strong></h2>\r\nThe all time morel recipe in our family is to take your find of the day and sautee the morels in pure olive oil, fresh garlic, and add a little marsala wine. Very scrumptious!\r\n\r\n<b><em>Courtesy of Carla G</em> </b>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center></center><img class=\" wp-image-375 alignleft\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" />\r\n<h2 class=\"style11\"></h2>\r\n<h2 class=\"style11\"><strong>Another breading, oil and garlic ...</strong></h2>\r\nI noticed your website and found some of the recipes quite tempting. I can hardly wait for the season to come in so I can try them. Here is a recipe of ours...\r\n\r\nSoak the morel mushrooms in milk to coat, then roll in a mixture of half flour/half cornmeal. Salt/Pepper or use season salt. Add to a hot skillet of olive or canola oil with minced garlic or shallots. Tastes great as a side or top of a steak with them.\r\n\r\n<b><em>Courtesy of Steve and Carla G</em> </b>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center><img class=\" wp-image-375 alignleft\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Yet another tempting breaded variation...</strong></h2>\r\nI absolutely love this site! Keep up the good work and also to all the shroomers out there, keep the recipes coming!\r\n\r\nNow on to one of my favorites.\r\n\r\nAfter cleaning and soaking in salt water, take a couple of eggs and whip together. Dip morels in egg, completely coating the morel, then roll in whole wheat flour and fry in bacon grease, butter also is very good too. <img src=\"http://thegreatmorel.com/images/skillet.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" width=\"298\" height=\"224\" align=\"right\" border=\"0\" /> Right after putting morels in frying pan, sprinkle to your taste with Lemon and Pepper and/or a good garlic seasoning, then fry until golden brown on both sides! Throw some on a couple slices of bread for one killer mushroom sandwich w/mayo if you like, or just eat with your dinner. Very good either way! Enjoy!\r\n\r\n<em><b>Courtesy of Jeb Reed, Warfordsburg, PA.</b></em>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n<h3></h3>\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Recipe and Preserving Pages\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/recipes-2/\">Classic Morel Recipes</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/sample-page/more-morel-recipes#stuff\">Morels with Stuff</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/sample-page/more-morel-recipes#pasta\"><em>Morels with Pasta</em></a></strong></li>\r\n 	<li><strong><a dir=\"\" href=\"a href=\">Morels with Breakfast</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/sample-page/preserving-your-morels/\">Preserving your Morels</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/recipe-links/\">Recipe Links Page</a></strong></li>\r\n 	<li><strong><a href=\"#topofpage\">Top of Page</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n\r\n<center><img class=\"size-full wp-image-1046 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></center>&nbsp;\r\n\r\n<center><a href=\"http://dev.thegreatmorel.com/dir/welcome/disclaimer/\"><span style=\"color: #885e3e;\">Warning and Disclaimer</span></a></center>&nbsp;\";s:2:\"to\";s:24049:\"<a name=\"topofpage\"></a>\r\nConsider this page as your own personal Mushroom Cookbook. So head <img class=\"wp-image-216 alignright\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/texas-300x225.jpg\" alt=\"a bowl of yellow morels\" width=\"300\" height=\"225\" />for the kitchen, grab the butter, heat up the skillet, or fire up the grill. The Great Morel wishes to thank everyone who has contributed to this cookbook, which contains some of the finest mushroom recipes you may ever find.\r\n\r\nFrom good old fashion \"eggs and crackers\" to \"wine and pasta\" you\'ll find there is mething here that\'ll satisfy all your taste-buds!\r\n\r\nThe Great Morel receives lots of requests for various ways to preserve these tasty morsels, hence the creation of a page just for those. Check out some interesting ways of preserving your morels in the <a href=\"http://thegreatmorel.com/sample-page/preserving-your-morels/\"><strong><em><span style=\"color: #885e3e;\">Preserving section</span></em></strong> </a>of the cookbook.\r\n\r\n&nbsp;\r\n<table width=\"614\">\r\n<tbody>\r\n<tr>\r\n<td width=\"155\"><a href=\"#topofpage\"><em>Morels Alone</em></a></td>\r\n<td width=\"156\"><a href=\"http://thegreatmorel.com/sample-page/more-morel-recipes#pasta\"><em>Morels with Pasta</em></a></td>\r\n<td width=\"153\"><a href=\"http://thegreatmorel.com/sample-page/more-morel-recipes#stuff\"><em>Morels with Stuff</em></a></td>\r\n</tr>\r\n<tr>\r\n<td width=\"155\"><a href=\"http://thegreatmorel.com/sample-page/more-morel-recipes#breakfast\"><em>Morels with breakfast</em></a></td>\r\n<td width=\"156\"><a href=\"http://thegreatmorel.com/sample-page/preserving-your-morels/\"><em>Preserving Page</em></a></td>\r\n<!--\r\n<td width=\"153\"><a href=\"http://www.thegreatmorel.com/recipelinks.html\"><em>Recipe Links (new)</em></a></td>\r\n--></tr>\r\n<tr>\r\n<td></td>\r\n<td width=\"156\"><a href=\"#topofpage\">Return to Top of Page</a></td>\r\n<td></td>\r\n</tr>\r\n<tr>\r\n<td width=\"155\"></td>\r\n<td width=\"156\"></td>\r\n<td width=\"153\"></td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n&nbsp;\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"></h2>\r\n<h2 class=\"style11\"> <img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n<h2 class=\"style11\"></h2>\r\n<h2 class=\"style11\"><strong>Wood Family Favorite in a butter entrée</strong></h2>\r\nThis recipe has been the Wood family favorite for many years. You can substitute the crackers with flour if so desired.\r\n\r\n1 big haul of fresh morel mushrooms\r\n2 lbs real butter (or margarine)\r\n1 doz eggs\r\n1 box saltine crackers\r\n\r\n<b>Mushroom Preparation</b> - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesky critters. Leave soak in refrigerator for a couple of hours.\r\n<p style=\"padding-left: 60px;\"><em>Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refrigerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.</em></p>\r\n<b>Preparing the Feast</b> - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/step2.jpg\" alt=\"Batter and Dip\" width=\"317\" height=\"206\" /></center>\r\nPlace a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed\r\n<h5>Note: add more butter as needed and be carefull not to over heat the butter.</h5>\r\n<center></center>&nbsp;\r\n\r\n<b>Serving Suggestions</b> -You can eat\'m as fast as the cook can cook them. The Wood family typically feasts with burgers and fresh vegee\'s. Good company and shroom\'n stories of the day\'s hunt top off this great feast! It truly does not get any better than this!\r\n\r\n<strong><em>Courtesy of renowned Ohio shroomers Dave and Dan Wood</em></strong>\r\n\r\n&nbsp;\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" />\r\n\r\n<center></center>&nbsp;\r\n<h2 class=\"style11\"><strong>King of the Plate (Morels with Flour)</strong></h2>\r\nI can\'t for the life of me figure why anyone would ruin a perfectly good morel mushroom with saltine crackers!!\r\n\r\n<b>You need:</b>\r\n\r\nMorels (bunches of \'em)\r\nButter/Margarine (3-4 tbsp\'s)\r\nFrying Pan (non-stick is good...iron skillet is better)\r\nFlour (1/2 cup or so)\r\nSalt/Pepper to taste.\r\n\r\n<b>Directions:</b>\r\n\r\nMelt butter/margarin in frying pan (don\'t overheat it!!!!!)\r\nCoat Morels in flour (either in gallon ziplock bag that has flour in\r\nit or using a plate covered in flour)--coat the cleaned morels well with\r\nflour.\r\nSautee mushrooms (gently) in butter/margarine.\r\nSalt and pepper to taste.\r\nEat.\r\n\r\nI have introduced a dozen people to the mighty morel with this tried and true recipe -- which lets the <strong>mushroom be king of the plate</strong>. All of them have become converts and a few reported a nearly religious experience! Serve the mushrooms with homemade bread (warm) with butter and you have a meal betterthan any that has ever been served to royalty.\r\n\r\nThere is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn\'t have them any other way!!!!\r\n\r\n<b><em>Courtesy of Jim from Imperial</em> </b>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center><img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Half Rice Flour and Half Wheat Flour</strong></h2>\r\nHere is a tip you might try.\r\n\r\nI recently saw a recipe that won the best fish &amp; chips in Great Britain. The secret was using half rice flour and half wheat flour. They made the batter using beer/vodka along with baking soda. Scientifically speaking, I guess the alcohol disolves the \"sticky\" gluten in wheat flour, and rice flour doesn\'t have much gluten to begin with. It was more of a tempura style crunchy.\r\n\r\nAnyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.\r\n\r\nAlso, one of my friends said that when he is pining for morels in the winter, he just uses Portobellas. Actually pretty good if you cut them in 1/4\" strips and fry them the same way as morels. I added some nut flour made in the coffee grinder for that \"woody, nutty\" taste that is unique to morels. Not a bad substitute.\r\n\r\n<b><em>Courtesy of Bob F. in Indiana</em> </b>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center><img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Morel Mushroom Sauce</strong></h2>\r\nSautee in a few tablespoons hot butter \'til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filets, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETIT!!!\r\n\r\n<b>Preparation\r\n</b>In a 12\" non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no more than 1\" long. Sautee, stirring occassionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey\'s salt, and cook for a few min. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Serve.\r\n\r\nRecipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.\r\n\r\n<b><em>Courtesy of Jim Baymiller, Memphis TN</em>. </b>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center><img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Morels in Wine Sauce</strong></h2>\r\nGently sautè scallions and/or garlic with rehydrated morels, in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper.\r\n\r\nTo rehydrate, simply place in warm water or cooking liquid for one hour until plump.\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center><img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Grilled Shrooms...</strong></h2>\r\n\"Last night my husband put them on the barbecue grill. I did not know if I would like this but, they where delicious. He seasoned them with seasoning salt, just a bit and cooked them with our hamburgers.\r\n\r\nI like them battered in egg and milk and deep fried myself.\r\n\r\n<em><b>Courtesy of Mark &amp; Susan ...somewhere in Illinois</b></em>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center><img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Less is More...</strong></h2>\r\n\"I know that many people prefer to eat these with some kind of coating, i.e.. flour, crackers, etc.\r\n\r\nIn my opinion, Less is More!<img class=\"size-medium wp-image-376 alignright\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/basket-256x300.jpg\" alt=\"basket\" width=\"256\" height=\"300\" /> I usually serve morels with a Red Meat dish. Nothing like Morels and a big fat juicy steak off the grill! :-) I use an Iron Skillet and melt as much butter as needed to cover what shrooms I have. I season the morels with salt and pepper only, maybe season salt if my tastes buds desire, but that is all. Sautee\' the mushrooms, over medium heat, until desired doneness and enjoy! I feel if you doctor them up too much you are really taking away the true flavor of these magnificent jewels of the forest.\r\n\r\nThanks and see you in the woods.\"\r\n\r\n<em><b>Courtesy of Michael Hall - Goodland, Indiana</b></em>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center></center> <img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" />\r\n<h2 class=\"style11\"><strong>Simple Recipe with corn flakes...</strong></h2>\r\n\"I\'ve been hunting morels in NE Iowa now for over 20 years and I still think this is the best tasting (simple) recipe:\"\r\n\r\nIngredients: 2-3 eggs (depending on batch), butter, salt, Kellogg\'s Corn Flake Crumbs (not the cereal, but the Crumbs.)\r\nWhisk eggs in bowl until well mixed.\r\nFill another bowl with the Corn Flake Crumbs.\r\nAdd a pinch of salt if desired. (I prefer Kosher salt for more flavor, but use less.)\r\nDip morels into egg mixture\r\nLightly coat both sides of morel with Kellogg\'s Corn Flake Crumbs.\r\nFry in lots of butter and flip when light brown.\r\nAdd more butter as necessary until done. Delicious!\r\n\r\n<b><em>Courtesy of</em> </b>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" />\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"><strong>Pati\'s Best Morels recipe</strong></h2>\r\n\"Here is my DELICIOUS user-friendly recipe...\"\r\n\r\n~ Lightly wash and slice mushrooms lengthwise in half. Presoak in Salted water. (Preferably overnight). This helps to neutralize the acidâ¦to avoid \"digestive\" issues.\r\n~ Preheat app 1/3\" of cooking oil in a 10\" cast iron skillet over medium high heat. Prepare paper towels to drain excess oil from cooked mushrooms.\r\n\r\n<img class=\"alignleft wp-image-871 size-thumbnail\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/bernandjen-1-150x150.jpg\" alt=\"courtesy of Bern and Jen Ruse, Rock County Wisconsin\" width=\"150\" height=\"150\" />\r\n\r\n~ Rinse &amp; Drain mushrooms well in a large colander.\r\n\r\n&nbsp;\r\n\r\n~ Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.\r\n~ Add 1 C Flour, 1/2 Tbsp Lowry\'s seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.\r\n~ In a small bowl, whip 3 eggs. Add app 1/3 C water, 1/2 tsp of Lowry\'s &amp; Pepper...Mix well.\r\n~ With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.\r\n~ With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.\r\n~ Place into heated oilâ¦split-side down. Continue until pan is full.\r\n~ Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.\r\n~ Place onto paper towelsâ¦split side down. May salt lightly, but NOT necessary. Don\'t want to bury the mushroom flavorâ¦Good idea to taste-test first.\r\n~ Continue until all mushrooms are cookedâ¦May need to fend off eager consumers.\r\n\r\nGet plenty of rest to be ready to hunt for more the next day!! Bon Appettit!\r\n\r\n<em><b>Courtesy of PTO </b> - (Added March 2010)</em>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center><img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with potato chips...</strong></h2>\r\n\"This is a recipe I use to make what I call Crispy-Crunchie Mushrooms.\"\r\n\r\n1. Melt 1 stick of butter in a heavy skillet\r\n2. Use a rolling pin and crunch a bag of potato chips.\r\n3. Dip mushrooms in butter and roll in crunched potato chips.\r\n4. Fry till golden brown and top with a sprinkle of garlic salt.\r\n\r\n<em><b>Courtesy of Becky Wolfe, in Ohio</b></em>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center></center> <img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" />\r\n<h2 class=\"style11\"><strong>Ritz Crackers and Parmesan Cheese...</strong></h2>\r\n\"I am basically a new shroomer but still a shroomer nevertheless. My neighbor down the street is what I\'d call a professional shroomer. He and his wonderful wife let me in on this delicious recipe. Pretty simple. Adjust recipe depending on your number of table guests or personal glutony.\"\r\n\r\n<b>Ingredients:</b>\r\nOne extra large egg, beaten.\r\nOne part each -Ritz crackers (crushed fine) and shaker style parmesan cheese.Mbr&gt; Add fresh black pepper to taste.\r\nApproximately 8 to 10, 2-3 inch morels (halved)\r\nUnsalted Real Butter\r\n\r\n<b>Preparation:</b>\r\nMelt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.Serve hot -Enjoy the bounty. After tasting these I thought I\'d died and gone to Heaven.\r\n\r\n<em><b>Courtesy of <span style=\"color: #885e3e;\">Chuck Partak</span> - Coal City, IL</b></em>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center></center> <img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" />\r\n<h2 class=\"style11\"><strong>Bread Crumbs and Parmesan Cheese...</strong></h2>\r\nI forgot to tell you what I made with some of what I had found.\r\n\r\n<b>Ingredients:</b>\r\n1 cup bread crumbs\r\n1 tbs crushed black pepper\r\n1 tbs crushed sea salt\r\n3 tbs parmesan cheese, fine grated\r\n3-4 thick slices medium cheddar\r\n1 egg for eggwash\r\nabout 15-20 medium sized morels, washed and halfed\r\n\r\n<b>Preparation:</b>\r\nMix all dry ingreedients in a shallow bowl. Warm healthy amount of butter in small frying pan. beat egg and place in seperate shallow bowl. Dip shrooms in eggwash and dredge into breadcrumb mixture, immeditely place into hot butter. Fry until crispy golden brown, then arrange shrooms on small cookie sheet, placing a 1/4 inch strip of cheddar in the middle of each one.\r\n\r\nPlace into a preheated 375 degree oven for about 4-6 minutes, until cheese melts. Remove, let cool, and enjoy. Try with any of your favorite cheeses or spice up the breadcrums with some cayenne pepper and minced garlic.\r\n\r\n<em><b>Courtesy of Timmy - Grahm, Washington</b></em>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center><img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>A Grandmother\'s Morel Recipe ...</strong></h2>\r\nOne (1) batch of Morels, halved, cleaned &amp; soaked \"a while\" or overnight in salt water with a heavy plate weighing them down in the water, then rinsed well &amp; drained at cooking time.\r\n\r\nIn a wide shallow bowl: 1 Country Egg mixed with 1/4 c. milk\r\nIn a thick paper bag: 2 c. cornmeal with 1 t. black pepper mixed in.\r\nIn a deep well-seasoned cast-iron skillet, melt bacon grease 1\" deep. Get it good and hot but not smoking.\r\nNow dip your mushrooms in the milk and let them soak a little while your grease is heating.\r\nPick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.\r\nHold your hand on the bottom of the bag so <a href=\"http://thegreatmorel.com/mush/pic158v.html\"><img src=\"http://thegreatmorel.com/images/alaskablack1.jpg\" alt=\"Alaska black morels\" width=\"353\" height=\"270\" align=\"right\" border=\"0\" /></a> it doesn\'t break, and gently shake.\r\nAdd more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.\r\nTry to only turn them once, that way your coating stays on better.\r\nDon\'t salt, bacon grease is salty. When golden, drain on paper.\r\n\r\nBeing lazy, I gently dump the coated morels in a colander set in a larger bowl. This lets the loose stuff fall off and if you need to touch up any bare spots your coating is right there.\r\n\r\nMy husband\'s family uses cracker crumbs and they made a production line out of it for extra family fun. It truly doesn\'t get any better than this, and if there aren\'t Morels in Heaven, I\'m not sure I want to go there!\r\n\r\n<b><em>Courtesy of Laurie L</em> </b>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center></center> <img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" />\r\n<h2 class=\"style11\"><strong>Olive oil and garlic ...</strong></h2>\r\nThe all time morel recipe in our family is to take your find of the day and sautee the morels in pure olive oil, fresh garlic, and add a little marsala wine. Very scrumptious!\r\n\r\n<b><em>Courtesy of Carla G</em> </b>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center></center><img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" />\r\n<h2 class=\"style11\"></h2>\r\n<h2 class=\"style11\"><strong>Another breading, oil and garlic ...