This spring has been great for morels. The season is short, only lasting a few weeks. My husband and son went foraging almost daily to pick these crazy mushrooms. There are so many varieties that grow in our area. They don't dry or store well which is why I think people are a bit crazy about them. It's a once a year, spring treat.
After picking, we cut them in half longways, soak them in salt water, rinse and then...
we eat them lightly breaded and fried or sauteed in quiches, on pizza, in cream of mushroom soup, etc. You can't eat this mushroom raw, it must be cooked.
Admittedly, this isn't my favorite mushroom. I prefer chanterelles ,but I will take what nature gives us and enjoy these for the season.
*Note, when picking mushrooms, an old onion bag is perfect to use. You should always use something that allows the spores to fall from the mushrooms as you walk, allowing them to reproduce the following year.
Last year was not as fruitful - we only found a few mushrooms.