beefsteak morel
Noun: A type of poisonous fungus belonging to the genus Gyromitra. It is characterized by a fertile body (the cap) that is initially smooth but develops a progressively undulating and wrinkled surface as it matures. Notably, its surface never becomes truly pitted with deep holes. Its color can range from a dull yellow to brown.
This term is used specifically in mycology (the study of fungi) to identify a particular species of false morel. It is important to note that this fungus is poisonous and should not be consumed. - While hiking, they carefully avoided the beefsteak morel growing near the trail. - The forager knew the difference between a true morel and a poisonous beefsteak morel.
The term is highly technical and used almost exclusively in scientific or foraging contexts to warn of a specific toxic mushroom that can be mistaken for an edible true morel (Morchella species).
- Gyromitra esculenta: This is the most common scientific name for the species often referred to as the "beefsteak morel" or "false morel."
- False morel: A general common name for mushrooms in the genus, which includes the beefsteak morel. All are considered poisonous.
- Poisonous gyromitra (descriptive synonym)
- False morel (broader common name)
This entry describes a specific, poisonous organism. The word "beefsteak" in the name refers to the sometimes reddish-brown, fleshy appearance of the fungus, not to any edible quality. It is critically important to positively identify any wild mushroom with an expert before considering it for consumption.
- a poisonous gyromitra; the surface of the fertile body is smooth at first and becomes progressively undulating and wrinkled (but never truly pitted); color varies from dull yellow to brown