The early "false morels" have the solid stem that goes up inside the cap. I usually just break off the cap and discard the stems and then saute them in butter, garlic salt and black pepper like regular morels. My thinking is that really cooking them thoroughly possibly cooks off some of the poisons? There seems to be more popping when the false morels are frying suggesting that some kind of gas is being liberated. Have a friend who is desperately allergic to any mushrooms so we have to be very careful that servers in restaurants understand that. Some people are more sensitive to substances that others aren't affected by in the least ala the recent gluten, peanut, corn, milk etc allergies that seem to be proliferating. Luckily I have never been affected by ingesting any mushrooms so far but wouldn't advise anyone to ingest mushrooms that you aren't absolutely certain of. Morels are so scrumptious that I prefer eating them straight up and not mixed into any dish. Side dish delicious.