</strong></h2>\r\nI noticed your website and found some of the recipes quite tempting. I can hardly wait for the season to come in so I can try them. Here is a recipe of ours...\r\n\r\nSoak the morel mushrooms in milk to coat, then roll in a mixture of half flour/half cornmeal. Salt/Pepper or use season salt. Add to a hot skillet of olive or canola oil with minced garlic or shallots. Tastes great as a side or top of a steak with them.\r\n\r\n<b><em>Courtesy of Steve and Carla G</em> </b>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n\r\n<center><img class=\" wp-image-375 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/redbar-300x6.gif\" alt=\"redbar\" width=\"250\" height=\"5\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Yet another tempting breaded variation...</strong></h2>\r\nI absolutely love this site! Keep up the good work and also to all the shroomers out there, keep the recipes coming!\r\n\r\nNow on to one of my favorites.\r\n\r\nAfter cleaning and soaking in salt water, take a couple of eggs and whip together. Dip morels in egg, completely coating the morel, then roll in whole wheat flour and fry in bacon grease, butter also is very good too. <img src=\"http://thegreatmorel.com/images/skillet.jpg\" alt=\"Photo courtesy of Bern and Jen Ruse\" width=\"298\" height=\"224\" align=\"right\" border=\"0\" /> Right after putting morels in frying pan, sprinkle to your taste with Lemon and Pepper and/or a good garlic seasoning, then fry until golden brown on both sides! Throw some on a couple slices of bread for one killer mushroom sandwich w/mayo if you like, or just eat with your dinner. Very good either way! Enjoy!\r\n\r\n<em><b>Courtesy of Jeb Reed, Warfordsburg, PA.</b></em>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n<h3></h3>\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Recipe and Preserving Pages\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://thegreatmorel.com/recipes-2/\">Classic Morel Recipes</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/sample-page/more-morel-recipes#stuff\">Morels with Stuff</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/sample-page/more-morel-recipes#pasta\"><em>Morels with Pasta</em></a></strong></li>\r\n 	<li><strong><a dir=\"\" href=\"a href=\">Morels with Breakfast</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/sample-page/preserving-your-morels/\">Preserving your Morels</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/recipe-links/\">Recipe Links Page</a></strong></li>\r\n 	<li><strong><a href=\"#topofpage\">Top of Page</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n\r\n<center><img class=\"size-full wp-image-1046 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></center>&nbsp;\r\n\r\n<center><a href=\"http://thegreatmorel.com/welcome/disclaimer/\"><span style=\"color: #885e3e;\">Warning and Disclaimer</span></a></center>&nbsp;\";}i:10;a:4:{s:3:\"row\";i:33;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2952:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong><!--more--></p>\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:2944:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong><!--more--></p>\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://thegreatmorel.com/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:11;a:4:{s:3:\"row\";i:34;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:3161:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", th</strong><strong>en rest assured you will more than likely have a better understanding when you are finished. </strong><!--more--></p>\r\nThe Great Morel is known to be the most resourceful compilation of <img class=\"size-medium wp-image-4 alignleft\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/1standing-e1479240660727-300x265.jpg\" alt=\"1standing\" width=\"300\" height=\"265\" />information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:3145:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", th</strong><strong>en rest assured you will more than likely have a better understanding when you are finished. </strong><!--more--></p>\r\nThe Great Morel is known to be the most resourceful compilation of <img class=\"size-medium wp-image-4 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/1standing-e1479240660727-300x265.jpg\" alt=\"1standing\" width=\"300\" height=\"265\" />information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://thegreatmorel.com/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:12;a:4:{s:3:\"row\";i:35;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2941:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong></p>\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:2933:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong></p>\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://thegreatmorel.com/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:13;a:4:{s:3:\"row\";i:36;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2941:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong></p>\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:2933:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong></p>\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://thegreatmorel.com/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:14;a:4:{s:3:\"row\";i:37;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2972:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:2964:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://thegreatmorel.com/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:15;a:4:{s:3:\"row\";i:38;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2952:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong><!--more--></p>\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:2944:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong><!--more--></p>\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://thegreatmorel.com/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:16;a:4:{s:3:\"row\";i:39;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2972:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:2964:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the net. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://thegreatmorel.com/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:17;a:4:{s:3:\"row\";i:42;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:3103:\"<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\">The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</span></p>\r\n<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\">If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </span><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the Internet. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.<img class=\" wp-image-136 alignright\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/111.jpg\" alt=\"111\" width=\"408\" height=\"283\" />\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:3095:\"<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\">The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</span></p>\r\n<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\">If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </span><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the Internet. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.<img class=\" wp-image-136 alignright\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/111.jpg\" alt=\"111\" width=\"408\" height=\"283\" />\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:18;a:4:{s:3:\"row\";i:43;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:3137:\"<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></span></p>\r\n<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong></span><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the Internet. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what <img class=\" wp-image-136 alignright\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/111.jpg\" alt=\"111\" width=\"330\" height=\"229\" />may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:3129:\"<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></span></p>\r\n<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong></span><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the Internet. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what <img class=\" wp-image-136 alignright\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/111.jpg\" alt=\"111\" width=\"330\" height=\"229\" />may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:19;a:4:{s:3:\"row\";i:44;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2980:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the Internet. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:2972:\"<p style=\"padding-left: 90px;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></p>\r\n<p style=\"padding-left: 90px;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the Internet. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://thegreatmorel.com/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:20;a:4:{s:3:\"row\";i:45;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:1509:\"This photo gallery showcases the beauty of the morel in its natural environment.  Morels in nature and thanks to the contributions of the many great shroomers from all over the United States and other parts of the world for some pretty good photography work.  It is interesting to note the various ground cover in which they seem to grow.\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n[gallery type=\"rectangular\" ids=\"165,155,146,164,167,169,161,163,154,153,143,142,152,170,171,162,168,166,156,147,137,138,139,144,145,125,134,141,140,4,54,1130\"]\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Photo Galleries\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/photos/\">Nature Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\">Varieties Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/bragging-photos/\">Bragging Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/youthful-shroomers/\">Youthful Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/humorous/\">Humorous Gallery</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n\r\n<center>\r\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></center>\";s:2:\"to\";s:1461:\"This photo gallery showcases the beauty of the morel in its natural environment.  Morels in nature and thanks to the contributions of the many great shroomers from all over the United States and other parts of the world for some pretty good photography work.  It is interesting to note the various ground cover in which they seem to grow.\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n[gallery type=\"rectangular\" ids=\"165,155,146,164,167,169,161,163,154,153,143,142,152,170,171,162,168,166,156,147,137,138,139,144,145,125,134,141,140,4,54,1130\"]\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Photo Galleries\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://thegreatmorel.com/photos/\">Nature Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/morel-varieties/\">Varieties Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/bragging-photos/\">Bragging Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/youthful-shroomers/\">Youthful Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/humorous/\">Humorous Gallery</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n\r\n<center>\r\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></center>\";}i:21;a:4:{s:3:\"row\";i:48;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:379:\"The photo galleries are full of images collected by The Great Morel through the contributions of the many great shroomers from all over the United States and other parts of the world.\r\n\r\nConsider this the doorway to Shrooming Heaven so gethttp://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=53&amp;type=image&amp;TB_iframe=1 started by selecting a gallery below\";s:2:\"to\";s:371:\"The photo galleries are full of images collected by The Great Morel through the contributions of the many great shroomers from all over the United States and other parts of the world.\r\n\r\nConsider this the doorway to Shrooming Heaven so gethttp://thegreatmorel.com/wp-admin/media-upload.php?post_id=53&amp;type=image&amp;TB_iframe=1 started by selecting a gallery below\";}i:22;a:4:{s:3:\"row\";i:86;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:1736:\"Keeping the tradition alive. Kids....they don\'t have to find the biggest mushroom, they don\'t have to bag them by the dozens or pounds..... the expressions on their faces say it all.  To quote an email sent from a gentleman in Iowa,\r\n<p style=\"text-align: center;\">\"<i><b>This was great quality time we spent together. </b></i></p>\r\n<p style=\"text-align: center;\"><i><b>Tell everyone out there. </b></i></p>\r\n<p style=\"text-align: center;\"><i><b>Teach your kids to hunt. You will be so happy you did!</b></i>\"</p>\r\nThe Great Morel couldn\'t agree more!\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n[gallery type=\"rectangular\" ids=\"80,93,92,91,90,89,84,72,73,74,75,76,77,67,65,64,79,81,82,83,85,1012,86,66,87,94,1014,69,1000,1001,1003,1004,1005,1006,1007,1015,1009,1010,1011\"]\r\n\r\n&nbsp;\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Photo Galleries\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/photos/\">Nature Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\">Varieties Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/bragging-photos/\">Bragging Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/youthful-shroomers/\">Youthful Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/humorous/\">Humorous Gallery</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n<center>\r\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" />\r\n</center>\r\n\";s:2:\"to\";s:1688:\"Keeping the tradition alive. Kids....they don\'t have to find the biggest mushroom, they don\'t have to bag them by the dozens or pounds..... the expressions on their faces say it all.  To quote an email sent from a gentleman in Iowa,\r\n<p style=\"text-align: center;\">\"<i><b>This was great quality time we spent together. </b></i></p>\r\n<p style=\"text-align: center;\"><i><b>Tell everyone out there. </b></i></p>\r\n<p style=\"text-align: center;\"><i><b>Teach your kids to hunt. You will be so happy you did!</b></i>\"</p>\r\nThe Great Morel couldn\'t agree more!\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n[gallery type=\"rectangular\" ids=\"80,93,92,91,90,89,84,72,73,74,75,76,77,67,65,64,79,81,82,83,85,1012,86,66,87,94,1014,69,1000,1001,1003,1004,1005,1006,1007,1015,1009,1010,1011\"]\r\n\r\n&nbsp;\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Photo Galleries\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://thegreatmorel.com/photos/\">Nature Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/morel-varieties/\">Varieties Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/bragging-photos/\">Bragging Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/youthful-shroomers/\">Youthful Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/humorous/\">Humorous Gallery</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n<center>\r\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" />\r\n</center>\r\n\";}i:23;a:4:{s:3:\"row\";i:91;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:3095:\"The photo galleries are compilations of images collected by The Great Morel through the contributions of the many great shroomers from all over the United States and other parts of the world.\r\n\r\nConsider this the doorway to Shrooming Heaven so get started by selecting a gallery below. Once there, click on thumbnails to view the larger images.\r\n[table width =\"100%\" style =\" table-hover\" responsive =\"true\"]\r\n[table_head]\r\n[th_column][/th_column]\r\n[th_column][/th_column]\r\n[th_column][/th_column]\r\n[th_column][/th_column]\r\n[/table_head]\r\n[table_body]\r\n[table_row]\r\n[row_column] <a href=\"http://dev.thegreatmorel.com/dir/youthful-shroomers/\"><img class=\"alignnone wp-image-1122 size-full\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/m39-1.jpg\" alt=\"Youthful Gallery\" width=\"100\" height=\"77\" /></a>[/row_column]\r\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/photos/\"><img class=\"alignnone wp-image-1121 size-full\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/m11weedss.jpg\" alt=\"Nature Gallery\" width=\"100\" height=\"69\" /></a>[/row_column]\r\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/bragging-photos/\"><img class=\"alignnone wp-image-1120 size-full\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/jason_m_illinoiss.jpg\" alt=\"jason_m_illinoiss\" width=\"100\" height=\"75\" /></a>[/row_column]\r\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\"><img class=\"alignnone wp-image-1123 size-full\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/shapesandsizess.jpg\" alt=\"shapesandsizess\" width=\"100\" height=\"70\" /></a>[/row_column]\r\n[/table_row]\r\n[table_row]\r\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/youthful-shroomers/\">Youthful Gallery</a>[/row_column]\r\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/photos/\">Nature Gallery</a>[/row_column]\r\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/bragging-photos/\">Bragging Gallery</a>[/row_column]\r\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\">Varieties Gallery</a>[/row_column]\r\n[/table_row]\r\n\r\n[/table_body]\r\n[/table]\r\n\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Photo Galleries\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/photos/\">Nature Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\">Varieties Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/bragging-photos/\">Bragging Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/youthful-shroomers/\">Youthful Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/humorous/\">Humorous Gallery</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n\r\n<center>\r\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></center>\";s:2:\"to\";s:2951:\"The photo galleries are compilations of images collected by The Great Morel through the contributions of the many great shroomers from all over the United States and other parts of the world.\r\n\r\nConsider this the doorway to Shrooming Heaven so get started by selecting a gallery below. Once there, click on thumbnails to view the larger images.\r\n[table width =\"100%\" style =\" table-hover\" responsive =\"true\"]\r\n[table_head]\r\n[th_column][/th_column]\r\n[th_column][/th_column]\r\n[th_column][/th_column]\r\n[th_column][/th_column]\r\n[/table_head]\r\n[table_body]\r\n[table_row]\r\n[row_column] <a href=\"http://thegreatmorel.com/youthful-shroomers/\"><img class=\"alignnone wp-image-1122 size-full\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/m39-1.jpg\" alt=\"Youthful Gallery\" width=\"100\" height=\"77\" /></a>[/row_column]\r\n[row_column]<a href=\"http://thegreatmorel.com/photos/\"><img class=\"alignnone wp-image-1121 size-full\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/m11weedss.jpg\" alt=\"Nature Gallery\" width=\"100\" height=\"69\" /></a>[/row_column]\r\n[row_column]<a href=\"http://thegreatmorel.com/bragging-photos/\"><img class=\"alignnone wp-image-1120 size-full\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/jason_m_illinoiss.jpg\" alt=\"jason_m_illinoiss\" width=\"100\" height=\"75\" /></a>[/row_column]\r\n[row_column]<a href=\"http://thegreatmorel.com/morel-varieties/\"><img class=\"alignnone wp-image-1123 size-full\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/shapesandsizess.jpg\" alt=\"shapesandsizess\" width=\"100\" height=\"70\" /></a>[/row_column]\r\n[/table_row]\r\n[table_row]\r\n[row_column]<a href=\"http://thegreatmorel.com/youthful-shroomers/\">Youthful Gallery</a>[/row_column]\r\n[row_column]<a href=\"http://thegreatmorel.com/photos/\">Nature Gallery</a>[/row_column]\r\n[row_column]<a href=\"http://thegreatmorel.com/bragging-photos/\">Bragging Gallery</a>[/row_column]\r\n[row_column]<a href=\"http://thegreatmorel.com/morel-varieties/\">Varieties Gallery</a>[/row_column]\r\n[/table_row]\r\n\r\n[/table_body]\r\n[/table]\r\n\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Photo Galleries\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://thegreatmorel.com/photos/\">Nature Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/morel-varieties/\">Varieties Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/bragging-photos/\">Bragging Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/youthful-shroomers/\">Youthful Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/humorous/\">Humorous Gallery</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n\r\n<center>\r\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></center>\";}i:24;a:4:{s:3:\"row\";i:94;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:526:\"The photo galleries are compilations of images collected by The Great Morel through the contributions of the many great shroomers from all over the United States and other parts of the world.\r\n\r\nConsider this the doorway to Shrooming Heaven so get started by selecting a gallery below. Once there, click on thumbnails to view the larger images.\r\n\r\n&nbsp;\r\n\r\n<a href=\"http://dev.thegreatmorel.com/dir/youthful-shroomers/\">Youthful Shroomers</a>\r\n\r\n<a href=\"http://dev.thegreatmorel.com/dir/photos/\">Natures Finest</a>\r\n\r\n&nbsp;\";s:2:\"to\";s:510:\"The photo galleries are compilations of images collected by The Great Morel through the contributions of the many great shroomers from all over the United States and other parts of the world.\r\n\r\nConsider this the doorway to Shrooming Heaven so get started by selecting a gallery below. Once there, click on thumbnails to view the larger images.\r\n\r\n&nbsp;\r\n\r\n<a href=\"http://thegreatmorel.com/youthful-shroomers/\">Youthful Shroomers</a>\r\n\r\n<a href=\"http://thegreatmorel.com/photos/\">Natures Finest</a>\r\n\r\n&nbsp;\";}i:25;a:4:{s:3:\"row\";i:96;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:698:\"The photo galleries are compilations of images collected by The Great Morel through the contributions of the many great shroomers from all over the United States and other parts of the world.\r\n\r\nConsider this the doorway to Shrooming Heaven so get started by selecting a gallery below. Once there, click on thumbnails to view the larger images.\r\n\r\n&nbsp;\r\n\r\n<img class=\"alignnone size-full wp-image-108\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/m39s.jpg\" alt=\"m39s\" width=\"180\" height=\"139\" />    <a href=\"http://dev.thegreatmorel.com/dir/youthful-shroomers/\">Youthful Shroomers</a>\r\n\r\n<a href=\"http://dev.thegreatmorel.com/dir/photos/\">Natures Finest</a>\r\n\r\n&nbsp;\";s:2:\"to\";s:674:\"The photo galleries are compilations of images collected by The Great Morel through the contributions of the many great shroomers from all over the United States and other parts of the world.\r\n\r\nConsider this the doorway to Shrooming Heaven so get started by selecting a gallery below. Once there, click on thumbnails to view the larger images.\r\n\r\n&nbsp;\r\n\r\n<img class=\"alignnone size-full wp-image-108\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/m39s.jpg\" alt=\"m39s\" width=\"180\" height=\"139\" />    <a href=\"http://thegreatmorel.com/youthful-shroomers/\">Youthful Shroomers</a>\r\n\r\n<a href=\"http://thegreatmorel.com/photos/\">Natures Finest</a>\r\n\r\n&nbsp;\";}i:26;a:4:{s:3:\"row\";i:98;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:750:\"Keeping the tradition alive. Kids.... They don\'t have to find the biggest mushroom, they don\'t have to bag them by the dozens or pounds..... the expressions on their faces say it all.\r\n\r\nTo quote an email sent from a gentleman in Iowa, \"<i><b>This was great quality time we spent together. Tell everyone out there. Teach your kids to hunt. You will be so happy you did!</b></i>\" The Great Morel couldn\'t agree more! Please note that some of these images are very high quality and may take some time to load if you do not have high speed Internet.<img class=\"alignnone size-medium wp-image-94\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/tnmorel-300x225.jpg\" alt=\"tnmorel\" width=\"300\" height=\"225\" />\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\";s:2:\"to\";s:742:\"Keeping the tradition alive. Kids.... They don\'t have to find the biggest mushroom, they don\'t have to bag them by the dozens or pounds..... the expressions on their faces say it all.\r\n\r\nTo quote an email sent from a gentleman in Iowa, \"<i><b>This was great quality time we spent together. Tell everyone out there. Teach your kids to hunt. You will be so happy you did!</b></i>\" The Great Morel couldn\'t agree more! Please note that some of these images are very high quality and may take some time to load if you do not have high speed Internet.<img class=\"alignnone size-medium wp-image-94\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/tnmorel-300x225.jpg\" alt=\"tnmorel\" width=\"300\" height=\"225\" />\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\";}i:27;a:4:{s:3:\"row\";i:99;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:774:\"Keeping the tradition alive. Kids.... They don\'t have to find the biggest mushroom, they don\'t have to bag them by the dozens or pounds..... the expressions on their faces say it all.\r\n\r\nTo quote an email sent from a gentleman in Iowa, \"<i><b>This was great quality time we spent together. Tell everyone out there. Teach your kids to hunt. You will be so happy you did!</b></i>\" The Great Morel couldn\'t agree more! Please note that some of these images are very high quality and may take some time to load if you do not have high speed Internet.\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<img class=\"alignnone size-medium wp-image-94\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/tnmorel-300x225.jpg\" alt=\"tnmorel\" width=\"300\" height=\"225\" />\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\";s:2:\"to\";s:766:\"Keeping the tradition alive. Kids.... They don\'t have to find the biggest mushroom, they don\'t have to bag them by the dozens or pounds..... the expressions on their faces say it all.\r\n\r\nTo quote an email sent from a gentleman in Iowa, \"<i><b>This was great quality time we spent together. Tell everyone out there. Teach your kids to hunt. You will be so happy you did!</b></i>\" The Great Morel couldn\'t agree more! Please note that some of these images are very high quality and may take some time to load if you do not have high speed Internet.\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<img class=\"alignnone size-medium wp-image-94\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/tnmorel-300x225.jpg\" alt=\"tnmorel\" width=\"300\" height=\"225\" />\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\";}i:28;a:4:{s:3:\"row\";i:101;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2989:\"The photo galleries are compilations of images collected by The Great Morel through the contributions of the many great shroomers from all over the United States and other parts of the world.\n\nConsider this the doorway to Shrooming Heaven so get started by selecting a gallery below. Once there, click on thumbnails to view the larger images.\n[table width =\"100%\" style =\" table-hover\" responsive =\"true\"]\n[table_head]\n[th_column][/th_column]\n[th_column][/th_column]\n[th_column][/th_column]\n[th_column][/th_column]\n[/table_head]\n[table_body]\n[table_row]\n[row_column] <a href=\"http://dev.thegreatmorel.com/dir/youthful-shroomers/\"><img class=\"alignnone wp-image-1122 size-full\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/m39-1.jpg\" alt=\"Youthful Gallery\" width=\"100\" height=\"77\" /></a>[/row_column]\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/photos/\"><img class=\"alignnone wp-image-1121 size-full\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/m11weedss.jpg\" alt=\"Nature Gallery\" width=\"100\" height=\"69\" /></a>[/row_column]\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/bragging-photos/\"><img class=\"alignnone wp-image-1120 size-full\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/jason_m_illinoiss.jpg\" alt=\"jason_m_illinoiss\" width=\"100\" height=\"75\" /></a>[/row_column]\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\"><img class=\"alignnone wp-image-1123 size-full\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/shapesandsizess.jpg\" alt=\"shapesandsizess\" width=\"100\" height=\"70\" /></a>[/row_column]\n[/table_row]\n[table_row]\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/youthful-shroomers/\">Youthful Gallery</a>[/row_column]\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/photos/\">Nature Gallery</a>[/row_column]\n[row_column]<a href=\"http://dev.thegreatmorel.com/dir/bragging-photos/\">Bragging Gallery</a>[/row_column]\n[row_column]Varieties Gallery[/row_column]\n[/table_row]\n\n[/table_body]\n[/table]\n\n&nbsp;\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\nClick for Additional Photo Galleries\n</button>\n<ul class=\"dropdown-menu\">\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/photos/\">Nature Gallery</a></strong></li>\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\">Varieties Gallery</a></strong></li>\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/bragging-photos/\">Bragging Gallery</a></strong></li>\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/youthful-shroomers/\">Youthful Gallery</a></strong></li>\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/humorous/\">Humorous Gallery</a></strong></li>\n</ul>\n</div>\n&nbsp;\n\n<center>\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></center>\";s:2:\"to\";s:2853:\"The photo galleries are compilations of images collected by The Great Morel through the contributions of the many great shroomers from all over the United States and other parts of the world.\n\nConsider this the doorway to Shrooming Heaven so get started by selecting a gallery below. Once there, click on thumbnails to view the larger images.\n[table width =\"100%\" style =\" table-hover\" responsive =\"true\"]\n[table_head]\n[th_column][/th_column]\n[th_column][/th_column]\n[th_column][/th_column]\n[th_column][/th_column]\n[/table_head]\n[table_body]\n[table_row]\n[row_column] <a href=\"http://thegreatmorel.com/youthful-shroomers/\"><img class=\"alignnone wp-image-1122 size-full\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/m39-1.jpg\" alt=\"Youthful Gallery\" width=\"100\" height=\"77\" /></a>[/row_column]\n[row_column]<a href=\"http://thegreatmorel.com/photos/\"><img class=\"alignnone wp-image-1121 size-full\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/m11weedss.jpg\" alt=\"Nature Gallery\" width=\"100\" height=\"69\" /></a>[/row_column]\n[row_column]<a href=\"http://thegreatmorel.com/bragging-photos/\"><img class=\"alignnone wp-image-1120 size-full\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/jason_m_illinoiss.jpg\" alt=\"jason_m_illinoiss\" width=\"100\" height=\"75\" /></a>[/row_column]\n[row_column]<a href=\"http://thegreatmorel.com/morel-varieties/\"><img class=\"alignnone wp-image-1123 size-full\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/shapesandsizess.jpg\" alt=\"shapesandsizess\" width=\"100\" height=\"70\" /></a>[/row_column]\n[/table_row]\n[table_row]\n[row_column]<a href=\"http://thegreatmorel.com/youthful-shroomers/\">Youthful Gallery</a>[/row_column]\n[row_column]<a href=\"http://thegreatmorel.com/photos/\">Nature Gallery</a>[/row_column]\n[row_column]<a href=\"http://thegreatmorel.com/bragging-photos/\">Bragging Gallery</a>[/row_column]\n[row_column]Varieties Gallery[/row_column]\n[/table_row]\n\n[/table_body]\n[/table]\n\n&nbsp;\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\nClick for Additional Photo Galleries\n</button>\n<ul class=\"dropdown-menu\">\n 	<li><strong><a href=\"http://thegreatmorel.com/photos/\">Nature Gallery</a></strong></li>\n 	<li><strong><a href=\"http://thegreatmorel.com/morel-varieties/\">Varieties Gallery</a></strong></li>\n 	<li><strong><a href=\"http://thegreatmorel.com/bragging-photos/\">Bragging Gallery</a></strong></li>\n 	<li><strong><a href=\"http://thegreatmorel.com/youthful-shroomers/\">Youthful Gallery</a></strong></li>\n 	<li><strong><a href=\"http://thegreatmorel.com/humorous/\">Humorous Gallery</a></strong></li>\n</ul>\n</div>\n&nbsp;\n\n<center>\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></center>\";}i:29;a:4:{s:3:\"row\";i:107;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:46306:\"<a name=\"topofpage\"></a>\r\nThis page contains suggested ways of preserving your morels for<img class=\"size-full wp-image-682 alignleft\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/morels.jpg\" alt=\"morels\" width=\"245\" height=\"173\" /> later consumption. Over the years visitors to The Great Morel have offered up these suggestions - from freeze-drying to canning, you\'ll find various and interesting ways of saving them for that \"out-of-season\" special occasion! Click here to return to the <a href=\"http://dev.thegreatmorel.com/dir/recipes/\"><em>recipe page</em></a>.\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n<h4 style=\"text-align: center;\">Recipe Quick Index</h4>\r\n<table width=\"614\" align=\"center\">\r\n<tbody>\r\n<tr>\r\n<td style=\"text-align: center;\" width=\"155\"><a href=\"http://dev.thegreatmorel.com/dir/sample-page/more-morel-recipes#stuff\"><em>Morels with Stuff</em></a></td>\r\n<td style=\"text-align: center;\" width=\"156\"><a href=\"http://dev.thegreatmorel.com/dir/sample-page/more-morel-recipes#pasta\"><em>Morels with Pasta</em></a></td>\r\n<td style=\"text-align: center;\" width=\"153\"><a href=\"http://dev.thegreatmorel.com/dir/sample-page/more-morel-recipes#breakfast\"><em>Morels with breakfast</em></a></td>\r\n</tr>\r\n<tr>\r\n<td style=\"text-align: center;\" width=\"155\"><a href=\"http://dev.thegreatmorel.com/dir/recipes-2/\"><em>Morels in the Skillet</em></a></td>\r\n<td style=\"text-align: center;\" width=\"156\"><a href=\"#topofpage\"><em>Preserving Page</em></a></td>\r\n<td style=\"text-align: center;\" width=\"153\"><a href=\"http://dev.thegreatmorel.com/dir/recipe-links/\"><em>Recipe Links</em></a></td>\r\n</tr>\r\n<tr>\r\n<td style=\"text-align: center;\"></td>\r\n<td style=\"text-align: center;\" width=\"156\"><a href=\"#topofpage\">Return to Top of Page</a></td>\r\n<td></td>\r\n</tr>\r\n<tr>\r\n<td width=\"155\"></td>\r\n<td width=\"156\"></td>\r\n<td width=\"153\"></td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n\r\n&nbsp;\r\n<h2></h2>\r\n<h2></h2>\r\n<h3><strong>Freezing the Morel Mushroom</strong></h3>\r\n\"I don\'t know how many folks dry or freeze any excess (ya right, who has excess). I\'ve gone to freezing a couple of pounds for the winter months. After washing/soaking, I dust them with flour, put them on cookie sheet and freeze solid. The flour keeps em from sticking together in freezer bag. Works well.\"\r\n\r\n<strong><em>Courtesy of Doug Taylor , Normal, IL.</em></strong>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>A Freezing Secret</strong></h3>\r\n\"Hello, Just found your site and thought I\'d give you my freezing secret!! I clean and soak them, cut them in half, then dip them into beaten eggs, I then dip them in flour and fry them for 2 minutes on each side, remove and let cool. Place them in freezer bag and in the dead of winter when you finish frying them they taste as if you just picked them!!! Love the site, Rick \"\r\n\r\n<em><strong>Courtesy of Rick , Boonville, Missouri</strong> </em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Steve\'s Freezing suggestion</strong></h3>\r\n\"I take my mushrooms. Slice in half,and a little soaking in salty water to get rid of bugs, then I put them in a bowl and place in the microwave oven for about a minute till they reduce down and there is water in the bottom of the bowl. Then I separate them on a cookie sheet and place in the freezer. When they have frozen I place them in a vacuum sealer bag and when I use them in recipes I can easily separate them for the amount I need.\"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:steveeitman@hotmail.com\">Steve</a></strong></em>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Reggie\'s Freezing Technique - Don\'t use Salt</strong></h3>\r\n\"I have found when freezing morels if when you slice them in half, just rinse them in cold water to make sure they are clean. <strong>Do Not soak them in salt water!</strong> They are much firmer with a simple rinse and don\'t get as soft and mushy. Much more like fresh mushrooms when you get them out and cook them later. I just slice them in half, rinse in cold water, flour them dry and freeze them. Or I have rinsed and fried partially and then freeze. Either way I have found if you are going to freeze them, they are much better and firmer just rinsing and not soaking in salt water.\r\n\r\nYou will notice the difference when you soak them in salt water versus a simple rinse. After soaking in salt water they break down and become soft and limp. Which is ok if you are going to cook them at the moment, but not as good to preserve them.\"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:reggiebd@iowatelecom.net\">Reggie</a> , in Iowa</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Frozen Ready-To-Cook Deep Fried Morels</strong></h3>\r\n\"I tried this today and it worked nicely. I need to experiment on how long they keep frozen but they cooked up great after being frozen solid.\"\r\n\r\nPart #1\r\n<ul>\r\n 	<li>Prepare like your going to fry them fresh. I prefer to keep it simple.</li>\r\n 	<li>Cut Morels in half. Soak in salt water to remove bugs.</li>\r\n 	<li>Rinse and inspect for bugs and roll in a big bowl of plain flower w/a pinch of salt until nicely coated.</li>\r\n</ul>\r\nPart #2\r\n<ul>\r\n 	<li>Place on a cookie sheet and freeze for 2 hours.</li>\r\n 	<li>Place single layer of frozen morels in a Ziploc bag and remove all access air. Vacuum pack if you can.</li>\r\n 	<li>Store in freezer in a protective container or space where they wont get beat up.</li>\r\n 	<li>Cooking instructions.</li>\r\n 	<li>Heat butter to frying temp. Place frozen morels in. Do not move until the first side is browned to a crisp golden color. Side two cooks fast.</li>\r\n</ul>\r\nEnjoy!\r\n\r\n<strong><em>Courtesy of Jennifer - in WI (posted 2006)    </em></strong>\r\n<p style=\"padding-left: 30px;\"><strong> <a href=\"#topofpage\">Return to Top of Page</a></strong></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Frozen and Vacuum Packed</strong></h3>\r\n\"I cut them in half, then place them on a cookie sheet in the freezer just long to make them solid. Then vacuum pack them. They will not freezer burn or dry out. When you are ready, thaw and cook them how ever you want. \"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:joecheryl@alltel.net\">Glen Martin</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Freeze and serve Mushroom Mike\'s way....</strong></h3>\r\n\"Hello, For the past 20 years we have harvested and preserved our Morels by putting in salt water for 20 minutes after they are sliced in half, then thourly rinse in collinder until most of water is out. Then I take large frying pan with 1/4 lb of butter and fill pan with Morels and cook for 3 min at the maximum. <img class=\"wp-image-957 alignleft\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/step1.jpg\" alt=\"step1\" width=\"262\" height=\"185\" />Remove mushrooms from heat and store in large pan until cooled. Then we put three large spoonfuls in 1 qt freezer bags with slotted spoon to seperate from juice. After you have seperated from juice, I then add equal amounts of juice to each bag, seal then lay them flat on cookie sheet and flash freeze until thourly frozen. Then put frozen package in air tight box and store in freezer. When ready for meal of Morels, I put entire frozen pack into frying pan.( cut bag and put frozen block in pan and cover until they are thawed. Cook until they start to pop and butter is almost gone then poor on steak...Best method I have ever used....Try it, it is the best way I have found.\"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:jmichael.caswell@sbcglobal.net\">Mushroom Mike</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Another freeze and serve suggestion....</strong></h3>\r\n\"After a thorough washing, I like to slice them in half, dry them off and roll them in flour. Place about one to two tablespoons of real butter in a large frying pan. Fry the morels about 50% of the way and then place them on a cookie sheet with wax paper so they are not touching. At that point I will put the sheet into the freezer until they are completely frozen. From there I will put them in ziplock bags and store them for the winter in the freezer. This is very simple and does not require a lot of work. I like to wait until about 6 months from the season and take some to my dads to eat. \"\r\n\r\n\"When you are ready to eat, all you have to do is get out the skillet, add very little butter and cook them the remainder of the way.\"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:tlwentz@columbus.rr.com\">Tim W</a> - Lancaster, OH</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Tim\'s frozen suggestion....</strong></h3>\r\n\"My wife and I freeze a couple of gallon bags of sponge every year. We also find a lot of spikes (what I call snake heads) every year and when we find more than we can eat my wife puts them in quart containers and covers them with water then freeze them. I take them out, thaw them and put them over a roast with potatoes, carrots and onions. Wow what a flavor they make! It is especially good on deer roast.\"\r\n\r\n<strong><em>Courtesy of <a href=\"mailto:tdavis@ceresllp.com\">Tim D</a> - Indiana (added 3/27/2010)</em></strong>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Dehydrating the Morel Mushroom</strong></h3>\r\n\"I like to dehydrate my surplus mushrooms for future feasts. It is a treat to have them for Thanksgiving &amp; Christmas. I rehydrate them in half &amp; half or milk until tender, then I flour them up and fry in butter. I save the milk and make gravy with it. Best stuff in the world.\"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:ilvcritters@webtv.net\">Andrea Randleman</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>A unique and amazing utilization...</strong></h3>\r\nLast year I had a fantastic morel hunt. Even giving some away and eating till I was bloated, I was faced with a preservation dilemma.\r\n\r\nHere\'s the story of what I did (it\'s the RESULT that make this unique).\r\n<ul>\r\n 	<li>1. Cut in half lengthwise and clean (dollar store nylon brush slightly larger than a toothbrush), using as little water and scrubbing pressure as possible.</li>\r\n 	<li>2. Large ones get cut in half lengthwise again.</li>\r\n 	<li>3. Standard home dehydrator, 12 hours minimum.</li>\r\n 	<li>4. When thoroughly dry, store in airtight kitchen cannister.</li>\r\n</ul>\r\nRESULTING USAGE:\r\n\r\nWent on a week-long canoe trip three months later. While sitting around the campfire drinking beer, we placed large pinches of dried shrooms between our cheeks and gums (like a baseball player with chewing tobacco). And just left \'em there.\r\n\r\nIt takes awhile, ten minutes or so, for your saliva and the heat of your mouth to rehydrate the shrooms to where they start releasing their flavor, but once the process gets going... WOW! More than an hour of continual, INTENSE shroomy goodness per \"chaw.\"\r\n\r\nWe actually stopped drinking beer so as not to attenuate the taste experience (and getting me to stop drinking beer in camp usually requires a gun and a badge).\r\n\r\nNote well: You must resist the temptation to use your teeth... what we have here is time-released shroom juice.\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:ilvcritters@gunowners.org\">Craig</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>More Freeze Dried...and Unfreezing...</strong></h3>\r\n\"I so much enjoyed your recipes from the Great Morel Site! I am an avid shroomer myself and am fortunate enough to have a cottage in Northern Michigan. You can only find me on May weekends there in the woods enjoying the smells of wild onions and the great beauty of tiger lillies, trillium and morels.<img class=\"alignright wp-image-958 size-medium\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/msaxtell_3-300x225.jpg\" alt=\"Tray of Morels\" width=\"300\" height=\"225\" />\r\n\r\nWe eat lots of fresh morels, but I also freeze and dry them so that we can enjoy them throughout the year. For the morels that I freeze, I first clean them in water, draining on paper towels. They are then sauteed in butter with chopped shallots and fresh parsley, along with heavy cream and sometimes dry sherry. I store them in small soft margarine containers, wrapped in plastic, and marked with dates and contents. We carefully measure their use throughout the summer, fall and winter months and sometimes are lucky enough to have one or two left the following May.\r\n\r\nI use the frozen morels, mostly with boneless chicken that has been dusted in seasoned flour, sauteed in butter with cream and sherry, adding the tub of morels at the end to heat. It is one of our favorite meals. I also use them in rissoto and pasta fettucine, both with lots of fresh parmesan. Here\'s to a good hunting season in \'99!\"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:SKend75970@aol.com\">Sheryl Kendrick</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>String Dried Version....</strong></h3>\r\nI tried something 4 years ago and darn if it doesn\'t work. In 1999 I was lucky enough here in Ohio to find a hugh amount of morels one day. Too many to eat before they would go bad. So I tried this method of drying them. If you feel that any of the visitors to your site would like this information (it works, so I know they will), go ahead and post it and my address on you web.\r\n\r\nTake a large size sewing needle, large enough to handle some heavy thread. I found some in my wife\'s sewing basket.\r\n\r\nThread each morel through the base of the stem (just like stringing popcorn for the Christmas tree) and hang them upside down in the garage. Tie the two ends of the thread as far apart as necessary to insure that the morels do not touch each other. The tighter you stretch the thread the easier it will be to keep them from touching together. Now just let them hang there and dry out.\r\n\r\nOnce they are thoroughly dried (I left mine hang for many months) place the morels in a simple zip lock bag and store in the refrigerator.\r\n\r\nThis year I found 20 and my wife &amp; I enjoyed them as usual. That\'s all I could find this year so I decided to try the ones I dried in 1999. I soaked them over night, drained them good and patted them dry in paper towels and fried them as if they were fresh and guess what. We could not tell the difference in the dried ones and the fresh ones, honestly. Be sure and use a large bowl or pot because they will swell back up to their original size.\r\n\r\nI believe that they would have stayed good in my refrigerator indefinitely.\r\n\r\nI am 59 years old and have hunted morels ever since my dad took me out the first time when I was 3 years old. I am so happy to have discovered this easy method of preserving a good haul. From now on, I\'ll be stringing popcorn, uh, I mean morels every spring knowing that I can enjoy this wonderful treat all year long.\r\n\r\nThere it is, try it everyone......it really works.\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:ArtMayB@aol.com\">Art</a> , in Dayton, Ohio</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Air Drying....</strong></h3>\r\nI\'m fairly new to Morel Hunting, (about 5 yrs)...and this year, 2003, has been a winner. We ate, we shared, we ate somemore.\r\n\r\nWhen it came time to try and store them....the suggestion was made to dry them..... One of the 23,000,000 experts on the subject told us to lay out some Window screens (we used hardware cloth stretched between two 2x4\'s) on the deck. Spread the mushrooms out whole and uncleaned in the direct sunlight for the day, or until dry...\r\n\r\nWorked Great! They were completely dry in about 6-7 hrs. It was a sunny, 74 degree day with a light breeze. We were told to store them in a paper sack.\r\n\r\nI\'ll report back this fall when we eat our fill.\r\n\r\n<strong><em>Courtesy of <a href=\"mailto:offchiss@IowaTelecom.net\">Dave</a> , in Iowa</em></strong>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>A \"Canning\" recipe</strong></h3>\r\nNote from the Great Morel - please read this caution that procceds this suggestion regarding canning.\r\n\r\nI found a canning recipe and I think I might like this better than freezing or drying.\r\n\r\nSterilize wide mouth pint canning jars and add 1 teaspoon canning salt.\r\n\r\nFill jars with Morels......They sure look pretty when I set the morels in the jar stem down around the outside and stacked full and tight in the center.\r\n\r\nAdd room temperature distilled water or reverse osmosis (r/o) water straight from the tap\r\n\r\nPressure cook for 30 mimutes at 10 lbs pressure.\r\n\r\nBOY do these look beautiful.......when the mushrooms come out of the pressure canner there look like the jar has alot of water on the bottom....when cooled the morels seem to sink toward the bottom .....They look and taste GREAT. This recipe was given to me by a migrant morel hunter and he claims to have gotten the recipe from an old Amish cookbook.\r\n\r\nNOTE: DON\'T throw the the water you drain off the mushrooms away ...add it to your gravy ........ITS the BEST.\r\n\r\nFollow up note: Make sure you note that mushrooms of any type should never be canned in quarts.....pints or half pints/jelly jars. Hope anyone that tries the recipe enjoys them as much as myself.\r\n<p style=\"padding-left: 30px;\"><em><strong>Courtesy of <a href=\"mailto:Windybeth@aol.com\">Cindy</a> , in Ohio</strong></em></p>\r\n<p style=\"padding-left: 60px;\"><em><strong>Word of caution</strong> from another shroomer: \"I am e-mailing others with the information I have obtained about canning morel mushrooms. After talking with the County Extention office they had informed me that canning morels could be lethal. Morel mushrooms have toxic hydrozines and while cooking them this evaporates into the air but when canning these those toxins have no where to evaporate to so they go back into the mushrooms which form a botulism and can be deadly when ate. There is no safe pressure or poundage that they have come up with in order to pressure can these mushrooms. The National Center for Home Food Preservation is a good source when canning foods and they can be contacted at <a href=\"http://www.uga.edu/nchfp\">www.uga.edu/nchfp</a></em></p>\r\n<p style=\"padding-left: 60px;\"><em>Please let others know. I dumped the cans of mushrooms after obtaining this information and hope others do the same. The best way of preserving mushrooms is to freeze them. Thank you for allowing me to pass this information on.\"</em></p>\r\n<p style=\"padding-left: 60px;\"><em><strong>Courtesy of - Lynnette M</strong></em></p>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>More Canning Suggestions</strong></h3>\r\nWhile you are correct about the poisons I have two (2) separate canning recipes.\r\n\r\nOne requires you to precook the morels before canning by either, heat do not boil in just enough water to prevent sticking,\r\n\r\nThe second is to steam morels and use the water used in steaming to refill canning jars.\r\n\r\nThey are awesome!!\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:benderbeans@hotmail.com\">Scooby Doo</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>An Alternative Way To Dehydrate</strong></h3>\r\nHere is another method of preserving your spring harvest ( for those without a dehydrator):\r\n\r\nAfter soaking, washing and pat drying the morels, get out the needle and thread. Remove one or both racks from your oven, depending on how many shrooms you plan to dry. Tie the end of the thread onto one of the racks. Thread a few of the shrooms through the stem, then loop the thread around one of the wires on the rack. Thread a few more shrooms. loop the thread around the wire. Continue from one side of the oven rack to the next, and back and forth until you run out of shrooms or you decide that the rack is full. Then tie the end of the thread to the rack. If you run out of thread, start over with a new piece.\r\n\r\nCarefully place the rack back into the oven on the highest level so that the shrooms are suspended below the rack. You should be able to do the other rack at the same time. Set the oven to warm - approximately 160 degrees. Check after about 8 hours. You want them to be completely dry. They will be hard and very light.\r\n\r\nI have some that were lost, then found again two years later. Though not as good as fresh, they still worked great in a steak sauce!\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:DJColvig@ci.des-moines.ia.us\">Dave</a> in Des Moines, Iowa</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Another version of String Dried:</strong></h3>\r\nMy husband and I enjoyed your website and found portions of it quite humorous. My husband has been an avid \"shroomer\" for twenty-five years in the hills of Kentucky. His advise for preserving morels is to string them on dental floss, hang by the refrigerator for about 1 day, then store in quart jars in the freezer. They can either be crumbled for seasoning or rehydrated with milk at any time. This method of preserving will make the mushroom last for several years. Hope you enjoy this quick and convenient method.\r\n\r\n<em><strong>Courtesy of Barbie R.</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>A simple suggestion:</strong></h3>\r\nPlease don\'t tell people to cover their shrooms with paper towels. I put paper towels between layers once and all my shrooms tasted like paper. I put them on older cotton towels and they keep perfectly.\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:maynot@omni-tech.net\">Maynot</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>A \"from the begining to the end\" suggestion:</strong></h3>\r\nNice web site, but I about passed out when I read the preservation suggestions. We\'ve been hunting morels since we were kids in the 1950\'s. This year has been especially good!\r\n\r\nLike any mushroom, and perhaps even more than most, the morel will absorb water if washed or soaked. This not only dilutes the flavor, but destroys the texture or bite.\r\n\r\nNever wash or soak a morel. The need to do so is minimized if one harvests them correctly. Pinch off the mushroom just below the \"head.\" Carry your morels in a spore bag (never, ever use a bucket or plastic bag that does not deposit spores on the forest floor). If your spore bag has relatively large holes, much of the forest floor \"debris\" will fall off the heads and onto the forest floor as one walks about.\r\n\r\nAt home, spread out the morels on cotton towels. Cut each one--one at a time--into halves or quarters (depending on how lucky and how big the find). Expect to find pill bugs and many-legged insects inside, so keep the garbage can close by. Flick the living critters outta\' there! Use the tip of a knife blade to remove any brown spots that might be critter poo poo from the inside of the morel. The outside is generally quite clean. A simple brushing with a soft bristle brush, such as a good quality basting or pastry brush, will clean up the outside.\r\n\r\nIf you can resist eating them all right away, either tossed with fresh sage and quickly sautéed or tempura battered and fried, dry them for a special occasion dinner.\r\n\r\nTo dry the morels, spread them on a screen or rack. A stovetop down draft vent is an ideal \"dryer.\" Simply turn the down draft on low and in 12 hours, they\'ll be perfectly dried. No stovetop down draft vent? Place an oscillating fan in front of the morels and let it blow, let it blow, let it blow. Dehydrators will produce either good or disastrous results. If it\'s a commercial quality dehydrator, results will be excellent. The cheap plastic things with lightbulbs will produce too much humidity and ruin the morels.\r\n\r\nThe dried morels keep very well in a vacuum bag in a cool, dark place. Don\'t have one of those neat vacuum bagger machines? Toss them in a freezer bag and store them in the deep freeze. No freezer, store them in a tightly sealed jar in a cool, dark place.\r\n\r\nTo rehydrate a dried morel, bring some chicken broth (beef broth is too overpowering) to a boil. Pour it over some dried morels. They will rehydrate and puff up. Julienne the mushrooms and use the broth to make a gravy...clear gravy is made with cornstarch/rich, cream gravy is made with cream and flour. It\'s fabulous over pheasant crepes or rice timbales! Or,make morel soup! Put the rehydrated morels and broth in a blender and pulse on high until smooth. Add cream cheese chunks and more heated broth until the desired consistency and taste results. Serve crusty bread, tomato spread and tossed mesclan salad for a dinner straight from heaven!\r\n\r\n<em><strong>Courtesy of a <a href=\"mailto:callum2u@cornhusker.net\">Seasoned Morel Hunter</a> Seasoned Morel Hunter</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Freezing morels in milk cartons:</strong></h3>\r\nI began hunting morels with my dad when I was about 5 years old. That was 45 years ago. Every year I\'ve frozen the morels using the same method he taught me and it has proven to be a tried and true method for preserving those delicious morsels. After the day of hunting is through take the morels, slice them in half and soak them in a sink of cold salted water to kill any critters hiding inside. After soaking, take a clean paper milk carton, fill it with the morels, cover them with water (leave enough head space to allow for expansion) and place the carton in the freezer. This will freeze your morels a block of ice. When it\'s time to thaw them, just take the carton out of the freezer, sit it in the sink, and allow the ice to thaw. You\'ll have morels that are as fresh and as tasty as the day you picked them. Cook as usual and enjoy!\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\">Debbie</a> in the great state of Texas</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Brown Bag preserving:</strong></h3>\r\nI\'ve found that keeping moral mushrooms in a brown paper lunch bag in your refrigerator keeps them from shrinking - as opposed to dehydrating them. They will shrink a little, but not even close to the dehydrating them quickly.