Morel
Also known as: morels
Morels are an edible wild mushroom but must always be cooked thoroughly: raw or undercooked morels contain hydrazine-type toxins that cause gastrointestinal illness, and raw consumption has been linked to outbreaks of food poisoning. When cooked, morels are considered a safe gourmet food.
What it is
Edible wild mushroom of the genus Morchella, prized in cuisine for its distinctive honeycombed cap.
Whole-food culinary ingredient providing flavor and texture.
Why it's flagged
- Raw morels are toxic and have caused outbreaks
- Possible look-alike confusion with toxic false morels (Gyromitra)
What regulators actually say
"Morel mushrooms (Morchella spp.) ... have been associated with sporadic illnesses and outbreaks. ... Cases were associated with eating raw or undercooked morel mushrooms."
Regulatory status
United States — FDA
Whole food; FDA has investigated outbreaks linked to morel mushroom consumption
European Union — EFSA
Whole food, not regulated as an additive
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