Although it is still commonly parboiled before preparation, evidence suggests that even this procedure may not make " Gyromitra esculenta " entirely safe for consumption.
2.
Although potentially fatal if eaten raw, " Gyromitra esculenta " is a popular delicacy in Scandinavia, Eastern Europe, and the upper Finnish cuisine.
3.
Symptoms include gastrointestinal upset and lack of muscular coordination, similar to the effects reported by some individuals after consuming the false morel species " Gyromitra esculenta ".
4.
Monomethylhydrazine is believed to be the main cause of the toxicity of " Gyromitra " genus mushrooms, especially the false morel ( " Gyromitra esculenta " ).
5.
Although potentially fatal if eaten raw, " Gyromitra esculenta " is a popular delicacy in Scandinavia, Eastern Europe, and the upper Great Lakes region of North America.
6.
"Gyromitra esculenta " resembles the various species of true morel, although the latter are more symmetric and look more like pitted gray, tan, or brown sponges.
7.
Monomethylhydrazine, At least 11 different hydrazines have been isolated from " Gyromitra esculenta ", and it is not known if the potential carcinogens can be completely removed by parboiling.
8.
"Gyromitra esculenta " is a member of a group of fungi known as " false morels ", so named for their resemblance to the highly regarded G . gigas " ( snow morel ).
9.
"Gyromitra esculenta " contains levels of the poison gyromitrin that vary locally among populations; although these mushrooms are only rarely involved in poisonings in either North America or western Europe, intoxications are seen frequently in eastern Europe and Scandinavia.
10.
Although more abundant in Sierra Nevada and the Cascade Range in northwestern North America, " Gyromitra esculenta " is found widely across the continent, It is also common in Central Europe, less abundant in the east, and more in montane areas than lowlands.
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