[1vertical]

Well??  still a bit too early here, but always like
to hear if anyone is finding Morels. 

[ccarlson]

How do you know which ones are safe?

[1vertical]

By Paying attention to minute details...even microscopic. Learning from
someone that already has accomplished the learning curve. And by following
this credo...
"feed all unknown varieties to your neighbor's dog"

To learn How to tell, get yourself the best field guide you can.

Seriously, there are not many species that look like this...

And there is only one mushroom that resembles this that could
be considered harmful and it's effects are mostly the Shiz....
not fatal.

Disclaimer: that is MY photo on mushroomobserver.org

[phillamb168]

http://en.wikipedia.org/wiki/False_morel

The edibility of all "false morels" has been recently brought into question. While many people eat them without apparent harm, some people have developed acute toxicity and recent evidence suggests that there may be long-term health risks as well.[1][2] Eating any false morel is not recommended, at least until more is known about possible toxins.[citation needed]

[morticaixavier]

morels are a good one for begininers, if you can find them! the false morel doesn't look that much like a true morel. A couple of years ago I found a bunch in the red mulch around my apartment complex. I didn't know what they sprayed on that mulch so I didn't eat them but it was cool to find 20 bucks worth of morels none the less. +1 on getting a really good book and a knowledgable guide. I have a book that I think it called mushroom hunting without fear that goes thorugh all the hard to mistake ones. chanterells are another hard one to mess up. There is a false chanterelle (jack-o-lantern) which causes stomach upset if eaten but the chanterelles have fat little ridges that run down the stock a little way instead of gills that stop at the edge of the stalk so they can be picked out fairly easily. Shaggy manes are easy to spot once you know what you are looking for. puff balls can be nice but the little ones should be cut open to ensure they are not unopened death angels. get someone who knows

[1vertical]

I have eaten Gyromitra more than once from the Colorado Rockies and like I said
they are the shiz.....but nothing lasting. That was before I knew better
and the 1st time I tried  them was from someone' elses say so and find.

Hydrazene components are definately undesirable.

[denny]

Haven't seen any chanterelles around here yet, but we're looking!

[ryang]

Waaay to early here.  With all the snow still in the mountains (and still pounding most days) it will be some time before mushroom season.  Perhaps some urban shrooms, but I'm not one to trust too many things I don't already know. 

If the mushroom season is anything like last year, I'll have a freezer full of boletes and hawk wings again (around 40lbs last year)

[morticaixavier]

a few years ago I was living in Boston and my wife foudn about 20# of maitake in the neighborhood park. That's another hard to mistake one. and yummy! the y freeze well to. we ate mushroom ravioli all winter

[gordonstrong]

Morels here and delicious.  Made a classic creamed mushrooms on toast with them.  Sweat some finely minced shallot and garlic in some butter, toss in the mushrooms and saute for a bit, add some flour to make a roux, some cream to make a sauce, season with salt and pepper, serve over toasted brioche (I used challah since it was near passover and easier to find). Sprinkle a little minced parsley on it if a white dish offends you.

[morticaixavier]

Morels here and delicious.  Made a classic creamed mushrooms on toast with them.  Sweat some finely minced shallot and garlic in some butter, toss in the mushrooms and saute for a bit, add some flour to make a roux, some cream to make a sauce, season with salt and pepper, serve over toasted brioche (I used challah since it was near passover and easier to find). Sprinkle a little minced parsley on it if a white dish offends you.

yum! you could use a little fresh taragon as well. Man does that play well with the shrooms. My wife used to find shaggy manes on a fairly regular basis on her morning run and we would often have creamed mushrooms on toast for breakfast when she got back.

[punatic]

Interesting that this comes up today.  I was at a client's facility taking water samples for food safety certification earlier today.

As is the custom here in Hawaii, they sent me home with several pounds of four different varieties...

Hamakua Mushrooms

<edit>

On the same sampling trip up the Hamakua Coast I also stopped at this client's facility for the same reason:

Wailea Ag Group

They sent me home with some awesome hearts of palm.  This client is also my source for some of the fruits and spices I use in my meads.

The gifting between my clients and myself goes both ways.  I share the fruits of my meadmaking efforts with my clients.  Both of these clients sell to high-end restaurants here in Hawaii.   A good word or two about my meads in the right ears might lead to good placements for my meads when I take them pro.

[1vertical]

I have grown most of those varieties.  The nameko are outstanding IMO.
Maitake are delicious as well.

[weazletoe]

And just where might a cvertai Weaze look for said morels?

[punatic]

I used to hunt these guys in my younger days when I lived in Central Florida: