not "true" morels yet they are good eating mushrooms with an excellent flavor of their own.

The "early morel" (Verpa bohemica) is actually not a morel (Morchella) but is quite popular with mushroom enthusiasts, at least in the North Sound area. It is easily distinguished from the true morel by it's cap being attached to the tip of stem only at the center where the true morel is attached all the way down. There have been reports of stomach upset and loss of coordination with some people, especially when they are eaten raw. This mushroom should always be cooked and sampled in small quantities if it's your first time eating it but for most people it is safe and pleasantly flavored despite it's being labeled as poisonous by some overly cautious writers.

True Morels:

No morels should be eaten raw, undercooked, or in large quantity as eating them can cause digestive discomfort for many people.

The Half-Free Morel (Morchella semilibera), is distinguished by its cap whose lower half drapes, like a skirt, below its point of attachment to the upper stalk. It is of good flavor but thin fleshed and easily crumbled.

The Yellow Morel (Morchella esculenta) is probably the most prized NW morel and is found in mixed hardwood forest and especially around wild fruit trees and in abandoned apple orchards.

The Black morel (Morchella elata group including M. angusticeps and M. conica) is often found in great numbers two years later where forest fires have burned in eastern Washington. Black morels frequently cause stomach upset and loss of coordination, especially when consumed with or followed by alcoholic beverages.

The Peck's Morel (Morchella angusticeps) is a form of black morel most commonly found the second year after a forest fire in the burned area.

The Conical Morel (Morchella conica) is another variant of the Black Morel.

Here's a couple descriptions of where to find them that I'm pasting from internet sources:

"Morels are found in many different kinds of places. Our records at the University of Michigan show that they are found in cedar and hemlock swamps, in mixed hardwood forests, under aspens, near dead American elms, and in apple orchards. Morels are often produced in great abundance after forest fires and even in bark mulch on flowerbeds. The common feature of all these records seems to be wet soil that is high in organic matter and shaded by trees, especially hardwoods."

"Morel habitats include forests with spruce, Douglas fir, maple and beech, black locust, cottonwood, tulip, or poplar trees; old apple orchards; areas that have been burned over the previous year; land around dead elm trees; and even lawns or old fields."

--------------------
Why are wild fish made of meat?