Hi all,
I recently made a morel brie in a way that I saw others use mushrooms on this forum- I powdered the morels and sprinkled them into the center of the brie, allowing them to rehydrate in the draining whey of the cheese. I just realized though, since they are only rehydrated and not cooked, are they unsafe to eat? Online there seems to be some conflicting information about the toxicity of raw morels, with some saying never to consume them as they contain hydrazine's, and other sites saying there is no confirmed evidence of this. Anyone have any experience doing similarly to what I did?