If we mention the gyromitra esculenta It may not come to mind what exactly we are talking about. But as soon as you get to know it a little more, we assure you that you will not forget it, because it is one of the most dangerous mushrooms that we can find.
Curiously, there are regions where it is considered a delicacy, but only if it is prepared properly. We advise you not to consume it in any way, and to get to know it better through this article.
Origin and habitat in which we can find the gyromitra esculenta
This curious mushroom is also known as the bonnet mushroom, false morel or false morchela, and belongs to the Helvelaceae family, where we find the genera Helvella, Underwoodia, Wynnela, Rhizina and Gyromitra.
It is a mushroom native to temperate and boreal regions of the northern hemisphere, and is relatively common in Europe, Asia and North America. Mainly in mixed forest areas that have soils rich in organic matter, and that they are located more than 800 meters above sea level.
This is a saprophytic species, which feeds on the corpses of other organisms and excrement. A matter that can be easily accessed in its natural habitat, which is the soil, near the base of deciduous and coniferous trees such as spruce and pine.
Physical characteristics that allow gyromitra esculenta to be identified
Many poisonous mushrooms look very similar to other varieties that are not poisonous, and this poses a risk to both humans and animals that feed on these fungi. In the case of gyromitra esculenta, We are lucky that it has an appearance that makes it unappetizing. Because it is very similar to a brain.
Sombrero
The cap of the bonnet mushroom is irregular and lobed, with deep folds and undulations. That's why it reminds us so much of a brain.
As regards the form, This can vary from convex to almost flat. But it is common for the edges to be wavy and sinuous in all cases.
The color can range from a darker to a lighter brown, and it is not uncommon for it to also have some reddish or orange tones.
Hat surface
As we said, Its surface is similar to that of a brain in some areas, and its texture can be spongy.
Stem
Compared to the hat, the stem of gyromitra esculenta is quite short and thick. It connects to the hat through an irregular base, and can be hollow or filled.
Although its color tends to be similar to that of the hat, there are some specimens in which we can see a somewhat paler trunk.
Hymenium
At the top and bottom of the hat (hymenium) Deep folds and grooves appear that branch and intertwine. Within them are the asci, which are the reproductive structures of the mushroom. Spores are produced and released in them.
Spores
The spores of this mushroom are ellipsoidal to spherical, with a pale color. When observing them under a microscope You can see that they are completely smooth and they have no ornamentation.
Smell and taste
This mushroom has a peculiar and unpleasant smell. which reminds some of the smell of earth or putrefaction. As for its taste, it is said to be bitter and can be unpleasant.
Both its appearance, its smell and its flavor are a great way for nature to tell us that we should not consume this mushroom.
Gyromitra esculenta is a toxic mushroom
This mushroom has a high amount of monomethylhydrazine (MMH) and other related toxins. These are volatile and highly toxic chemicals that are released during the cooking or digestion process of the mushroom. If consumed, it can cause anything from stomach problems to serious poisoning if a significant amount has been taken.
In fact, since the poison is released with the cooking steam, It is possible to become intoxicated without even having consumed it.
On the other hand, the effects of MMH are cumulative. Even if small amounts are consumed, If done often, its toxic effects can be triggered.
The most common symptoms of poisoning with this mushroom include:
- Nausea.
- Vomiting
- Abdominal pain.
- Diarrhea.
- Dizziness
- Headache.
- Sweating
- Difficulty breathing.
- In more severe cases, kidney failure, seizures and coma may occur.
Tips to avoid mushroom poisoning
Mushrooms are a delicacy, but they can also be very dangerous for your health. If you are going to consume wild mushrooms, Keep these tips in mind to reduce the risk of poisoning yourself.
Learn about mushrooms
Make sure you know edible mushrooms and You can differentiate them well from those that are not. If you have doubts about them, it is better to leave them where they are.
You can learn more about mushrooms on our blog, but also on specialized books, courses, and there are even mobile applications that can help you identify the most common species.
Make responsible collection
Collect mushrooms only in season and in areas where this activity can be carried out. Refrain from collecting mushrooms near roads that have intense traffic or contaminated areas, because they may be contaminated or have been treated with chemicals or pesticides.
Inspect each mushroom
Even if you are sure that you have a completely edible mushroom in your hands, rInspect it carefully to make sure it is in good condition. If it has insect or mold damage, throw it away immediately.
If you see a suspicious characteristic or something that you cannot identify in a mushroom that is familiar to you, it is best not to consume it.
Cook the mushrooms well
Before consuming the mushrooms, clean them well and cook them completely, because the heat kills most of the toxins present in them. Never eat a raw or undercooked mushroom. because this increases the risk of poisoning.
Eat mushrooms in moderation
When you eat a new mushroom, try to eat First a small amount and let it pass for 24 hours. If there is no adverse reaction in your body, then you can consume more quantity.
If you notice any symptoms of poisoning after consuming mushrooms, even if it is one that you have already eaten before, go to the doctor immediately and try to Bring a sample of the mushroom in question with you to facilitate diagnosis.
Mushroom varieties such as gyromitra esculenta are very attractive and worth observing up close, but it is better not to consume them.