And it’s even more local than that. In the WA area you will find completely different mushrooms and have to be good at different positive idenfication techniques depending on what type of forest you are in
With very few exceptions, wild mushrooms are supposed to be cooked before eaten.
Do you have more info on uncooked morel risks?
The morels can be pretty nasty though compared to those on this list. E.g a common mistake is to dry them in a regular kitchen oven. When you do, you’ll risk endning up with bad headache or nausea if your kitchen isn’t well ventilated. This doesn’t exactly happen when drying porcini.
Morel toxicity is mentioned very briefly on the Wikipedia https://en.m.wikipedia.org/wiki/Morchella
Toxic mushrooms that can be confused for porcini are very rare in most countries. Rare enough that one can generally neglect the risk of ever seeing one. In places where those are common it might be another story of course.
I think that’s important to stress: advice like this is geographically local . The list of safest mushrooms to pick in North America is not necessarily the same list as it would be in Europe. Use local advice.