On Fri, 04 May 2007 15:14:39 +0200
Luk > wrote:

> > One interesting cousin of the morrel is gyromitra esculenta (false
> > morrel), when I lived in Montreal I had a french butcher who kept them
> > close to the counter, and would not sell to you unless you could prove
> > to him you knew how to deal with them. Most manuals play it safe and
> > mark gyromitra as highly toxic, but in fact all you have to do is blanch
> > them in boiling water for a minute and discard the water before you cook
> > them in butter.
>
> Gyromitra is reported to be not only toxic, but MORTAL. Geromytrina is a
> volatile compund, that accumulates in the human body. DO NOT EAT large
> amount of Gyrimitra even if boiled or dried, nor two or three times
> consecutively.

In fact after A. phalloides, gyromitra is I think responsible for the most fatalities.

We spend a lot of time mushrooming but wouldn't mess with this one. I know
folks who enjoy it, and have heard a story about someone who ate it their
entire life before poisoning wife and 2 children one day.

No morels around here, sadly. Lots and lots of cepes though.

Mike your chicken match sounds fab, I'll have to give that a try.

-E
--
Emery Davis
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