[micro_cam]

I've eaten at Dave's and also gather and eat morel's regularly in Montana.

Dave's is a popular joint but didn't strike me as particularly good even by Sushi restaurants in Montana standards. They had some creative rolls but seemed to fail to get the basic fish cuts and rice seasoning right.

What they were doing marinating the morel's and eating them basically raw is ridiculous. No one who is experienced with morel's does it that way and most mushroom guides contain info on hydrazine contents/risk and suggested cooking methods.

March and April is too early for Montana (or most US) Morel's which are commercially picked in forest fires from the previous year once the soil temperature reaches 54 degrees. I heard at one point these were grown in China and wouldn't be shocked if they are a different [sub]species that might contain more hyrazine. There are also some "false morels" that fruit earlier (one species is known as the snow morel as it comes up right after snow melt) but these are easy to identify contain even more hydrazine.

[GoldenRacer]

The article also claims they were imported from China. They also said samples were sent for genetic testing and confirmed they were of the species Morchella sextelata. Not sure if that is what you're referring to as a species with a higher hydrazine content but I agree with you that you should be cooking them regardless and it's strange to me that they were serving them raw.

[magicalhippo]

> most mushroom guides contain info on hydrazine contents

So we should be growing morels on Mars?