John Miller
Averpa mushrooms, also known as Verpa bohemica, are a species of fungus in the family Morchellaceae. They are commonly referred to as early morels or wrinkled thimble-cap mushrooms and are widely considered edible. However, incorrect preparation can lead to poisoning, with symptoms including gastrointestinal upset and lack of muscular coordination. Verpa mushrooms have a distinctive appearance, with a pale yellow or brown thimble-shaped cap that hangs free from the top of the stem. They are found in northern North America, Europe, and Asia and typically fruit in early spring, growing on the ground in woods following the snowmelt. While they are similar to true morels, one key difference is that the Verpa mushroom cap is only attached at the very top of the stem.
| Characteristics | Values |
|---|---|
| Common names | Early morel, early false morel, wrinkled thimble-cap, wrinkled thimble morel |
| Scientific name | Verpa bohemica |
| Species | Fungus |
| Family | Morchellaceae |
| Cap shape | Conical, cylindrical, thimble-shaped |
| Cap size | 2-4 cm in diameter, 2-5 cm long |
| Cap colour | Pale yellow, yellowish brown, reddish brown, tan to dark brown |
| Stem size | 0.5-1.5 cm in diameter, 2.5-8 cm long |
| Stem colour | White |
| Flesh | Brittle, flimsy |
| Habitat | Boggy areas, ravines, valleys, pond edges, riverbeds, woods, hardwood and coniferous forests |
| Season | Early spring |
| Edibility | Widely considered edible but debated; may cause poisoning if incorrectly prepared or consumed in large amounts |
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What You'll Learn
- Verpa bohemica is a species of fungus in the family Morchellaceae
- The mushroom is commonly known as the early morel
- It is widely considered edible, but if incorrectly prepared, it may lead to poisoning
- Verpa bohemica is found in northern North America, Europe, and Asia
- The mushroom must be thoroughly cooked and parboiled prior to cooking
Verpa bohemica is a species of fungus in the family Morchellaceae
Verpa bohemica, commonly known as the early morel or wrinkled thimble-cap, is a species of fungus in the family Morchellaceae. It was first described in 1828 by the Czech physician and mycologist Julius Vincenz von Krombholz, who gave it the name Morchella bohemica. The species was later transferred to the genus Verpa by German naturalist Joseph Schröter in 1893.
The mushroom has a pale yellow or brown thimble-shaped cap, 2 to 4 cm in diameter and 2 to 5 cm long, with a wrinkled and ribbed surface. The cap hangs free from the top of the stem, which is lighter in colour, brittle, and up to 1 to 2.5 cm thick. The spores are typically 60-80 by 15-18 μm in size, and there are only two spores per ascus.
Verpa bohemica is found in northern North America, Europe, and Asia. It fruits in early spring, growing on the ground in woods following snowmelt, often along riverbanks near cottonwoods, willows, and aspens. The fungus prefers moist areas with ample sunlight and has a minimum growth temperature of 3°C, an optimum of 22°C, and a maximum of about 30°C.
While Verpa bohemica is widely considered edible, there is some debate about its safety. If consumed in large amounts or on successive days, it has been known to cause poisoning in susceptible individuals, leading to gastrointestinal upset and lack of muscular coordination. Therefore, it is recommended that first-timers eat only small amounts and not on consecutive days. To make the mushroom safe for consumption, it should be thoroughly cooked and parboiled beforehand to release any potential toxins.
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The mushroom is commonly known as the early morel
The scientific name for the early morel is Verpa bohemica, and it is commonly found in northern North America, Europe, and Asia. It fruits in early spring, typically growing on the ground in woods following the snowmelt. The mushroom has a pale yellow to reddish-brown thimble-shaped cap, with a surface that is wrinkled and ribbed. The cap is attached only to the top of the stem, with the rest of the cap hanging free. The stem is whitish and brittle, typically ranging from 0.5 to 1.5 inches in diameter and 2.5 to 8 inches in length.
One of the distinguishing features of the early morel is the attachment of the cap to the stem. Unlike true morels, the cap of the early morel hangs like a skirt or lampshade, with only the top of the cap attached to the stem. This unique attachment gives the mushroom its name, "wrinkled thimble-cap". The flesh of the cap is also brittle and flimsy, which can lead to the cap becoming detached late in the season.
Verpa bohemica is often one of the first mushrooms to appear in the spring, making it a treat for foragers after a long winter. While it is widely consumed, there are concerns about its potential toxicity. Some sources suggest that the mushroom contains a Gyromitrin-like toxin, which can be released by parboiling. However, others argue that Verpa species are no more toxic than true morels and that proper preparation can make them safe for consumption.
To identify the early morel, look for its distinctive thimble-shaped cap with wrinkles and ribs. It is often found in boggy areas, near riverbeds, and along stream banks. The mushroom grows on the ground in woods and prefers sandy soil. It is important to be certain of the identification before consuming any wild mushroom.
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It is widely considered edible, but if incorrectly prepared, it may lead to poisoning
Verpa bohemica, commonly known as the early morel or wrinkled thimble-cap, is a species of fungus in the family Morchellaceae. It is widely considered edible, but if incorrectly prepared, it may lead to poisoning.
