Edible Morel: Intolerance & Allergy

The edible morel, also called round morel, is a sought-after edible mushroom from the morel family. The mushroom forms the fruiting body in the spring with a characteristic yellowish to gray-brown hat with honeycomb-like structure and belongs to the to the large group of tubular mushrooms. The edible morel contains a special, non-proteinogenic, amino acid and polysaccharides with immunostrengthening and immunomodulating properties.

Here’s what you should know about edible morel.

The edible morel contains a special, non-proteinogenic, amino acid and polysaccharides with immune-boosting and immune-modulating properties. The edible morel, also known as the round morel depending on the region, is a sought-after edible mushroom because of its pleasant smell and aromatic taste. However, the fruiting body contains the toxin hydrazine on the surface, which can cause digestive problems. The toxin is rendered harmless by blanching and cooking. The edible morel forms a spongy, whitish to grayish fruiting body and a cap up to 12 cm high with a coarse, honeycomb-like structure in spring from March to May, sometimes even until June. The fruiting body and cap are hollow inside, and the stipe has a slightly crumbling consistency. The surface of the cap shows yellowish to brownish tones. There is a possibility of confusion with the poisonous spring loquat, which contains the fungal toxin gyromitrin, which can cause headache, nausea and liver failure with fatal outcome. The cap of the spring morel does not show the typical honeycomb structure of the morel, but an irregular structure reminiscent of brain coils. If uncertain about the classification, a longitudinal section through the mushroom can provide clarity. A longitudinal section of the edible morel shows that the stalk and cap form a common cavity with each other, whereas the stalk and cap of the bay morel are divided into several chambers. The edible morel is found in Europe and North America and prefers humus-rich, calcareous soils. The fungus is most commonly found under ash and elm trees, as well as in sparse deciduous forests and, for example, under fruit trees in orchards. The fungus is also known to occur in South American Brazil. There are no reliable findings about possible further distribution areas. However, it is very likely that it is also native to the Far East, because in traditional Chinese medicine (TCM), for example, it is listed as a medicinal mushroom for the treatment of digestive complaints and other symptoms and is also officially registered in Nepal as a mushroom with medicinal properties. In Germany, the edible morel is even under nature protection and may only be collected in small quantities for personal consumption. Because of the high price, the mushroom is also cultivated commercially on a smaller scale, which is possible without any problems. However, large-scale cultivation of the edible morel has not yet become established. In the food trade, the mushroom is mostly offered in dried form.

Significance for health

However, it is not only the aromatic taste that makes the mushroom interesting for human consumption, but it is also its ingredients, some of which are relevant to health. A certain amount of caution is required to exclude possible health damage from the outset. It is not so much a question of the possibility of confusion with the poisonous spring morel, as described above, but rather that the edible morel is inedible in its raw state and also contains the poisonous helvellic acid. Heating and cooking dissipates the toxin, which can cause severe digestive distress and abdominal pain. On the positive side, the edible morel is a supplier of minerals such as potassium and magnesium and some vitamins, especially from the complex of B vitamins. A special substance is cis-3-amino-L-proline, an amino acid considered non-proteinogenic. It performs a variety of tasks in metabolism, including the splitting of the double helix of genes. In addition, the amino acid performs an important function in the unfolding of collagenous proteins. Collagen proteins are needed to build ligaments, connective tissue and bones. Some polysaccharides contained in the edible morel are believed to have immunostimulatory and immunomodulatory properties. Immunomodulating means that the immune system is reset in its defense functions.This means that, for example, an allergic overreaction of the immune system can improve. Similarly, immune modulation means that harmful autoimmune responses can improve.

Ingredients and nutritional values

Nutritional information

Amount per 100 gram

Calories 31

Fat content 0.6 g

Cholesterol 0 mg

Sodium 21 mg

Potassium 411 mg

Carbohydrates 5 g

Dietary fiber 2.8 g

Protein 3.1 g

The edible morel is valued less for its primary nutrients than for its secondary phytochemicals. About 20 percent of the mushroom’s dry matter consists of proteins and valuable amino acids. Another 70 percent of the dry matter is fiber and only about 5 percent is carbohydrate, so the nutritional and caloric value of fresh mushrooms is only 15 kilocalories per 100 grams. Fat is practically nonexistent. The edible morel is particularly rich in minerals such as iron, potassium and magnesium. Also worthy of special mention are its content of the amino acids arginine, lysine and especially glutamine, and the content of immunostimulatory and immunomodulatory polysaccharides.

Intolerances and allergies

Intolerances or allergies directly related to edible morel are not known. Intolerances, or even symptoms of poisoning, are known in cases where the mushroom was consumed raw or when an old morel already in decomposition had joined the fresh mushrooms. Unlike the helvellic acid of the fresh morel, which is volatilized by heating and cooking, the toxin that can form in old mushrooms is heat stable. Symptoms of poisoning caused by edible morels are known as Morchella syndrome.

Purchasing and kitchen tips

Fresh edible morels are rarely found in grocery stores; the best chances of finding fresh morels are during the peak harvest season of April and May. As an alternative to fresh edible morels, dried mushrooms are also available; after soaking, they swell to almost their original size and have lost none of their flavor. The dried mushrooms can be used directly without boiling them first, because the Helvellic acid has already evaporated during the drying process. The dried morels should be “powder-dry” and not slimy, to be sure that mold has not crept in. Dried edible morels are very expensive, be careful with special offers because they are often inferior Mu-Err mushrooms from Eastern Europe, China or Turkey that are edible but not comparable to morels. While dried mushrooms can be stored for a long time if kept in a cool, dark place, fresh morels will only keep for 3 to 4 days in the refrigerator. However, they are also good for freezing.

Preparation tips

Dried edible morels are the easiest to handle and prepare. They only need to be soaked for about an hour before further use. The soaking water can even be further used for the preparation of sauces. In contrast, the water used to wash or precook the fresh mushrooms should be discarded because it may contain Helvellic acid. Edible morels harmonize well with meat, but can also serve as a meat substitute in a vegetarian dish. In many cases, the mushrooms are used for the preparation of fine sauces and soups. Edible morels are also excellent for flavoring and refining pasta sauces.