Nancy2 replied to Lou:

>> Anyone have any tried and true experiences/recipes for these
>> incredibly expensive fungi?

> Oh, man, I don't think they should have been frozen...I don't know
> anyone here in Morel country who freezes them. I would think they'd
> get mushy.

We never had ours around long enough to freeze! I did find this link for
preserving them and it talks about freezing. Most of the suggestions say
you prepare them as if you were going to fry them. Come to think of it,
it's how she would freeze excess okra. Never in the simply raw state.

http://thegreatmorel.com/recipes2.html

> Just clean them a little (what critters???) and saute gently in
> butter. Eat them fresh or not at all.

Mom always soaked ours as well. The favored method of cooking back in
the day was the egg batter and fried method. It seemed like we fried
EVERYTHING back then. I wondered how my mom stayed so skinny -- she
wasn't eating what she cooked. LOL! I would sauté, but my sisters (those
that like mushrooms) preferred them battered and crispy.

Bob would probably use them as the base for a sauce. We haven't come
across Morels out here (yet).

--Lin