A Guide to Identifying and Cooking the Delicious Discina Brunnea Mushroom

An Introduction to Discina Brunnea

Discina brunnea, commonly known as the false morel or the brown cup, is a species of fungus in the family Helvellaceae. As their common names suggest, they bear a resemblance to the highly coveted morel mushrooms, but are not actually true morels. Despite this, discina brunnea is a delicious edible mushroom in its own right when properly prepared.

Discina brunnea produces fruiting bodies that are cup-shaped with wavy or lobed margins. The outer surface ranges in color from reddish brown to dark brown. The inner surface of the cup is lighter brown and has a smooth texture. The stipe is central to eccentric, short, and the same color as the outer surface.

Habitat and Distribution

This species grows solitary to scattered or grouped on soil in mixed forests across North America and Europe. In some parts of the United States, discina brunnea appears in the early spring soon after snowmelt. It can often be found fruiting alongside true morels in May and June.

Preferred habitat includes moist, well-drained soil that is rich in organic matter. Look for discina brunnea around dying elm trees, in old apple orchards, and around tree stumps. They are also frequently found along streams or river floodplains.

Edibility and Culinary Uses

Despite their close resemblance to highly desirable morels, discina brunnea has long been overlooked as an edible species. When properly prepared to remove toxins, discina brunnea is not only edible, but choice.

Like false morels in the genus Gyromitra, discina brunnea contains the toxin gyromitrin. This toxin can cause gastrointestinal distress and other symptoms when consumed raw. Luckily, gyromitrin is water-soluble and readily broken down by heat.

To enjoy discina brunnea safely, they must be parboiled before further cooking. Slice the mushrooms lengthwise and rinse well under running water. Boil slices for at least 5 minutes, then discard this water. The mushrooms are now ready to be sautéed, added to soups and stews, or incorporated into any other cooked dish.

When cooked thoroughly, discina brunnea has a rich, earthy flavor reminiscent of true morels. The mushrooms take on a soft, almost creamy texture. Enjoy them on their own for the full experience, or pair with meats, eggs, rice, or pasta.

Lookalikes and Identification

When foraging for wild mushrooms, proper identification is crucial. Discina species, along with other false morels in the genera Gyromitra and Verpa, bear a resemblance to true morels in the genus Morchella. Accidental consumption of certain toxic species has led to illness and death.

There are distinguishing characteristics that set discina brunnea apart from true morels and other discina species:

• Cup- or brain-like cap that is irregularly lobed, wavy, and reddish brown to dark brown
• Lighter brown, smooth inner surface
• Short, eccentric stalk the same color as the outer cap
• Grows singly or in small groups on soil
• Appears in early spring

Compare discina brunnea with these lookalikes:

• Morchella species (True morels) - Distinguished by a yellow, tan or black conical cap with a honeycomb pattern of ridges and pits. Hollow stipe.
• Verpa species - Cap hangs free from stipe when mature. Wrinkled, saddle-shaped cap. Hollow stipe.
• Gyromitra species - Generally larger and more irregularly folded or lobed. Reddish brown cap and stipe.

When in doubt, do not consume any mushroom. Take high quality photos and consult an expert mycologist for identification.

Cultivating Discina Brunnea

Currently, there are no known methods for intentionally cultivating discina brunnea. All edible fruiting bodies are collected from their natural habitats in forests.

Researchers are working to uncover techniques for cultivating this and other species in the genus Discina. Their close relationship with true morels in the Morchella genus provides hope that cultivation may someday be successful.

Truffle cultivation may provide clues that can be applied to discina mushrooms. Both form relationships with tree roots to exchange nutrients and carbohydrates. Future studies should analyze mycorrhizal associations of discina brunnea that may lead to breakthroughs.

Harvesting and Preserving Discina Brunnea

When collecting wild discina brunnea, sustainable harvesting practices are key. Use a mushroom knife to gently cut each mushroom at its base without disturbing underground mycelia. Take care to avoid pulling mushrooms out of the ground.

Leave plenty of mushrooms behind to drop spores for future harvests. Damaged or insect-ridden specimens should be left in place. Always obtain permission before foraging on private property.

Fresh discina brunnea should be cleaned and parboiled as soon as possible. Store boiled mushrooms in the refrigerator and use within 3-5 days. Drying is an excellent preservation method that intensifies the mushroom's savory, umami flavor.

To dry, slice boiled mushrooms about 1⁄4 inch thick and arrange in a single layer on a drying rack or baking sheet. Dehydrate at 115°F until cracker dry, about 8-12 hours. Store dried mushrooms in an airtight container.

Discina brunnea can also be frozen for longer term storage. Blanch boiled slices for 2-3 minutes until pliable, then freeze in a single layer on a sheet pan. Once frozen, transfer to freezer bags or vacuum sealed packets. Frozen mushrooms will keep for up to one year.

Nutrition and Health Benefits

Like other mushrooms, discina brunnea contains a variety of important nutrients. Fresh mushrooms are low in calories, fat, and carbs, but rich in B vitamins, selenium, potassium, copper and vitamin D. They also provide protein and fiber.

Drying mushrooms condenses their nutritional value, as the same amount of vitamins, minerals, and antioxidants become concentrated into a lighter portion. Just a small handful of dried mushrooms can provide a quick nutrient boost.

Research suggests that edible mushrooms offer many health benefits. Studies link them to improved immune function, heart health, and potential cancer-fighting properties. More research is needed to fully understand the health effects of discina brunnea specifically.

The Bottom Line

Discina brunnea is a delicious and underappreciated edible mushroom in the early spring season. With proper identification and preparation to remove toxins, they are perfectly safe to enjoy.

Forage for discina brunnea after spring rain in habitats rich in organic matter. Look for their distinct reddish-brown, brain-like caps with lobed margins. Clean and boil thoroughly before cooking to remove gyromitrin toxin.

Add parboiled discina brunnea to soups, stir fries, omelets, pasta, and anywhere you would enjoy morels. Preserve extras by drying or freezing. With their earthy flavor and meaty texture, discina brunnea are a sensational ingredient that no mushroom hunter should overlook.

FAQs

What does discina brunnea look like?

Discina brunnea has a cup-shaped cap that is irregularly lobed or wrinkled. The outer surface is reddish brown to dark brown, while the inner surface is smooth and lighter brown. The short stalk is the same color as the outer cap surface.

Where does discina brunnea grow?

Look for discina brunnea fruiting singly or in groups on soil in mixed forests. It often grows near dying elm trees, in old apple orchards, and around stumps. Floodplains and stream edges are also prime habitat.

When is discina brunnea in season?

Discina brunnea is one of the first edible mushrooms to emerge in spring. Look for it in early spring soon after snowmelt, typically during May and June.

Is discina brunnea edible?

Yes, discina brunnea is edible and choice when properly prepared. It must always be thoroughly cooked to remove toxins before eating.

How do I cook discina brunnea?

Clean mushrooms, then parboil slices for at least 5 minutes. Discard the water. Now the mushrooms are ready to be added to soups, stir-fries, omelets and other cooked dishes.