Morel mushroom season is just about here. I wrote a column recently about a group of people in Montana who became sick after eating uncooked morel mushrooms in a restaurant.
Five of those diners were hospitalized and two eventually died from the toxic effects of uncooked morel mushrooms.
These diners ate what appear to have been the real deal; these morels just should have been properly cooked and weren’t.
This got me thinking about those “false” morels — the ones that look like morels but are much more toxic than uncooked “true” morels.
