Mushrooms
Western hardwood black morel
Western hardwood black morel, Morchella brunnea, is a wild true morel recorded in western North America. Morels must be cooked thoroughly before eating.

What it is
Western hardwood black morel is the common name the catalogue gives to Morchella brunnea, a true morel found in western North America. True morels have a pitted, ridged cap on a hollow stem. The ridges of this species stay dark as the fruiting body develops, which is one of the features used in the field.
Morphology does not always separate Morchella brunnea from related western morels. The Mycocosm genome record notes that it can be hard to tell apart by appearance alone, and the catalogue notes that the species name often needs molecular confirmation. A collection should not be named from appearance alone.
Sources for this section
Where it is gathered
The catalogue places the culinary record in western North America and describes the fungus as wild-harvested, growing in forest and woodland with an ecology that varies between lineages. The catalogue also gives the use as a culinary morel that requires cooking.
The sources read for this page do not give local names, seasons or quantities for this species.
Sources for this section
Safety when eating morels
Morels must be cooked thoroughly before eating. The catalogue records that raw or undercooked morels can cause serious poisoning. In a 2023 outbreak in Bozeman, Montana, 51 people reported gastrointestinal illness after eating a sushi roll containing morels, three were hospitalized, and two deaths are reported. The species in that outbreak was Morchella sextelata, not M. brunnea, but it is the best-documented outbreak used for the cooking advice here.
The report found raw morels more strongly associated with illness than cooked or partially cooked morels. It states that cooking is likely to reduce toxin levels but does not say cooking removes all risk. Smell, taste and appearance do not establish that a morel is safe.
Sources for this section
Notes and gaps
The sources read for this page do not describe the preparation, markets or dishes of Morchella brunnea specifically, and they do not give an edibility verdict for it. Those points are left open rather than borrowed from other morels.
Sources for this section
Places
Western North America
Documented use · Region evidenceThe catalogue records food use in western North America. The sources do not give a finer area.
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Sources
Centers for Disease Control and PreventionSafety
Morel mushroom-associated gastrointestinal illness outbreak, Montana, 2023 (MMWR)51 people reported gastrointestinal illness; 3 hospitalized; 2 deaths
Raw morels associated more strongly with illness than cooked or partially cooked morels
Morels should be cooked before eating; cooking is not stated to guarantee safety
Cited in: Where it is gathered; Safety when eating morels
US Department of Energy Joint Genome InstituteIdentification
Morchella brunnea genome page, Mycocosm (JGI)Morchella brunnea is a western North American black morel; separation from other morels by morphology alone can be difficult
Cited in: What it is
MushroomExpertIdentification
Morchella brunnea (MushroomExpert)Taxonomic entry for Morchella brunnea; the page does not give edibility or toxicity information
Cited in: What it is; Notes and gaps