This is how Morels look, just picked. They are hollow in side, spongy, with a extremely unique taste and texture.
For the dishes I cooked, I bought 4 pounds of Morel's from Earthy Delights. With shipping, the total cost was around $140.00.
Right before you are ready to use your Morel's, you'll need to soak them in water, for about 30 minutes. This gets any rid of any bugs hiding inside, and cleans the dirt. I HIGHLY recommend only doing this right before you are ready to cook them. Last year, I did it the day before, and found the Morels had deteriated a bit over night. You want to keep them dry and cool until you are ready to use them.
There are three types of morels. I've used black (the first picture) and yellow (above). The yellow ones tend to be a bit bigger, and taste better. In 2002 I used black. In 2003 I used yellow.
I usually make a Morel Dinner once a year, in mid to late spring. In 2003, the meal was:
In 2002, it was:
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