By Trish Svoboda/Image courtesy Canva

Spring rains are causing morel mushrooms to appear in Kansas, and more people are hunting them. However, Kansas State University food scientist Karen Blakeslee warns foragers to be cautious, as some wild mushrooms are poisonous and can closely resemble edible varieties. “There are wild mushrooms that are poisonous, so knowing what to look for when foraging for wild mushrooms is important,” she said. “Some mushrooms may look very similar, but one variety may be safe, the other poisonous.”

Blakeslee stresses proper handling after harvest, noting that mushrooms spoil quickly if stored incorrectly. “Mushrooms are very sensitive to storage conditions,” Blakeslee said. Plastic containers trap moisture, while paper bags can dry mushrooms out, so fresh mushrooms should be used within 1–2 days. Freezing or dehydrating is safe when done correctly, but home canning is not recommended.

Cooking or dehydration does not remove toxins from poisonous mushrooms, so accurate identification is essential. “Dehydrating or heating poisonous mushrooms will not destroy the harmful toxins they contain,” she said. “Therefore, accurate identification of edible wild mushrooms is important for the safest result.”

Foragers uncertain about a mushroom’s identity should avoid consuming it. Blakeslee recommends consulting the Kansas Department of Agriculture’s Wild Harvested Mushrooms resources for reliable identification.