Morel Mushrooms

Morel mushrooms, when thoroughly cooked and offered on occasion in small amounts, may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Raw, undercooked, or even large portions of cooked morel mushrooms have been reported to cause serious illness involving gastrointestinal and neurological symptoms. Avoid foraging mushrooms to share with baby unless you are an expert mycologist, as there are plenty of poisonous look-a-like species in the wild.

This ancient family of mushrooms originated in the lands around the Mediterranean Sea, although today, morels grow worldwide. Mushroom foragers eagerly await morel season, when these tiny mushrooms pop up from the forest floor with their thin stem and a conical cap with distinctive honeycomb pattern. But even experts have to take extreme care when looking for morels, as a number of poisonous mushrooms can be easily mistaken for morels. With a nutty, smoky flavor, morels are often stuffed with other ingredients, as their caps are naturally hollow inside.

Yes, as long as they are well-cooked, and offered on occasion and in small portions. Raw or undercooked morels, or even excessive amounts of cooked morels, can cause digestive upset. To make morels safe to eat, cook them thoroughly.

Nutritionally, morels are an excellent source of vitamin D help support baby’s bone, immune, and hormone health. They’re also rich in iron, zinc, and vitamin B6. These nutrients work together to support baby’s neurodevelopment, blood health, metabolism, immune function, and more.

Make sure to buy morel mushrooms from a reputable source, as there are many poisonous look-a-likes growing in the wild.

Yes. Mushrooms can be chewy and challenging for new eaters to break down in their mouths. To reduce the risk, finely chop the mushrooms and cook fully. Dried mushrooms should be fully rehydrated in boiling water and chopped before serving. As always, make sure to create a safe eating environment and stay within an arm’s reach of baby at mealtime. For more information, visit our section on gagging and choking and familiarize yourself with common choking hazards.

No. Mushroom allergy is rare, although not unheard of. There have been reports of anaphylaxis, as well as rashes amongst those handling mushrooms. Mushrooms also contain chitin, a common carbohydrate found in crustaceans and insects that may contribute to an allergic response in certain individuals.

Individuals with Oral Allergy Syndrome (also called pollen food allergy syndrome), particularly those sensitive to mold, may also be sensitive to mushrooms. Oral Allergy Syndrome typically results in short-lived itching in the mouth and is unlikely to result in a dangerous reaction. Cooking mushrooms can help minimize and even eliminate the reaction.

Dried mushrooms may be preserved with sulfites. While sulfites are not a common allergen, certain individuals, particularly those with asthma, can have allergy-like reactions to added sulfites.  If sulfites are a concern, avoid ingredients such as sulfur dioxide, potassium bisulfate, potassium metabisulfite, sodium bisulfite, sodium metabisulfite, and sodium sulfite to name a few.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the amount over future meals.

Yes, but only when well-cooked and offered once a week at most, and in limited amounts. Raw, undercooked, and even large portions of cooked morel mushrooms have been reported to cause serious illness involving gastrointestinal and neurological symptoms. Cooking morels thoroughly (ideally by boiling and then discarding the cooking liquid) makes them safe to eat. Note that morels also have a number of look-a-likes that contain harmful toxins. Make sure to buy morel mushrooms from a reputable source and avoid foraging your own mushrooms unless you are an expert mycologist.

No. Raw or undercooked morels can cause serious illness in babies and adults alike. Symptoms such as nausea, vomiting, and abdominal pain will typically occur within the first few hours after ingestion and resolve within 24 hours. To make morels safe to eat, cook them thoroughly.

Yes. Morel mushrooms contain fiber and fluid to support the gut microbiome, bulk up poop, and hydrate the intestines. Mushrooms also offer prebiotics, special carbohydrates that also help friendly gut bacteria flourish. Introduce high-fiber foods like mushrooms gradually and regularly in baby’s diet as tolerated; a little gassiness or a few blowouts is just a sign that baby’s digestive system is adjusting, so no need to remove the food from the diet. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.