There is a bit of contention over the edibility of these wild mushrooms. The "Snowbank Morel" or Gyromitra montana, one of the 6 species in the Gyromitra gigas complex, has long been regarded as a choice edible by some faroff cultures, but here in modern North America it seems to be a bit mysterious. I'm not really known to be the guy who eats strange wild mushrooms, but after my research I feel confident to give this one a shot and see what its like when cooked and eaten.
Many people call this a "false Morel," which technically I guess it is, as all mushrooms that aren't 'true morels' are, i suppose. But the current myco community is trying to unify some of these common names, reserving "False Morel" for the Gyromitra esculenta group, a sister species to this one. That one contains some volatile compounds, but the snowbank morel has not been shown to have any. So here goes! Just like any acsomycete or morel, just be sure to cook this well before eating.
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