The mushroom has a pale yellow or brown thimble-shaped cap, 2 to 4 cm in diameter and 2 to 5 cm long, with a wrinkled and ribbed surface. The cap hangs free from the top of the stem, which is lighter in colour, brittle, and up to 1 to 2.5 cm thick. Verpa bohemica is found in northern North America, Europe, and Asia, and fruits in early spring, growing on the ground in woods following the snowmelt.
While it is widely consumed and sold commercially in some parts of the world, there are concerns about its edibility. Some people experience gastrointestinal upset, loss of muscular coordination, and alcohol intolerance after consuming large amounts of Verpa bohemica in a single sitting or on successive days. It is believed that the mushroom contains a Gyromitrin-like toxin, which can be released by parboiling before cooking. Therefore, it is recommended that first-timers eat only small amounts and avoid consuming it on multiple consecutive days.
The key to safely consuming Verpa bohemica is proper identification and preparation. It is important to distinguish it from similar-looking species, especially Gyromitra esculenta, which can be poisonous due to the presence of monomethylhydrazine (MMH). Verpa bohemica must be thoroughly cooked, and parboiled outdoors or under a strong exhaust fan to avoid inhaling the steam. With these precautions, Verpa bohemica is safe for most people to consume.
In summary, while Verpa bohemica is considered edible by many, incorrect preparation or consumption in large amounts can lead to poisoning. Proper identification, cooking, and parboiling are crucial to reducing the risk of adverse effects. As with any wild mushroom, a 100% confident identification is essential before consumption.
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Verpa bohemica is found in northern North America, Europe, and Asia
Verpa bohemica, commonly known as the early morel or wrinkled thimble-cap, is a species of fungus in the family Morchellaceae. It is found in northern North America, Europe, and Asia.
In North America, Verpa bohemica has been found in the Pacific Northwest, the Columbia and Willamette Rivers, Mt. Hood, the Columbia and Sandy Rivers, and the Midwest. Its range extends south to the Great Lakes and northern California. It is also found in Canada, where it was first discovered. In the United States, Verpa bohemica is often sold mixed with true morels and is considered edible by some. However, its edibility is debated, and consumption of large amounts has been reported to cause poisoning in susceptible individuals.
In Europe, Verpa bohemica has been collected from Austria, the Czech Republic, Denmark, Finland, Germany, Norway, Poland, Russia, Romania, Slovenia, Spain, Sweden, Ukraine, and France. It is widely distributed across the continent and is known as "Verpe de Boheme" or "morillones" in French. It is also found in Italy, where it is regularly collected, safely eaten, and officially traded.
In Asia, Verpa bohemica has been recorded from India and Turkey.
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The mushroom must be thoroughly cooked and parboiled prior to cooking
Verpa bohemica, commonly known as the early morel or wrinkled thimble-cap, is a species of fungus in the family Morchellaceae. The mushroom has a pale yellow or brown thimble-shaped cap, 2 to 4 cm in diameter and 2 to 5 cm long, with a surface that is wrinkled and ribbed. The cap hangs free from the top of the stem, which is lighter in colour, brittle, and up to 1 to 2.5 cm thick.
While Verpa bohemica is widely considered edible, incorrect preparation can lead to poisoning in susceptible individuals. Symptoms include gastrointestinal upset and lack of muscular coordination. The mushroom is believed to contain a Gyromitrin-like toxin, which is released by parboiling. Therefore, it is crucial that the mushroom is thoroughly cooked and parboiled prior to consumption. Parboiling should be done outdoors or under a good exhaust fan to avoid inhaling the steam.
When cooking Verpa bohemica, it is important to follow specific steps to ensure both food safety and optimal flavour. Here is a general guide on how to prepare and cook this unique mushroom:
- Parboiling: Bring a pot of water to a rolling boil and add the Verpa mushrooms. Keep them in the boiling water for a few minutes to release any toxins. Parboiling outdoors or under an exhaust fan is recommended to avoid inhaling the steam.
- Cooking: Heat a pan over medium-high heat and add butter. Once melted, add minced garlic and sauté for a fragrant aroma. Put the cleaned and trimmed Verpa mushrooms into the pan and stir to coat them evenly in butter. Cook for approximately 5 minutes, stirring occasionally, until the mushrooms are slightly softened and browned.
- Seasoning: Season the mushrooms with salt and pepper to taste. Some recipes also suggest stirring in additional ingredients like fresh thyme leaves, lemon zest, and a bit of lemon juice for a light, buttery sauce.
It is important to note that while Verpa bohemica is considered a delicacy in certain regions, it is not suitable for raw consumption. Always cook this mushroom thoroughly and parboil it prior to cooking to ensure food safety and reduce the risk of any adverse health effects.
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Frequently asked questions
The Averpa mushroom, or Verpa Bohemica, is a species of fungus in the family Morchellaceae. It is commonly known as the "early morel", "early false morel", or the "wrinkled thimble-cap".
The edibility of averpa mushrooms is debated. While they are widely eaten and sold commercially in some parts of the world, particularly in Europe and Russia, there have been reports of poisoning in individuals who have consumed large amounts in a single sitting or on successive days. It is believed that averpa mushrooms contain a Gyromitrin-like toxin, which can be released by parboiling. If these precautions are taken, averpa mushrooms are safe for most people.
Averpa mushrooms have a conical or cylindrical brown cap that can grow up to 2.5” across and 4” tall. The cap is only attached to the very top of the stem, with the rest of the cap hanging down like a skirt. The underside of the cap is pale, while the interior of the stem is hollow and filled with a white, pithy substance.