\r\n\r\nJust set the closed paper bag in the fridge and forget about it. Really! I\'ve done this for years. It will dry up and retain its shape and color. I\'ve already put a few big ones that I\'d like to keep this year in the fridge (to show friends that are less fortunate, and can\'t find them, what they look like). My grandfather taught me this. If you ever decide on eating them later, soak them in chicken broth, for a few hours, before cooking. I\'ve found that the mushrooms, once dried out, seem to last forever - if kept in the bag and in the fridge.\r\n\r\nGood luck to your future hunting!\r\n<p style=\"padding-left: 30px;\">Courtesy of Jon J. Czuhai</p>\r\n<p style=\"padding-left: 30px;\"> <em>Follow-up from Jon on his technique:</em></p>\r\n<p style=\"padding-left: 30px;\">Clean and soak them first with cold salt water - as normal to get any bugs and slugs out. Then pat them dry before putting them in the bag. You could just throw them in any order, in the bag, if you don\'t care to keep them as their perfect shape when dried.</p>\r\n<p style=\"padding-left: 30px;\">Truthfully, last year, I put multiple brown paper lunch bags, layered between mushrooms, all in a large grocery, brown paper bag. When they were dry I dumped them all together in one bag. This method is used to form perfect looking dried mushrooms.</p>\r\n<p style=\"padding-left: 30px;\">You can\'t put a bunch of them together until they are already dried. If you want to dry them, while keeping their original shape, keep them separated while in the brown paper bag.</p>\r\n<em><strong>Courtesy of Jon J. Czuhai</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Markie\'s Preserving Technique...</strong></h3>\r\nI like mushroom sandwiches. sauted morels on a good dry-toasted sourdough is yum. So in order to enjoy this in december, this is what I do.\r\n\r\nWhen I\'m picking, I have a plastic mesh bag and a lunchsack paper bag inside it. The obviously dirty morels go in the the plastic bag and the clean ones in the paper bag. Once home they are thumped on the counter then placed in a bowl. Water is added to the bowl and the morels are agitated and thumped against the side of the bowl. They are then transferred to a new rinse bowl, knifed in half (inside flushed if necessary) covered with new water and agitated and thumped. Once cleaned, in a ten-inch skillet one-half cup of water is brought to a boil. The mushrooms are added insides down (about 12 nice whites), covered with a lid and allowed to boil for a minute and an half. The product is poured back in to the bowl and allowed to cool a bit.\r\n\r\nHaving a vacuum plastic bag sealer, I find a casserole dish about the same width as the bag and take the morels and boil water, pour them into the bag and place it in the dish and express the air. Then stick in the freezer. Once frozen, I seal.\r\n\r\nCome eating time, the thawed bag\'s water is boiled with butter and maybe some garlic until the water is almost gone and then the \'shrooms are added for a minute or so. the \'shrooms and butter are poured on the dry toast and eaten. Almost as good as the day they were picked.\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\">Markie</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Keeping Them Fresh - Ted\'s Technique...</strong></h3>\r\nI apologize for taking so long to reply to you on how to keep and de-bug morels. My method also works on oyster mushrooms although they don\'t keep as long.\r\n<ol>\r\n<ul>\r\n 	<li>1. Sort out any fresh picked morels that should be eaten (mature, stained, etc.)</li>\r\n 	<li>2. Place the remainder of your morels in a clean, stainless steel bowl.</li>\r\n 	<li>3. Cover the top of the bowl with clean heavy duty paper towels (two layers) and mist the paper towels with clean cool water.</li>\r\n 	<li>4. Cover the paper towels with one layer of wax paper.</li>\r\n 	<li>5. Now place a hand or small bath towel over the entire bowl and place in the fridge.</li>\r\n 	<li>6. Every two to four days check your mushrooms and sort those that need eating, remove slugs, etc. from the under side of the paper towels and the sides of the bowl, re-mist the paper towels and place back in the fridge.</li>\r\n 	<li>7. Any mushrooms you eat should be cut in half lengthwise to check for any remaining \"bugs\" if any.</li>\r\n</ul>\r\n</ol>\r\nSoaking morels in salt water only kills the bugs and leaves them inside the water soaked and softened morel. Salt water is a trick for broccoli, not mushrooms.\r\n\r\nCaution: This method works for me every year but the little known and usually mis-identified \'half free morel\' (Morchella Semilibra) is very delicate and will only last a few short days. This morel is best eaten fresh.\r\n\r\nIt is a VERY tasty morel and often only comes up every two to three years. I am lucky enough to have found three large patches of the half free morel that come up every year. If you find any, I suggest that you try them. You won\'t be disappointed. I hope you find this useful and continue your shroom quest.\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:dwatt@charter.net\">Ted Grossmeyer</a> from Empire, Michigan</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>No Freeze Morel - Mushroom Powder and Pickling them...</strong></h3>\r\nI\'ve been checking in with your site for a couple years now, and thought I might chime in for the \"Preserving\" Department. I am lucky enough to live in the fertile Willamette Valley of the Pacific Northwest, and have been picking numerous fungi for many years. Needless to say, around here any passionate shroomer with a reliable car will often have more than enough fungus for themselves, their friends, for bartering and for storage. Although freezing is the generally accepted \"best method\" of storage, I have never had a sizable freezer capacity (such as a chest freezer or stand-alone) - and the small ice box in the top of my fridge is usually reserved for meat &amp; ice cream. In this respect, I can only assume I am one of many. I am an avid wild food forager of all types, and have always relied on my pantry for long-term storage - usually dried or pickled, just like the ancients. Mushrooms are no exception. <a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\" target=\"_blank\"><img class=\"alignleft wp-image-960\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/Tray_3-300x239.jpg\" alt=\"Varieties\" width=\"256\" height=\"204\" /></a>\r\n\r\nI thought I would share two of my favorite shroom-saving methods, both of which will give you a product very unlike the fresh mushroom - that is, if you want to maintain as much integrity of freshness as possible, then dry or freeze them. But if you like to play with your food, make your own ingredients, or improvise your daily menu, then I would suggest making mushroom powder or pickling them.\r\n\r\nMushroom powder is a high-priced snob-store delicacy that you can make at home for absolutely nothing. It is a fantastic addition to your spice cabinet, and can be used as: a soup stock, to flavor grains &amp; stuffings (add to water before cooking), as a dredge (add to the flour or coating mix of fried food like chicken, fish or veggies), or a flavor enhancer (what the Japanese call \"umami\") for gravies &amp; pan sauces. Use it almost as you would dried mushrooms, but in applications where you want the flavor without the substance. It lends a rich mushroom \"essence\" to any recipe it is applied. (Use this method to make powder out of any mushroom).\r\n\r\n- Clean the mushrooms as to your standard procedure (w/ or w/o water or salt or pre-cooking or not - it doesn\'t matter)\r\n\r\n- Slice morels in half or quarters, and thoroughly dehydrate (any drying method will work, but must be completely dry before proceeding)-Toast the dried morels in a 200° oven for 10-15 minutes, or until they start to smell aromatic (they scent of toasted earthiness should hit you as soon as you open the oven door)\r\n\r\n- Spread out in thin layers to cool - don\'t pile them up in a bowl to cool, because they can produce condensation inside the bowl, and will need to be re-dehydrated. Baking sheets, serving platters and window screens would all work well.-Working in small batches (about 1 cup at a time) grind the morels to powder in the blender. Start by pulsing a few times to break them up, and then 10-15 seconds on high. Sift this, or knock it through a wire strainer, to separate any bigger pieces that need to go back in the blender.\r\n\r\n- Once everything is ground &amp; sifted, add 1/4 teaspoon each of salt &amp; pepper and 1/2 teaspoon of cornstarch for each 1 cup of morel powder. (The cornstarch prevents caking, and is completely optional. The small amount of salt &amp; pepper round-out the earthiness of the morels - I use powdered salt &amp; powdered white pepper so it assimilates nicely into the mushroom powder for a consistent texture. For powdered salt, just zap some sea salt in the blender until it\'s a fine texture.)\r\n\r\n- Mix thoroughly &amp; store in a jar with a tight-fitting lid. This is better than any commercial soup stock, with much less salt, and no preservatives. About 4 pounds of morels will yield about 1 pint of powder.\r\n\r\n<strong>The Pickling Recipe...</strong>\r\n\r\nThe pickling recipe I use for mushrooms is fantastic, and I use it for morels, chanterelles, matsutake, hedgehog, bolete &amp; leccinum caps and even corals (not so good with lobsters, sulphur shelf or hen of the woods, though). I like to use white wine vinegar, but cider vinegar is good too, as is cane vinegar (available from your Asian grocer) as long as it has 5% acidity. Make sure you check the label - Rice wine vinegar would be good too, but has less acidity and is unsuitable for canning. Also, this recipe does not pose the same botulism threat as the recipe for fresh-canned morels, for two reasons: 1)the mushrooms are cooked thoroughly before processing, and 2) the acidity level is high enough to prevent botulism growth. <strong>The dangers of botulism in canned food is no joke, and definitive sources on home food-preservation science have always advised against fresh-canned wild mushrooms</strong> (even though you can always find an old-timer who has \"always done it this way before...\"). Salt or vinegar based brines, like this one, is the only accepted safe way around it. And safety is always good - delicious just makes it better! Use these as a stand-alone pickle, on an appetizer plate or chopped into pasta salad.\r\n\r\n<strong>Ingredients (Makes 7-8 half pints)</strong> 2 pounds mushrooms 3 cups vinegar of at least 5% acidity (check the label) 1 cup water 1 cup dry white wine 1/3 cup sugar 2 tablespoons pickling salt 16 black peppercorns 16 coriander seeds 8 dried bay leaves\r\n\r\n- Prepare your canner, jars and lids as per the manufacturer\'s directions\r\n\r\n- Wash mushrooms, dry with towels or salad spinner, and cut in halves or quarters\r\n\r\n- Combine the vinegar, water, wine, sugar &amp; pickling salt in a large pot. Bring the mixture to a boil and then add the mushrooms. Bring the mixture back to a boil, then reduce the heat and simmer for 5 minutes.\r\n\r\n- To each hot, sterilized jar, add 2 pepper corns, 2 coriander seeds and 1 bay leaf. Then fill with hot mushrooms leaving 1/2 inch headspace at the top of each jar. Cover the mushrooms with hot pickling liquid.\r\n\r\n- Thoroughly wipe the rims and threads of the jars, set the lids and screw on the rings. Any jar that has more than 1/2 inch headspace should be refrigerated, not processed.\r\n\r\n- Process for 10 minutes in a boiling water canner. Let cool for 12 to 24. To test the seal, press down on the lid - it should not move.\r\n\r\n- Allow the pickle to cure for at least 2 weeks before using. The pickled wild mushrooms will keep for up to 1 year.\r\n\r\n- Discard if at any time the mixture looks moldy, foamy or murky, or if it does not smell right when opened.\r\n\r\nWell, that\'s my 2 cents worth - this ended up being longer than I thought it would, so if you choose to share it, please feel free to edit for brevity or clarity. I love what guys like you &amp; matsiman &amp; wildman Steve Brill do for the world of foraging - takin\' it from mythology to methodology.\r\n\r\nThank you much, and happy hunting!\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:anderchad@comcast.net\">Chad</a> - in Eugene, OR</strong></em>\r\n\r\nShawna from Wyoming offers this thought: I would highly recommend doing this outdoors or on and enclosed patio on a windless day. It produces a lot of fine dust and is bad for people with allergies. I\'m not usually too sensitive to pollen, dust, etc. but this made me sneeze a lot. Just thought I would add that little note.\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Recipe and Preserving Pages\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/recipes-2/\">Classic Morel Recipes</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/sample-page/more-morel-recipes#stuff\">Morels with Stuff</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/sample-page/more-morel-recipes#pasta\"><em>Morels with Pasta</em></a></strong></li>\r\n 	<li><strong><a dir=\"\" href=\"a href=\">Morels with Breakfast</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/sample-page/preserving-your-morels/\">Preserving your Morels</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/recipe-links/\">Recipe Links Page</a></strong></li>\r\n 	<li><strong><a href=\"#topofpage\">Top of Page</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n\r\n<center><a href=\"http://http://dev.thegreatmorel.com/dir/\"><img class=\"size-full wp-image-1046 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></a></center>&nbsp;\r\n\r\n<center><a href=\"http://dev.thegreatmorel.com/dir/welcome/disclaimer/\"><span style=\"color: #885e3e;\">Warning and Disclaimer</span></a></center>&nbsp;\";s:2:\"to\";s:45946:\"<a name=\"topofpage\"></a>\r\nThis page contains suggested ways of preserving your morels for<img class=\"size-full wp-image-682 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/morels.jpg\" alt=\"morels\" width=\"245\" height=\"173\" /> later consumption. Over the years visitors to The Great Morel have offered up these suggestions - from freeze-drying to canning, you\'ll find various and interesting ways of saving them for that \"out-of-season\" special occasion! Click here to return to the <a href=\"http://thegreatmorel.com/recipes/\"><em>recipe page</em></a>.\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n<h4 style=\"text-align: center;\">Recipe Quick Index</h4>\r\n<table width=\"614\" align=\"center\">\r\n<tbody>\r\n<tr>\r\n<td style=\"text-align: center;\" width=\"155\"><a href=\"http://thegreatmorel.com/sample-page/more-morel-recipes#stuff\"><em>Morels with Stuff</em></a></td>\r\n<td style=\"text-align: center;\" width=\"156\"><a href=\"http://thegreatmorel.com/sample-page/more-morel-recipes#pasta\"><em>Morels with Pasta</em></a></td>\r\n<td style=\"text-align: center;\" width=\"153\"><a href=\"http://thegreatmorel.com/sample-page/more-morel-recipes#breakfast\"><em>Morels with breakfast</em></a></td>\r\n</tr>\r\n<tr>\r\n<td style=\"text-align: center;\" width=\"155\"><a href=\"http://thegreatmorel.com/recipes-2/\"><em>Morels in the Skillet</em></a></td>\r\n<td style=\"text-align: center;\" width=\"156\"><a href=\"#topofpage\"><em>Preserving Page</em></a></td>\r\n<td style=\"text-align: center;\" width=\"153\"><a href=\"http://thegreatmorel.com/recipe-links/\"><em>Recipe Links</em></a></td>\r\n</tr>\r\n<tr>\r\n<td style=\"text-align: center;\"></td>\r\n<td style=\"text-align: center;\" width=\"156\"><a href=\"#topofpage\">Return to Top of Page</a></td>\r\n<td></td>\r\n</tr>\r\n<tr>\r\n<td width=\"155\"></td>\r\n<td width=\"156\"></td>\r\n<td width=\"153\"></td>\r\n</tr>\r\n</tbody>\r\n</table>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n\r\n&nbsp;\r\n<h2></h2>\r\n<h2></h2>\r\n<h3><strong>Freezing the Morel Mushroom</strong></h3>\r\n\"I don\'t know how many folks dry or freeze any excess (ya right, who has excess). I\'ve gone to freezing a couple of pounds for the winter months. After washing/soaking, I dust them with flour, put them on cookie sheet and freeze solid. The flour keeps em from sticking together in freezer bag. Works well.\"\r\n\r\n<strong><em>Courtesy of Doug Taylor , Normal, IL.</em></strong>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>A Freezing Secret</strong></h3>\r\n\"Hello, Just found your site and thought I\'d give you my freezing secret!! I clean and soak them, cut them in half, then dip them into beaten eggs, I then dip them in flour and fry them for 2 minutes on each side, remove and let cool. Place them in freezer bag and in the dead of winter when you finish frying them they taste as if you just picked them!!! Love the site, Rick \"\r\n\r\n<em><strong>Courtesy of Rick , Boonville, Missouri</strong> </em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Steve\'s Freezing suggestion</strong></h3>\r\n\"I take my mushrooms. Slice in half,and a little soaking in salty water to get rid of bugs, then I put them in a bowl and place in the microwave oven for about a minute till they reduce down and there is water in the bottom of the bowl. Then I separate them on a cookie sheet and place in the freezer. When they have frozen I place them in a vacuum sealer bag and when I use them in recipes I can easily separate them for the amount I need.\"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:steveeitman@hotmail.com\">Steve</a></strong></em>\r\n<h6 style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></h6>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Reggie\'s Freezing Technique - Don\'t use Salt</strong></h3>\r\n\"I have found when freezing morels if when you slice them in half, just rinse them in cold water to make sure they are clean. <strong>Do Not soak them in salt water!</strong> They are much firmer with a simple rinse and don\'t get as soft and mushy. Much more like fresh mushrooms when you get them out and cook them later. I just slice them in half, rinse in cold water, flour them dry and freeze them. Or I have rinsed and fried partially and then freeze. Either way I have found if you are going to freeze them, they are much better and firmer just rinsing and not soaking in salt water.\r\n\r\nYou will notice the difference when you soak them in salt water versus a simple rinse. After soaking in salt water they break down and become soft and limp. Which is ok if you are going to cook them at the moment, but not as good to preserve them.\"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:reggiebd@iowatelecom.net\">Reggie</a> , in Iowa</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Frozen Ready-To-Cook Deep Fried Morels</strong></h3>\r\n\"I tried this today and it worked nicely. I need to experiment on how long they keep frozen but they cooked up great after being frozen solid.\"\r\n\r\nPart #1\r\n<ul>\r\n 	<li>Prepare like your going to fry them fresh. I prefer to keep it simple.</li>\r\n 	<li>Cut Morels in half. Soak in salt water to remove bugs.</li>\r\n 	<li>Rinse and inspect for bugs and roll in a big bowl of plain flower w/a pinch of salt until nicely coated.</li>\r\n</ul>\r\nPart #2\r\n<ul>\r\n 	<li>Place on a cookie sheet and freeze for 2 hours.</li>\r\n 	<li>Place single layer of frozen morels in a Ziploc bag and remove all access air. Vacuum pack if you can.</li>\r\n 	<li>Store in freezer in a protective container or space where they wont get beat up.</li>\r\n 	<li>Cooking instructions.</li>\r\n 	<li>Heat butter to frying temp. Place frozen morels in. Do not move until the first side is browned to a crisp golden color. Side two cooks fast.</li>\r\n</ul>\r\nEnjoy!