Ok, that I did not know. Maybe they vary in concentration of gyromitrin? Or is it just folk knowledge? Eating large quantities of it is really not advisable, a

Ok, that I did not know. Maybe they vary in concentration of gyromitrin? Or is it just folk knowledge? Eating large quantities of it is really not advisable, and you are recommended to drink lots of water afterwards. As far as I know, and please do your research first if you wish to prepare it, you should clean them thoroughly, and throw away the water. Cooking has to be done properly by boiling twice to denaturate gyromitrin, and rinsing again. http://www.dlc.fi/~marianna/gourmet/morel.htm http://www.dlc.fi/~marianna/gourmet/morel.htm > Often they seem to think that their Nordic colleagues must be totally ignorant of the false morel's toxicity. > The truth is, however, that everyone born in the Nordic countries knows — especially in Finland — that the false morel is lethally toxic if eaten raw or incorrectly processed, and that even inhaling its fumes can cause poisoning symptoms. And yes, most mushroom related deaths [citation needed, I think I read about central Europe with some references to Poland] are related to the false morel, but due to misclassification (people mistake it with the morel and might eat it raw). Edit: you're right there seems not to be a consensus... > Note that these instructions only apply to the false morel fungi growing, picked or/and sold in Finland (Gyromitra esculenta) and do not apply to any false morels (Gyromitra esculenta) growing elsewhere in the world