Misrooms

Misrooms are a group of toxic mushrooms that can cause severe gastrointestinal distress and other symptoms if ingested. They are particularly dangerous because they closely resemble edible mushrooms, such as the morel (*Morchella* spp.) and the chanterelle (*Cantharellus* spp.), leading to accidental poisoning. Misrooms are not a single species but rather a collective term for various fungi that mimic edible mushrooms in appearance.

The most well-known misroom is the *Gyromitra esculenta*, commonly called the false morel or brain fungus. It resembles the true morel (*Morchella* spp.) but contains gyromitrin, a compound that converts into monomethylhydrazine (MMH) in the body, a potent neurotoxin. Consumption can lead to symptoms such as nausea, vomiting, diarrhea, and in severe cases, neurological damage or even death. Other misrooms include certain species of *Helvella* (e.g., *Helvella lacunosa*) and *Gyromitra* that may resemble chanterelles or other prized edible fungi.

Misrooms are found in various forest habitats, often in moist, wooded areas where edible mushrooms also grow. Identification requires careful examination of morphological features, such as cap shape, gill structure, and spore print, as well as ecological context. Many mycologists and foraging guides recommend avoiding wild mushroom foraging unless absolutely certain of the species due to the risks associated with misrooms.

Preventative measures include thorough research, consulting experienced mycologists, and using field guides or mushroom identification apps. Cooking or drying misrooms does not eliminate their toxicity, as gyromitrin and other harmful compounds remain active. In cases of suspected poisoning, immediate medical attention is crucial, as symptoms may not appear until several hours after ingestion.