\r\n\r\n<strong><em>Courtesy of Jennifer - in WI (posted 2006)    </em></strong>\r\n<p style=\"padding-left: 30px;\"><strong> <a href=\"#topofpage\">Return to Top of Page</a></strong></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Frozen and Vacuum Packed</strong></h3>\r\n\"I cut them in half, then place them on a cookie sheet in the freezer just long to make them solid. Then vacuum pack them. They will not freezer burn or dry out. When you are ready, thaw and cook them how ever you want. \"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:joecheryl@alltel.net\">Glen Martin</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Freeze and serve Mushroom Mike\'s way....</strong></h3>\r\n\"Hello, For the past 20 years we have harvested and preserved our Morels by putting in salt water for 20 minutes after they are sliced in half, then thourly rinse in collinder until most of water is out. Then I take large frying pan with 1/4 lb of butter and fill pan with Morels and cook for 3 min at the maximum. <img class=\"wp-image-957 alignleft\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/step1.jpg\" alt=\"step1\" width=\"262\" height=\"185\" />Remove mushrooms from heat and store in large pan until cooled. Then we put three large spoonfuls in 1 qt freezer bags with slotted spoon to seperate from juice. After you have seperated from juice, I then add equal amounts of juice to each bag, seal then lay them flat on cookie sheet and flash freeze until thourly frozen. Then put frozen package in air tight box and store in freezer. When ready for meal of Morels, I put entire frozen pack into frying pan.( cut bag and put frozen block in pan and cover until they are thawed. Cook until they start to pop and butter is almost gone then poor on steak...Best method I have ever used....Try it, it is the best way I have found.\"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:jmichael.caswell@sbcglobal.net\">Mushroom Mike</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Another freeze and serve suggestion....</strong></h3>\r\n\"After a thorough washing, I like to slice them in half, dry them off and roll them in flour. Place about one to two tablespoons of real butter in a large frying pan. Fry the morels about 50% of the way and then place them on a cookie sheet with wax paper so they are not touching. At that point I will put the sheet into the freezer until they are completely frozen. From there I will put them in ziplock bags and store them for the winter in the freezer. This is very simple and does not require a lot of work. I like to wait until about 6 months from the season and take some to my dads to eat. \"\r\n\r\n\"When you are ready to eat, all you have to do is get out the skillet, add very little butter and cook them the remainder of the way.\"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:tlwentz@columbus.rr.com\">Tim W</a> - Lancaster, OH</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Tim\'s frozen suggestion....</strong></h3>\r\n\"My wife and I freeze a couple of gallon bags of sponge every year. We also find a lot of spikes (what I call snake heads) every year and when we find more than we can eat my wife puts them in quart containers and covers them with water then freeze them. I take them out, thaw them and put them over a roast with potatoes, carrots and onions. Wow what a flavor they make! It is especially good on deer roast.\"\r\n\r\n<strong><em>Courtesy of <a href=\"mailto:tdavis@ceresllp.com\">Tim D</a> - Indiana (added 3/27/2010)</em></strong>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Dehydrating the Morel Mushroom</strong></h3>\r\n\"I like to dehydrate my surplus mushrooms for future feasts. It is a treat to have them for Thanksgiving &amp; Christmas. I rehydrate them in half &amp; half or milk until tender, then I flour them up and fry in butter. I save the milk and make gravy with it. Best stuff in the world.\"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:ilvcritters@webtv.net\">Andrea Randleman</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>A unique and amazing utilization...</strong></h3>\r\nLast year I had a fantastic morel hunt. Even giving some away and eating till I was bloated, I was faced with a preservation dilemma.\r\n\r\nHere\'s the story of what I did (it\'s the RESULT that make this unique).\r\n<ul>\r\n 	<li>1. Cut in half lengthwise and clean (dollar store nylon brush slightly larger than a toothbrush), using as little water and scrubbing pressure as possible.</li>\r\n 	<li>2. Large ones get cut in half lengthwise again.</li>\r\n 	<li>3. Standard home dehydrator, 12 hours minimum.</li>\r\n 	<li>4. When thoroughly dry, store in airtight kitchen cannister.</li>\r\n</ul>\r\nRESULTING USAGE:\r\n\r\nWent on a week-long canoe trip three months later. While sitting around the campfire drinking beer, we placed large pinches of dried shrooms between our cheeks and gums (like a baseball player with chewing tobacco). And just left \'em there.\r\n\r\nIt takes awhile, ten minutes or so, for your saliva and the heat of your mouth to rehydrate the shrooms to where they start releasing their flavor, but once the process gets going... WOW! More than an hour of continual, INTENSE shroomy goodness per \"chaw.\"\r\n\r\nWe actually stopped drinking beer so as not to attenuate the taste experience (and getting me to stop drinking beer in camp usually requires a gun and a badge).\r\n\r\nNote well: You must resist the temptation to use your teeth... what we have here is time-released shroom juice.\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:ilvcritters@gunowners.org\">Craig</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>More Freeze Dried...and Unfreezing...</strong></h3>\r\n\"I so much enjoyed your recipes from the Great Morel Site! I am an avid shroomer myself and am fortunate enough to have a cottage in Northern Michigan. You can only find me on May weekends there in the woods enjoying the smells of wild onions and the great beauty of tiger lillies, trillium and morels.<img class=\"alignright wp-image-958 size-medium\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/msaxtell_3-300x225.jpg\" alt=\"Tray of Morels\" width=\"300\" height=\"225\" />\r\n\r\nWe eat lots of fresh morels, but I also freeze and dry them so that we can enjoy them throughout the year. For the morels that I freeze, I first clean them in water, draining on paper towels. They are then sauteed in butter with chopped shallots and fresh parsley, along with heavy cream and sometimes dry sherry. I store them in small soft margarine containers, wrapped in plastic, and marked with dates and contents. We carefully measure their use throughout the summer, fall and winter months and sometimes are lucky enough to have one or two left the following May.\r\n\r\nI use the frozen morels, mostly with boneless chicken that has been dusted in seasoned flour, sauteed in butter with cream and sherry, adding the tub of morels at the end to heat. It is one of our favorite meals. I also use them in rissoto and pasta fettucine, both with lots of fresh parmesan. Here\'s to a good hunting season in \'99!\"\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:SKend75970@aol.com\">Sheryl Kendrick</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>String Dried Version....</strong></h3>\r\nI tried something 4 years ago and darn if it doesn\'t work. In 1999 I was lucky enough here in Ohio to find a hugh amount of morels one day. Too many to eat before they would go bad. So I tried this method of drying them. If you feel that any of the visitors to your site would like this information (it works, so I know they will), go ahead and post it and my address on you web.\r\n\r\nTake a large size sewing needle, large enough to handle some heavy thread. I found some in my wife\'s sewing basket.\r\n\r\nThread each morel through the base of the stem (just like stringing popcorn for the Christmas tree) and hang them upside down in the garage. Tie the two ends of the thread as far apart as necessary to insure that the morels do not touch each other. The tighter you stretch the thread the easier it will be to keep them from touching together. Now just let them hang there and dry out.\r\n\r\nOnce they are thoroughly dried (I left mine hang for many months) place the morels in a simple zip lock bag and store in the refrigerator.\r\n\r\nThis year I found 20 and my wife &amp; I enjoyed them as usual. That\'s all I could find this year so I decided to try the ones I dried in 1999. I soaked them over night, drained them good and patted them dry in paper towels and fried them as if they were fresh and guess what. We could not tell the difference in the dried ones and the fresh ones, honestly. Be sure and use a large bowl or pot because they will swell back up to their original size.\r\n\r\nI believe that they would have stayed good in my refrigerator indefinitely.\r\n\r\nI am 59 years old and have hunted morels ever since my dad took me out the first time when I was 3 years old. I am so happy to have discovered this easy method of preserving a good haul. From now on, I\'ll be stringing popcorn, uh, I mean morels every spring knowing that I can enjoy this wonderful treat all year long.\r\n\r\nThere it is, try it everyone......it really works.\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:ArtMayB@aol.com\">Art</a> , in Dayton, Ohio</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Air Drying....</strong></h3>\r\nI\'m fairly new to Morel Hunting, (about 5 yrs)...and this year, 2003, has been a winner. We ate, we shared, we ate somemore.\r\n\r\nWhen it came time to try and store them....the suggestion was made to dry them..... One of the 23,000,000 experts on the subject told us to lay out some Window screens (we used hardware cloth stretched between two 2x4\'s) on the deck. Spread the mushrooms out whole and uncleaned in the direct sunlight for the day, or until dry...\r\n\r\nWorked Great! They were completely dry in about 6-7 hrs. It was a sunny, 74 degree day with a light breeze. We were told to store them in a paper sack.\r\n\r\nI\'ll report back this fall when we eat our fill.\r\n\r\n<strong><em>Courtesy of <a href=\"mailto:offchiss@IowaTelecom.net\">Dave</a> , in Iowa</em></strong>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>A \"Canning\" recipe</strong></h3>\r\nNote from the Great Morel - please read this caution that procceds this suggestion regarding canning.\r\n\r\nI found a canning recipe and I think I might like this better than freezing or drying.\r\n\r\nSterilize wide mouth pint canning jars and add 1 teaspoon canning salt.\r\n\r\nFill jars with Morels......They sure look pretty when I set the morels in the jar stem down around the outside and stacked full and tight in the center.\r\n\r\nAdd room temperature distilled water or reverse osmosis (r/o) water straight from the tap\r\n\r\nPressure cook for 30 mimutes at 10 lbs pressure.\r\n\r\nBOY do these look beautiful.......when the mushrooms come out of the pressure canner there look like the jar has alot of water on the bottom....when cooled the morels seem to sink toward the bottom .....They look and taste GREAT. This recipe was given to me by a migrant morel hunter and he claims to have gotten the recipe from an old Amish cookbook.\r\n\r\nNOTE: DON\'T throw the the water you drain off the mushrooms away ...add it to your gravy ........ITS the BEST.\r\n\r\nFollow up note: Make sure you note that mushrooms of any type should never be canned in quarts.....pints or half pints/jelly jars. Hope anyone that tries the recipe enjoys them as much as myself.\r\n<p style=\"padding-left: 30px;\"><em><strong>Courtesy of <a href=\"mailto:Windybeth@aol.com\">Cindy</a> , in Ohio</strong></em></p>\r\n<p style=\"padding-left: 60px;\"><em><strong>Word of caution</strong> from another shroomer: \"I am e-mailing others with the information I have obtained about canning morel mushrooms. After talking with the County Extention office they had informed me that canning morels could be lethal. Morel mushrooms have toxic hydrozines and while cooking them this evaporates into the air but when canning these those toxins have no where to evaporate to so they go back into the mushrooms which form a botulism and can be deadly when ate. There is no safe pressure or poundage that they have come up with in order to pressure can these mushrooms. The National Center for Home Food Preservation is a good source when canning foods and they can be contacted at <a href=\"http://www.uga.edu/nchfp\">www.uga.edu/nchfp</a></em></p>\r\n<p style=\"padding-left: 60px;\"><em>Please let others know. I dumped the cans of mushrooms after obtaining this information and hope others do the same. The best way of preserving mushrooms is to freeze them. Thank you for allowing me to pass this information on.\"</em></p>\r\n<p style=\"padding-left: 60px;\"><em><strong>Courtesy of - Lynnette M</strong></em></p>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>More Canning Suggestions</strong></h3>\r\nWhile you are correct about the poisons I have two (2) separate canning recipes.\r\n\r\nOne requires you to precook the morels before canning by either, heat do not boil in just enough water to prevent sticking,\r\n\r\nThe second is to steam morels and use the water used in steaming to refill canning jars.\r\n\r\nThey are awesome!!\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:benderbeans@hotmail.com\">Scooby Doo</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>An Alternative Way To Dehydrate</strong></h3>\r\nHere is another method of preserving your spring harvest ( for those without a dehydrator):\r\n\r\nAfter soaking, washing and pat drying the morels, get out the needle and thread. Remove one or both racks from your oven, depending on how many shrooms you plan to dry. Tie the end of the thread onto one of the racks. Thread a few of the shrooms through the stem, then loop the thread around one of the wires on the rack. Thread a few more shrooms. loop the thread around the wire. Continue from one side of the oven rack to the next, and back and forth until you run out of shrooms or you decide that the rack is full. Then tie the end of the thread to the rack. If you run out of thread, start over with a new piece.\r\n\r\nCarefully place the rack back into the oven on the highest level so that the shrooms are suspended below the rack. You should be able to do the other rack at the same time. Set the oven to warm - approximately 160 degrees. Check after about 8 hours. You want them to be completely dry. They will be hard and very light.\r\n\r\nI have some that were lost, then found again two years later. Though not as good as fresh, they still worked great in a steak sauce!\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:DJColvig@ci.des-moines.ia.us\">Dave</a> in Des Moines, Iowa</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Another version of String Dried:</strong></h3>\r\nMy husband and I enjoyed your website and found portions of it quite humorous. My husband has been an avid \"shroomer\" for twenty-five years in the hills of Kentucky. His advise for preserving morels is to string them on dental floss, hang by the refrigerator for about 1 day, then store in quart jars in the freezer. They can either be crumbled for seasoning or rehydrated with milk at any time. This method of preserving will make the mushroom last for several years. Hope you enjoy this quick and convenient method.\r\n\r\n<em><strong>Courtesy of Barbie R.</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>A simple suggestion:</strong></h3>\r\nPlease don\'t tell people to cover their shrooms with paper towels. I put paper towels between layers once and all my shrooms tasted like paper. I put them on older cotton towels and they keep perfectly.\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:maynot@omni-tech.net\">Maynot</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>A \"from the begining to the end\" suggestion:</strong></h3>\r\nNice web site, but I about passed out when I read the preservation suggestions. We\'ve been hunting morels since we were kids in the 1950\'s. This year has been especially good!\r\n\r\nLike any mushroom, and perhaps even more than most, the morel will absorb water if washed or soaked. This not only dilutes the flavor, but destroys the texture or bite.\r\n\r\nNever wash or soak a morel. The need to do so is minimized if one harvests them correctly. Pinch off the mushroom just below the \"head.\" Carry your morels in a spore bag (never, ever use a bucket or plastic bag that does not deposit spores on the forest floor). If your spore bag has relatively large holes, much of the forest floor \"debris\" will fall off the heads and onto the forest floor as one walks about.\r\n\r\nAt home, spread out the morels on cotton towels. Cut each one--one at a time--into halves or quarters (depending on how lucky and how big the find). Expect to find pill bugs and many-legged insects inside, so keep the garbage can close by. Flick the living critters outta\' there! Use the tip of a knife blade to remove any brown spots that might be critter poo poo from the inside of the morel. The outside is generally quite clean. A simple brushing with a soft bristle brush, such as a good quality basting or pastry brush, will clean up the outside.\r\n\r\nIf you can resist eating them all right away, either tossed with fresh sage and quickly sautéed or tempura battered and fried, dry them for a special occasion dinner.\r\n\r\nTo dry the morels, spread them on a screen or rack. A stovetop down draft vent is an ideal \"dryer.\" Simply turn the down draft on low and in 12 hours, they\'ll be perfectly dried. No stovetop down draft vent? Place an oscillating fan in front of the morels and let it blow, let it blow, let it blow. Dehydrators will produce either good or disastrous results. If it\'s a commercial quality dehydrator, results will be excellent. The cheap plastic things with lightbulbs will produce too much humidity and ruin the morels.\r\n\r\nThe dried morels keep very well in a vacuum bag in a cool, dark place. Don\'t have one of those neat vacuum bagger machines? Toss them in a freezer bag and store them in the deep freeze. No freezer, store them in a tightly sealed jar in a cool, dark place.\r\n\r\nTo rehydrate a dried morel, bring some chicken broth (beef broth is too overpowering) to a boil. Pour it over some dried morels. They will rehydrate and puff up. Julienne the mushrooms and use the broth to make a gravy...clear gravy is made with cornstarch/rich, cream gravy is made with cream and flour. It\'s fabulous over pheasant crepes or rice timbales! Or,make morel soup! Put the rehydrated morels and broth in a blender and pulse on high until smooth. Add cream cheese chunks and more heated broth until the desired consistency and taste results. Serve crusty bread, tomato spread and tossed mesclan salad for a dinner straight from heaven!\r\n\r\n<em><strong>Courtesy of a <a href=\"mailto:callum2u@cornhusker.net\">Seasoned Morel Hunter</a> Seasoned Morel Hunter</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Freezing morels in milk cartons:</strong></h3>\r\nI began hunting morels with my dad when I was about 5 years old. That was 45 years ago. Every year I\'ve frozen the morels using the same method he taught me and it has proven to be a tried and true method for preserving those delicious morsels. After the day of hunting is through take the morels, slice them in half and soak them in a sink of cold salted water to kill any critters hiding inside. After soaking, take a clean paper milk carton, fill it with the morels, cover them with water (leave enough head space to allow for expansion) and place the carton in the freezer. This will freeze your morels a block of ice. When it\'s time to thaw them, just take the carton out of the freezer, sit it in the sink, and allow the ice to thaw. You\'ll have morels that are as fresh and as tasty as the day you picked them. Cook as usual and enjoy!