Morels are a popular delicacy. Whether freshly picked in the spring or bought from the supermarket as dried cultivated mushrooms – their earthy aroma enhances many dishes. But be careful: Preparing them in the wrong way can affect your health. To eat them safely, morels should always be cooked for at least 20 minutes.

If you experience symptoms after consuming morels

• Acute symptoms: Contact Tox Info Suisse (145) immediately
• In case of doubt: Do not hesitate to contact Tox Info Suisse
  
  

Relevant species of mushroom: All morel varieties (Morchella spp.), thimble or ‘early morel’ (Verpa bohemica)

Two types of distinct symptoms can arise from eating morels:

1. Morchella syndrome – neurological symptoms,
   almost exclusively associated with eating fresh morels
2. Gastrointestinal symptoms,
   which can be caused by fresh and preserved morels (dried or frozen) – especially  as a result of undercooking
   
   

Morchella syndrome – neurological symptoms caused by fresh morels

Neurological symptoms such as dizziness, impaired vision and problems walking almost exclusively occur after eating fresh morels. The substance triggering these symptoms is still unknown. Although the symptoms are unpleasant, they generally subside without treatment within 24 hours.

Gastrointestinal symptoms caused by raw or insufficiently cooked morels

Raw or undercooked morels – irrespective of whether they are fresh, dried or frozen – can lead to gastrointestinal symptoms, which can sometimes be severe. In certain cases there may even be life-threatening complications. Tox Info Suisse frequently receives enquiries about meals such as risottos or sauces with morels.
Morels that are bought dried or frozen are raw! If they are only added to the dish at the end of the cooking period, they will be undercooked – and can then give you a nasty surprise.

The Swiss association of official mushroom control bodies (VAPKO) and Tox Info Suisse have put together some important advice on the safe preparation of morels.

Fresh morels

Before consumption, fresh morels should first be dried (dessicated), then soaked and finally cooked thoroughly. 
Those who insist on cooking fresh morels should keep the risk as low as possible: Cook/boil morels for at least 20 minutes and keep to a portion of less than 100 g. 

Dried and frozen morels 

Morels should never be eaten without being thoroughly cooked – this also applies to dried or frozen products. There are no exceptions.

For example: Frozen morels should not be consumed raw or incorporated in cold dishes (carpaccio/sushi). Dried morels must be soaked before cooking and then cooked for at least 20 minutes. 

Important! In meals such as risotto and pasta or when used in sauces, the soaked morels must never be added at the end of cooking, they must always be precooked or cooked along with the other ingredients.

Important cooking information – advice from VAPKO 

• Never eat raw or semi-cooked morels
• Dry morels before cooking (dessicate), soak, and cook for at least 20 minutes
• When preparing fresh morels directly, limit portions to a maximum of 100 g and cook for at least 20 minutes
• Dried morels: Always soak them to rehydrate and cook the morels for at least 20 minutes
• Frozen morels: Always cook for 20 minutes

www.vapko.ch
Swiss association of official mushroom control bodies with useful information about mushrooms and essential mushroom foraging tips

Outbreak Linked to Morel Mushroom Exposure - Montana, 2023 - PubMed

Morel Mushroom Toxicity: An Update – fungimag.com
www.fungimag.com > Archives > FUNGI Magazine – Vol.14, No.2- Spring – 2021 > Morel Mushroom Toxicity: An Update, by Josep Piqueras

May 2025