\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\">Debbie</a> in the great state of Texas</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Brown Bag preserving:</strong></h3>\r\nI\'ve found that keeping moral mushrooms in a brown paper lunch bag in your refrigerator keeps them from shrinking - as opposed to dehydrating them. They will shrink a little, but not even close to the dehydrating them quickly.\r\n\r\nJust set the closed paper bag in the fridge and forget about it. Really! I\'ve done this for years. It will dry up and retain its shape and color. I\'ve already put a few big ones that I\'d like to keep this year in the fridge (to show friends that are less fortunate, and can\'t find them, what they look like). My grandfather taught me this. If you ever decide on eating them later, soak them in chicken broth, for a few hours, before cooking. I\'ve found that the mushrooms, once dried out, seem to last forever - if kept in the bag and in the fridge.\r\n\r\nGood luck to your future hunting!\r\n<p style=\"padding-left: 30px;\">Courtesy of Jon J. Czuhai</p>\r\n<p style=\"padding-left: 30px;\"> <em>Follow-up from Jon on his technique:</em></p>\r\n<p style=\"padding-left: 30px;\">Clean and soak them first with cold salt water - as normal to get any bugs and slugs out. Then pat them dry before putting them in the bag. You could just throw them in any order, in the bag, if you don\'t care to keep them as their perfect shape when dried.</p>\r\n<p style=\"padding-left: 30px;\">Truthfully, last year, I put multiple brown paper lunch bags, layered between mushrooms, all in a large grocery, brown paper bag. When they were dry I dumped them all together in one bag. This method is used to form perfect looking dried mushrooms.</p>\r\n<p style=\"padding-left: 30px;\">You can\'t put a bunch of them together until they are already dried. If you want to dry them, while keeping their original shape, keep them separated while in the brown paper bag.</p>\r\n<em><strong>Courtesy of Jon J. Czuhai</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Markie\'s Preserving Technique...</strong></h3>\r\nI like mushroom sandwiches. sauted morels on a good dry-toasted sourdough is yum. So in order to enjoy this in december, this is what I do.\r\n\r\nWhen I\'m picking, I have a plastic mesh bag and a lunchsack paper bag inside it. The obviously dirty morels go in the the plastic bag and the clean ones in the paper bag. Once home they are thumped on the counter then placed in a bowl. Water is added to the bowl and the morels are agitated and thumped against the side of the bowl. They are then transferred to a new rinse bowl, knifed in half (inside flushed if necessary) covered with new water and agitated and thumped. Once cleaned, in a ten-inch skillet one-half cup of water is brought to a boil. The mushrooms are added insides down (about 12 nice whites), covered with a lid and allowed to boil for a minute and an half. The product is poured back in to the bowl and allowed to cool a bit.\r\n\r\nHaving a vacuum plastic bag sealer, I find a casserole dish about the same width as the bag and take the morels and boil water, pour them into the bag and place it in the dish and express the air. Then stick in the freezer. Once frozen, I seal.\r\n\r\nCome eating time, the thawed bag\'s water is boiled with butter and maybe some garlic until the water is almost gone and then the \'shrooms are added for a minute or so. the \'shrooms and butter are poured on the dry toast and eaten. Almost as good as the day they were picked.\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\">Markie</a></strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>Keeping Them Fresh - Ted\'s Technique...</strong></h3>\r\nI apologize for taking so long to reply to you on how to keep and de-bug morels. My method also works on oyster mushrooms although they don\'t keep as long.\r\n<ol>\r\n<ul>\r\n 	<li>1. Sort out any fresh picked morels that should be eaten (mature, stained, etc.)</li>\r\n 	<li>2. Place the remainder of your morels in a clean, stainless steel bowl.</li>\r\n 	<li>3. Cover the top of the bowl with clean heavy duty paper towels (two layers) and mist the paper towels with clean cool water.</li>\r\n 	<li>4. Cover the paper towels with one layer of wax paper.</li>\r\n 	<li>5. Now place a hand or small bath towel over the entire bowl and place in the fridge.</li>\r\n 	<li>6. Every two to four days check your mushrooms and sort those that need eating, remove slugs, etc. from the under side of the paper towels and the sides of the bowl, re-mist the paper towels and place back in the fridge.</li>\r\n 	<li>7. Any mushrooms you eat should be cut in half lengthwise to check for any remaining \"bugs\" if any.</li>\r\n</ul>\r\n</ol>\r\nSoaking morels in salt water only kills the bugs and leaves them inside the water soaked and softened morel. Salt water is a trick for broccoli, not mushrooms.\r\n\r\nCaution: This method works for me every year but the little known and usually mis-identified \'half free morel\' (Morchella Semilibra) is very delicate and will only last a few short days. This morel is best eaten fresh.\r\n\r\nIt is a VERY tasty morel and often only comes up every two to three years. I am lucky enough to have found three large patches of the half free morel that come up every year. If you find any, I suggest that you try them. You won\'t be disappointed. I hope you find this useful and continue your shroom quest.\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:dwatt@charter.net\">Ted Grossmeyer</a> from Empire, Michigan</strong></em>\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n<h3><strong>No Freeze Morel - Mushroom Powder and Pickling them...</strong></h3>\r\nI\'ve been checking in with your site for a couple years now, and thought I might chime in for the \"Preserving\" Department. I am lucky enough to live in the fertile Willamette Valley of the Pacific Northwest, and have been picking numerous fungi for many years. Needless to say, around here any passionate shroomer with a reliable car will often have more than enough fungus for themselves, their friends, for bartering and for storage. Although freezing is the generally accepted \"best method\" of storage, I have never had a sizable freezer capacity (such as a chest freezer or stand-alone) - and the small ice box in the top of my fridge is usually reserved for meat &amp; ice cream. In this respect, I can only assume I am one of many. I am an avid wild food forager of all types, and have always relied on my pantry for long-term storage - usually dried or pickled, just like the ancients. Mushrooms are no exception. <a href=\"http://thegreatmorel.com/morel-varieties/\" target=\"_blank\"><img class=\"alignleft wp-image-960\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/Tray_3-300x239.jpg\" alt=\"Varieties\" width=\"256\" height=\"204\" /></a>\r\n\r\nI thought I would share two of my favorite shroom-saving methods, both of which will give you a product very unlike the fresh mushroom - that is, if you want to maintain as much integrity of freshness as possible, then dry or freeze them. But if you like to play with your food, make your own ingredients, or improvise your daily menu, then I would suggest making mushroom powder or pickling them.\r\n\r\nMushroom powder is a high-priced snob-store delicacy that you can make at home for absolutely nothing. It is a fantastic addition to your spice cabinet, and can be used as: a soup stock, to flavor grains &amp; stuffings (add to water before cooking), as a dredge (add to the flour or coating mix of fried food like chicken, fish or veggies), or a flavor enhancer (what the Japanese call \"umami\") for gravies &amp; pan sauces. Use it almost as you would dried mushrooms, but in applications where you want the flavor without the substance. It lends a rich mushroom \"essence\" to any recipe it is applied. (Use this method to make powder out of any mushroom).\r\n\r\n- Clean the mushrooms as to your standard procedure (w/ or w/o water or salt or pre-cooking or not - it doesn\'t matter)\r\n\r\n- Slice morels in half or quarters, and thoroughly dehydrate (any drying method will work, but must be completely dry before proceeding)-Toast the dried morels in a 200° oven for 10-15 minutes, or until they start to smell aromatic (they scent of toasted earthiness should hit you as soon as you open the oven door)\r\n\r\n- Spread out in thin layers to cool - don\'t pile them up in a bowl to cool, because they can produce condensation inside the bowl, and will need to be re-dehydrated. Baking sheets, serving platters and window screens would all work well.-Working in small batches (about 1 cup at a time) grind the morels to powder in the blender. Start by pulsing a few times to break them up, and then 10-15 seconds on high. Sift this, or knock it through a wire strainer, to separate any bigger pieces that need to go back in the blender.\r\n\r\n- Once everything is ground &amp; sifted, add 1/4 teaspoon each of salt &amp; pepper and 1/2 teaspoon of cornstarch for each 1 cup of morel powder. (The cornstarch prevents caking, and is completely optional. The small amount of salt &amp; pepper round-out the earthiness of the morels - I use powdered salt &amp; powdered white pepper so it assimilates nicely into the mushroom powder for a consistent texture. For powdered salt, just zap some sea salt in the blender until it\'s a fine texture.)\r\n\r\n- Mix thoroughly &amp; store in a jar with a tight-fitting lid. This is better than any commercial soup stock, with much less salt, and no preservatives. About 4 pounds of morels will yield about 1 pint of powder.\r\n\r\n<strong>The Pickling Recipe...</strong>\r\n\r\nThe pickling recipe I use for mushrooms is fantastic, and I use it for morels, chanterelles, matsutake, hedgehog, bolete &amp; leccinum caps and even corals (not so good with lobsters, sulphur shelf or hen of the woods, though). I like to use white wine vinegar, but cider vinegar is good too, as is cane vinegar (available from your Asian grocer) as long as it has 5% acidity. Make sure you check the label - Rice wine vinegar would be good too, but has less acidity and is unsuitable for canning. Also, this recipe does not pose the same botulism threat as the recipe for fresh-canned morels, for two reasons: 1)the mushrooms are cooked thoroughly before processing, and 2) the acidity level is high enough to prevent botulism growth. <strong>The dangers of botulism in canned food is no joke, and definitive sources on home food-preservation science have always advised against fresh-canned wild mushrooms</strong> (even though you can always find an old-timer who has \"always done it this way before...\"). Salt or vinegar based brines, like this one, is the only accepted safe way around it. And safety is always good - delicious just makes it better! Use these as a stand-alone pickle, on an appetizer plate or chopped into pasta salad.\r\n\r\n<strong>Ingredients (Makes 7-8 half pints)</strong> 2 pounds mushrooms 3 cups vinegar of at least 5% acidity (check the label) 1 cup water 1 cup dry white wine 1/3 cup sugar 2 tablespoons pickling salt 16 black peppercorns 16 coriander seeds 8 dried bay leaves\r\n\r\n- Prepare your canner, jars and lids as per the manufacturer\'s directions\r\n\r\n- Wash mushrooms, dry with towels or salad spinner, and cut in halves or quarters\r\n\r\n- Combine the vinegar, water, wine, sugar &amp; pickling salt in a large pot. Bring the mixture to a boil and then add the mushrooms. Bring the mixture back to a boil, then reduce the heat and simmer for 5 minutes.\r\n\r\n- To each hot, sterilized jar, add 2 pepper corns, 2 coriander seeds and 1 bay leaf. Then fill with hot mushrooms leaving 1/2 inch headspace at the top of each jar. Cover the mushrooms with hot pickling liquid.\r\n\r\n- Thoroughly wipe the rims and threads of the jars, set the lids and screw on the rings. Any jar that has more than 1/2 inch headspace should be refrigerated, not processed.\r\n\r\n- Process for 10 minutes in a boiling water canner. Let cool for 12 to 24. To test the seal, press down on the lid - it should not move.\r\n\r\n- Allow the pickle to cure for at least 2 weeks before using. The pickled wild mushrooms will keep for up to 1 year.\r\n\r\n- Discard if at any time the mixture looks moldy, foamy or murky, or if it does not smell right when opened.\r\n\r\nWell, that\'s my 2 cents worth - this ended up being longer than I thought it would, so if you choose to share it, please feel free to edit for brevity or clarity. I love what guys like you &amp; matsiman &amp; wildman Steve Brill do for the world of foraging - takin\' it from mythology to methodology.\r\n\r\nThank you much, and happy hunting!\r\n\r\n<em><strong>Courtesy of <a href=\"mailto:anderchad@comcast.net\">Chad</a> - in Eugene, OR</strong></em>\r\n\r\nShawna from Wyoming offers this thought: I would highly recommend doing this outdoors or on and enclosed patio on a windless day. It produces a lot of fine dust and is bad for people with allergies. I\'m not usually too sensitive to pollen, dust, etc. but this made me sneeze a lot. Just thought I would add that little note.\r\n<p style=\"padding-left: 30px;\"><a href=\"#topofpage\">Return to Top of Page</a></p>\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n&nbsp;\r\n\r\n&nbsp;\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Recipe and Preserving Pages\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://thegreatmorel.com/recipes-2/\">Classic Morel Recipes</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/sample-page/more-morel-recipes#stuff\">Morels with Stuff</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/sample-page/more-morel-recipes#pasta\"><em>Morels with Pasta</em></a></strong></li>\r\n 	<li><strong><a dir=\"\" href=\"a href=\">Morels with Breakfast</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/sample-page/preserving-your-morels/\">Preserving your Morels</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/recipe-links/\">Recipe Links Page</a></strong></li>\r\n 	<li><strong><a href=\"#topofpage\">Top of Page</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n\r\n<center><a href=\"http://http://thegreatmorel.com/\"><img class=\"size-full wp-image-1046 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></a></center>&nbsp;\r\n\r\n<center><a href=\"http://thegreatmorel.com/welcome/disclaimer/\"><span style=\"color: #885e3e;\">Warning and Disclaimer</span></a></center>&nbsp;\";}i:30;a:4:{s:3:\"row\";i:112;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:1988:\"<p style=\"text-align: left;\">The Great Morel is super excited about sharing the new look and hope everyone finds it enjoyable and easy to explore. After a few years of a \"hiatus\" The Great Morel is back serving the mushroom hunters of America. Inside the new web design is the same personal content you have expected over the years.</p>\n<p style=\"text-align: left;\">We are thrilled about some of the new features and the :</p>\n\n<ul>\n 	<li style=\"text-align: left;\">New <strong><a href=\"http://dev.thegreatmorel.com/dir/blog/\">blogs and posts</a></strong> pages</li>\n 	<li style=\"text-align: left;\">Updated <strong><a href=\"http://dev.thegreatmorel.com/dir/sightings/\">Sightings maps</a></strong></li>\n 	<li style=\"text-align: left;\"><strong><a href=\"http://dev.thegreatmorel.com/dir/shop/\">The Morel Store </a></strong>for some super cool gear and handcrafted morel gifts</li>\n 	<li style=\"text-align: left;\">An integrated <strong><a href=\"http://dev.thegreatmorel.com/dir/community/\">Forum section</a></strong>  - friendly interface and easy to use with a simple registration</li>\n 	<li style=\"text-align: left;\"><strong><a href=\"http://dev.thegreatmorel.com/dir/register/\">Newsletter registration</a></strong> which will keep you posted of news and other special events.</li>\n 	<li style=\"text-align: left;\"><strong><a href=\"http://www.facebook.com/thegreatmorel/\" target=\"_blank\">Facebook</a></strong> and <a href=\"https://www.instagram.com/thegreatmorel/\" target=\"_blank\"><strong>Instagram</strong></a> for the social media shroomers.</li>\n</ul>\nIt has always been The Great Morel\'s philosophy to make this web page a place where people feel they were a part of it, and the new design should enhance that feeling for all who visit. We do all of this in hopes that everyone can be a part of this often unexplainable utopia of morel mushroom hunting.\n\nThe Great Morel welcomes your feed back and hope you enjoy your stay.\n\n&nbsp;\";s:2:\"to\";s:1948:\"<p style=\"text-align: left;\">The Great Morel is super excited about sharing the new look and hope everyone finds it enjoyable and easy to explore. After a few years of a \"hiatus\" The Great Morel is back serving the mushroom hunters of America. Inside the new web design is the same personal content you have expected over the years.</p>\n<p style=\"text-align: left;\">We are thrilled about some of the new features and the :</p>\n\n<ul>\n 	<li style=\"text-align: left;\">New <strong><a href=\"http://thegreatmorel.com/blog/\">blogs and posts</a></strong> pages</li>\n 	<li style=\"text-align: left;\">Updated <strong><a href=\"http://thegreatmorel.com/sightings/\">Sightings maps</a></strong></li>\n 	<li style=\"text-align: left;\"><strong><a href=\"http://thegreatmorel.com/shop/\">The Morel Store </a></strong>for some super cool gear and handcrafted morel gifts</li>\n 	<li style=\"text-align: left;\">An integrated <strong><a href=\"http://thegreatmorel.com/community/\">Forum section</a></strong>  - friendly interface and easy to use with a simple registration</li>\n 	<li style=\"text-align: left;\"><strong><a href=\"http://thegreatmorel.com/register/\">Newsletter registration</a></strong> which will keep you posted of news and other special events.</li>\n 	<li style=\"text-align: left;\"><strong><a href=\"http://www.facebook.com/thegreatmorel/\" target=\"_blank\">Facebook</a></strong> and <a href=\"https://www.instagram.com/thegreatmorel/\" target=\"_blank\"><strong>Instagram</strong></a> for the social media shroomers.</li>\n</ul>\nIt has always been The Great Morel\'s philosophy to make this web page a place where people feel they were a part of it, and the new design should enhance that feeling for all who visit. We do all of this in hopes that everyone can be a part of this often unexplainable utopia of morel mushroom hunting.\n\nThe Great Morel welcomes your feed back and hope you enjoy your stay.\n\n&nbsp;\";}i:31;a:4:{s:3:\"row\";i:116;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:3778:\"&nbsp;\r\n\r\n<img class=\"alignnone size-medium wp-image-152\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/groundview-300x225.jpg\" alt=\"groundview\" width=\"300\" height=\"225\" />\r\n\r\nThis page shows the various varieties commonly found and harvested. The Great Morel will refer to these common varieties as <em>greys, </em><em>blacks, yellows and spikes</em>.  Mycology biologists often reference them in their scientific terminolgy, but for the purpose of this page The Great Morel is simply referencing them in \"shoomer\" slang. If anyone would like to contribute quality photos of the various varities in their natural setting, please send them to The Great Morel and we\'ll get them posted.\r\n\r\n&nbsp;\r\n\r\n<span style=\"font-size: large;\">The Grey Variety</span>\r\n<ul>\r\n 	<li>Commonly Referred Name: greys, grey sponge, light greys.</li>\r\n 	<li>Season cycle: These are typically some of the early risers in the morel season.</li>\r\n 	<li>Size: can range in size from 1/2\" up to 4\"</li>\r\n 	<li>Given scientific name: Morchella deliciosa</li>\r\n</ul>\r\n[gallery ids=\"198,199,200,201,202,203,204,205\"]\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<a name=\"#yellow\"></a>\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n<center></center>&nbsp;\r\n\r\n\r\n<span style=\"font-size: large;\">The Yellow and Cream Variety</span>\r\n<ul>\r\n 	<li>Commonly Referred Name: yellows, cream, white, sponge, blondes, light greys</li>\r\n 	<li>Season cycle: These are typically mid-season through end of season.</li>\r\n 	<li>Size: can range in size from 1\" up to 12\"  These are the largest morels found</li>\r\n 	<li>Given scientific name: Morchella deliciosa, esculenta</li>\r\n</ul>\r\n[gallery ids=\"155,211,212,213,214,215,216,217,218\"]\r\n<a name=\"#black\"></a>\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n<center></center>&nbsp;\r\n\r\n\r\n<span style=\"font-size: large;\">The Blacks and spikes Variety</span>\r\n<ul>\r\n 	<li>Commonly Referred Name: Blacks, Spikes, Peckerheads, Cows\' Heads, Dog peckers</li>\r\n 	<li>Season cycle: These are typically early to mid-season. Blacks are usually early while the spikes can be found throughout the season</li>\r\n 	<li> Size: can range in size from 1\" up to 4\"  (spike can range up to 6\")</li>\r\n 	<li>Given scientific name: Morchella semilibera, angusticeps, elata, conica, deliciosa</li>\r\n</ul>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n[gallery ids=\"276,277,278,279,280,281,282,283,284\"]\r\n\r\n<span style=\"color: #000000;\">\r\n</span>   <span style=\"color: #000000;\">\r\n</span><span style=\"color: #000000;\"> </span>\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Photo Galleries\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/photos/\">Nature Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\">Varieties Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/bragging-photos/\">Bragging Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/youthful-shroomers/\">Youthful Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/humorous/\">Humorous Gallery</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n\r\n<center>\r\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></center>\";s:2:\"to\";s:3706:\"&nbsp;\r\n\r\n<img class=\"alignnone size-medium wp-image-152\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/groundview-300x225.jpg\" alt=\"groundview\" width=\"300\" height=\"225\" />\r\n\r\nThis page shows the various varieties commonly found and harvested. The Great Morel will refer to these common varieties as <em>greys, </em><em>blacks, yellows and spikes</em>.  Mycology biologists often reference them in their scientific terminolgy, but for the purpose of this page The Great Morel is simply referencing them in \"shoomer\" slang. If anyone would like to contribute quality photos of the various varities in their natural setting, please send them to The Great Morel and we\'ll get them posted.\r\n\r\n&nbsp;\r\n\r\n<span style=\"font-size: large;\">The Grey Variety</span>\r\n<ul>\r\n 	<li>Commonly Referred Name: greys, grey sponge, light greys.</li>\r\n 	<li>Season cycle: These are typically some of the early risers in the morel season.</li>\r\n 	<li>Size: can range in size from 1/2\" up to 4\"</li>\r\n 	<li>Given scientific name: Morchella deliciosa</li>\r\n</ul>\r\n[gallery ids=\"198,199,200,201,202,203,204,205\"]\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<a name=\"#yellow\"></a>\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n<center></center>&nbsp;\r\n\r\n\r\n<span style=\"font-size: large;\">The Yellow and Cream Variety</span>\r\n<ul>\r\n 	<li>Commonly Referred Name: yellows, cream, white, sponge, blondes, light greys</li>\r\n 	<li>Season cycle: These are typically mid-season through end of season.</li>\r\n 	<li>Size: can range in size from 1\" up to 12\"  These are the largest morels found</li>\r\n 	<li>Given scientific name: Morchella deliciosa, esculenta</li>\r\n</ul>\r\n[gallery ids=\"155,211,212,213,214,215,216,217,218\"]\r\n<a name=\"#black\"></a>\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n<center></center>&nbsp;\r\n\r\n\r\n<span style=\"font-size: large;\">The Blacks and spikes Variety</span>\r\n<ul>\r\n 	<li>Commonly Referred Name: Blacks, Spikes, Peckerheads, Cows\' Heads, Dog peckers</li>\r\n 	<li>Season cycle: These are typically early to mid-season. Blacks are usually early while the spikes can be found throughout the season</li>\r\n 	<li> Size: can range in size from 1\" up to 4\"  (spike can range up to 6\")</li>\r\n 	<li>Given scientific name: Morchella semilibera, angusticeps, elata, conica, deliciosa</li>\r\n</ul>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n[gallery ids=\"276,277,278,279,280,281,282,283,284\"]\r\n\r\n<span style=\"color: #000000;\">\r\n</span>   <span style=\"color: #000000;\">\r\n</span><span style=\"color: #000000;\"> </span>\r\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\r\nClick for Additional Photo Galleries\r\n</button>\r\n<ul class=\"dropdown-menu\">\r\n 	<li><strong><a href=\"http://thegreatmorel.com/photos/\">Nature Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/morel-varieties/\">Varieties Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/bragging-photos/\">Bragging Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/youthful-shroomers/\">Youthful Gallery</a></strong></li>\r\n 	<li><strong><a href=\"http://thegreatmorel.com/humorous/\">Humorous Gallery</a></strong></li>\r\n</ul>\r\n</div>\r\n&nbsp;\r\n\r\n<center>\r\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></center>\";}i:32;a:4:{s:3:\"row\";i:123;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:4140:\"<img class=\"alignnone size-medium wp-image-143\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/bobfoerstercluster-300x225.jpg\" alt=\"bobfoerstercluster\" width=\"300\" height=\"225\" />\n\nThis page shows the various varieties commonly found and harvested. The Great Morel will refer to these common varieties as <em>greys, </em><em>blacks, yellows and spikes</em>.  Mycology biologists often reference them in their scientific terminolgy, but for the purpose of this page The Great Morel is simply referencing them in \"shoomer\" slang. If anyone would like to contribute quality photos of the various varities in their natural setting, please send them to The Great Morel and we\'ll get them posted.\n\n&nbsp;\n\n<span style=\"font-size: large;\">The Grey Variety</span>\n<ul>\n 	<li>Commonly Referred Name: greys, grey sponge, light greys.</li>\n 	<li>Season cycle: These are typically some of the early risers in the morel season.</li>\n 	<li>Size: can range in size from 1/2\" up to 4\"</li>\n 	<li>Given scientific name: Morchella deliciosa</li>\n</ul>\n[gallery ids=\"198,199,200,201,202,203,204,205\"]\n\n&nbsp;\n\n&nbsp;\n\n<a name=\"#yellow\"></a>\n\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"7\" /></center>&nbsp;\n\n<span style=\"font-size: large;\">The Yellow and Cream Variety</span>\n<ul>\n 	<li>Commonly Referred Name: yellows, cream, white, sponge, blondes, light greys</li>\n 	<li>Season cycle: These are typically mid-season through end of season.</li>\n 	<li>Size: can range in size from 1\" up to 12\"  These are the largest morels found</li>\n 	<li>Given scientific name: Morchella deliciosa, esculenta</li>\n</ul>\n[gallery ids=\"155,211,212,213,214,215,216,217,218\"]\n<a name=\"#black\"></a>\n\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"7\" /></center>&nbsp;\n\n<span style=\"font-size: large;\">The Blacks and spikes Variety</span>\n<ul>\n 	<li>Commonly Referred Name: Blacks, Spikes, Peckerheads, Cows\' Heads, Dog peckers</li>\n 	<li>Season cycle: These are typically early to mid-season. Blacks are usually early while the spikes can be found throughout the season</li>\n 	<li> Size: can range in size from 1\" up to 4\"  (spike can range up to 6\")</li>\n 	<li>Given scientific name: Morchella semilibera, angusticeps, elata, conica, deliciosa</li>\n</ul>\n&nbsp;\n\n&nbsp;\n\n[gallery ids=\"276,277,278,279,280,281,282,283,284\"]\n\n<a href=\"http://thegreatmorel.com/mush/pic167v.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/black185s.jpg\" alt=\"Black Morel from NY\" width=\"100\" height=\"135\" border=\"0\" /></span></a> <a href=\"http://thegreatmorel.com/mush/pic144.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/bobs_blacks.jpg\" alt=\"A beautiful black\" width=\"100\" height=\"133\" border=\"0\" /></span></a> <a href=\"http://thegreatmorel.com/mush/pic155.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/blacknatures.jpg\" alt=\"Blacks in the wild\" width=\"100\" height=\"133\" border=\"0\" /></span></a> <span style=\"color: #000000;\">\n</span> <a href=\"http://thegreatmorel.com/mush/pic157v.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/alaskanmorels.jpg\" alt=\"An Alaskan black\" width=\"100\" height=\"67\" border=\"0\" /></span></a> <a href=\"http://thegreatmorel.com/mush/pic158v.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/alaskablacks.jpg\" alt=\"An Alaskan black\" width=\"100\" height=\"67\" border=\"0\" /></span></a> <a href=\"http://thegreatmorel.com/mush/pic165v.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/newjerseyblacks.jpg\" alt=\"A New Jersey\" width=\"100\" height=\"133\" border=\"0\" /></span></a><span style=\"color: #000000;\">\n</span><a href=\"http://thegreatmorel.com/mush/pic2.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/sean2.jpg\" alt=\"Picnic Table of Blacks\" width=\"100\" height=\"135\" border=\"0\" /></span></a><span style=\"color: #000000;\"> </span>\";s:2:\"to\";s:4132:\"<img class=\"alignnone size-medium wp-image-143\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/bobfoerstercluster-300x225.jpg\" alt=\"bobfoerstercluster\" width=\"300\" height=\"225\" />\n\nThis page shows the various varieties commonly found and harvested. The Great Morel will refer to these common varieties as <em>greys, </em><em>blacks, yellows and spikes</em>.  Mycology biologists often reference them in their scientific terminolgy, but for the purpose of this page The Great Morel is simply referencing them in \"shoomer\" slang. If anyone would like to contribute quality photos of the various varities in their natural setting, please send them to The Great Morel and we\'ll get them posted.\n\n&nbsp;\n\n<span style=\"font-size: large;\">The Grey Variety</span>\n<ul>\n 	<li>Commonly Referred Name: greys, grey sponge, light greys.</li>\n 	<li>Season cycle: These are typically some of the early risers in the morel season.</li>\n 	<li>Size: can range in size from 1/2\" up to 4\"</li>\n 	<li>Given scientific name: Morchella deliciosa</li>\n</ul>\n[gallery ids=\"198,199,200,201,202,203,204,205\"]\n\n&nbsp;\n\n&nbsp;\n\n<a name=\"#yellow\"></a>\n\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"7\" /></center>&nbsp;\n\n<span style=\"font-size: large;\">The Yellow and Cream Variety</span>\n<ul>\n 	<li>Commonly Referred Name: yellows, cream, white, sponge, blondes, light greys</li>\n 	<li>Season cycle: These are typically mid-season through end of season.</li>\n 	<li>Size: can range in size from 1\" up to 12\"  These are the largest morels found</li>\n 	<li>Given scientific name: Morchella deliciosa, esculenta</li>\n</ul>\n[gallery ids=\"155,211,212,213,214,215,216,217,218\"]\n<a name=\"#black\"></a>\n\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"7\" /></center>&nbsp;\n\n<span style=\"font-size: large;\">The Blacks and spikes Variety</span>\n<ul>\n 	<li>Commonly Referred Name: Blacks, Spikes, Peckerheads, Cows\' Heads, Dog peckers</li>\n 	<li>Season cycle: These are typically early to mid-season. Blacks are usually early while the spikes can be found throughout the season</li>\n 	<li> Size: can range in size from 1\" up to 4\"  (spike can range up to 6\")</li>\n 	<li>Given scientific name: Morchella semilibera, angusticeps, elata, conica, deliciosa</li>\n</ul>\n&nbsp;\n\n&nbsp;\n\n[gallery ids=\"276,277,278,279,280,281,282,283,284\"]\n\n<a href=\"http://thegreatmorel.com/mush/pic167v.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/black185s.jpg\" alt=\"Black Morel from NY\" width=\"100\" height=\"135\" border=\"0\" /></span></a> <a href=\"http://thegreatmorel.com/mush/pic144.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/bobs_blacks.jpg\" alt=\"A beautiful black\" width=\"100\" height=\"133\" border=\"0\" /></span></a> <a href=\"http://thegreatmorel.com/mush/pic155.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/blacknatures.jpg\" alt=\"Blacks in the wild\" width=\"100\" height=\"133\" border=\"0\" /></span></a> <span style=\"color: #000000;\">\n</span> <a href=\"http://thegreatmorel.com/mush/pic157v.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/alaskanmorels.jpg\" alt=\"An Alaskan black\" width=\"100\" height=\"67\" border=\"0\" /></span></a> <a href=\"http://thegreatmorel.com/mush/pic158v.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/alaskablacks.jpg\" alt=\"An Alaskan black\" width=\"100\" height=\"67\" border=\"0\" /></span></a> <a href=\"http://thegreatmorel.com/mush/pic165v.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/newjerseyblacks.jpg\" alt=\"A New Jersey\" width=\"100\" height=\"133\" border=\"0\" /></span></a><span style=\"color: #000000;\">\n</span><a href=\"http://thegreatmorel.com/mush/pic2.html\"><span style=\"color: #000000;\"><img src=\"http://thegreatmorel.com/images/thumbnails/sean2.jpg\" alt=\"Picnic Table of Blacks\" width=\"100\" height=\"135\" border=\"0\" /></span></a><span style=\"color: #000000;\"> </span>\";}i:33;a:4:{s:3:\"row\";i:137;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:35315:\"This page contains suggested ways of preserving your morels for later consumption. Visitors to The Great Morel have offered up these suggestions - from freeze-drying to canning, you\'ll find various and interesting ways of saving them for that \"out-of-season\" special occasion! Click here to return to the <a href=\"http://dev.thegreatmorel.com/dir/recipes/\"><em>recipe page</em></a>.\r\n<h2></h2>\r\n<h2></h2>\r\n<h2><strong>Freezing the Morel Mushroom</strong></h2>\r\n\"Don\'t know how many folks dry or freeze any excess (ya right, who has excess). I\'ve gone to freezing a couple of pounds for the winter months. After washing/soaking, I dust them with flour, put them on cookie sheet and freeze solid. The flour keeps em from sticking together in freezer bag. Works well.\"\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Doug Taylor , Normal, IL.</em></p>\r\n\r\n<h2><strong>A Freezing Secret</strong></h2>\r\n\"Hello, Just found your site and thought I\'d give you my freezing secret!! I clean and soak them, cut them in half, then dip them into beaten eggs, I then dip them in flour and fry them for 2 minutes on each side, remove and let cool. Place them in freezer bag and http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=117&amp;type=image&amp;TB_iframe=1in the dead of winter when you finish frying them they taste as if you just picked them!!! Love the site, Rick \"\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Rick , Boonville, Missouri </em></p>\r\n&nbsp;\r\n<h2><strong>Steve\'s Freezing suggestion</strong></h2>\r\n\"I take my mushrooms. Slice in half,and a little soaking in salty water to get rid of bugs, then I put them in a bowl and place in the microwave oven for about a minute till they reduce down and there is water in the bottom of the bowl. Then I separate them on a cookie sheet and place in the freezer. When they have frozen I place them in a vacuum sealer bag and when I use them in recipes I can easily separate them for the amount I need.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:steveeitman@hotmail.com\"><em>Steve</em></a> </strong>\r\n<h2><strong>Reggie\'s Freezing Technique - Don\'t use Salt</strong></h2>\r\n\"I have found when freezing morels if when you slice them in half, just rinse them in cold water to make sure they are clean. <strong>Do Not soak them in salt water!</strong> They are much firmer with a simple rinse and don\'t get as soft and mushy. Much more like fresh mushrooms when you get them out and cook them later. I just slice them in half, rinse in cold water, flour them dry and freeze them. Or I have rinsed and fried partially and then freeze. Either way I have found if you are going to freeze them, they are much better and firmer just rinsing and not soaking in salt water.\r\n\r\nYou will notice the difference when you soak them in salt water versus a simple rinse. After soaking in salt water they break down and become soft and limp. Which is ok if you are going to cook them at the moment, but not as good to preserve them.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:reggiebd@iowatelecom.net\"><em>Reggie</em></a> , in Iowa </strong>\r\n<h2><strong>Frozen Ready-To-Cook Deep Fried Morels</strong></h2>\r\n\"I tried this today and it worked nicely. I need to experiment on how long they keep frozen but they cooked up great after being frozen solid.\"\r\n\r\nPart #1\r\n<ul>\r\n 	<li>Prepare like your going to fry them fresh. I prefer to keep it simple.</li>\r\n 	<li>Cut Morels in half. Soak in salt water to remove bugs.</li>\r\n 	<li>Rinse and inspect for bugs and roll in a big bowl of plain flower w/a pinch of salt until nicely coated.</li>\r\n</ul>\r\nPart #2\r\n<ul>\r\n 	<li>Place on a cookie sheet and freeze for 2 hours.</li>\r\n 	<li>Place single layer of frozen morels in a Ziploc bag and remove all access air. Vacuum pack if you can.</li>\r\n 	<li>Store in freezer in a protective container or space where they wont get beat up.</li>\r\n 	<li>Cooking instructions.</li>\r\n 	<li>Heat butter to frying temp. Place frozen morels in. Do not move until the first side is browned to a crisp golden color. Side two cooks fast.</li>\r\n</ul>\r\nEnjoy!\r\n\r\n<strong>Courtesy of <a href=\"mailto:my_barn@sbcglobal.net\"><em>Jennifer</em></a> - in WI (posted 2006) </strong>\r\n<h2><strong>Frozen and Vacuum Packed</strong></h2>\r\n\"I cut them in half, then place them on a cookie sheet in the freezer just long to make them solid. Then vacuum pack them. They will not freezer burn or dry out. When you are ready, thaw and cook them how ever you want. \"\r\n\r\n<strong>Courtesy of <a href=\"mailto:joecheryl@alltel.net\"><em>Glen Martin</em></a> </strong>\r\n<h2><strong>Freeze and serve Mushroom Mike\'s way....</strong></h2>\r\n\"Hello, For the past 20 years we have harvested and preserved our Morels by putting in salt water for 20 minutes after they are sliced in half, then thourly rinse in collinder until most of water is out. Then I take large frying pan with 1/4 lb of butter and fill pan with Morels and cook for 3 min at the maximum. Remove mushrooms from heat and store in large pan until cooled. Then we put three large spoonfuls in 1 qt freezer bags with slotted spoon to seperate from juice. After you have seperated from juice, I then add equal amounts of juice to each bag, <!--more-->seal then lay them flat on cookie sheet and flash freeze until thourly frozen. Then put frozen package in air tight box and store in freezer. When ready for meal of Morels, I put entire frozen pack into frying pan.( cut bag and put frozen block in pan and cover until they are thawed. Cook until they start to pop and butter is almost gone then poor on steak...Best method I have ever used....Try it, it is the best way I have found.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:jmichael.caswell@sbcglobal.net\"><em>Mushroom Mike</em></a> </strong>\r\n<h2><strong>Another freeze and serve suggestion....</strong></h2>\r\n\"After a thorough washing, I like to slice them in half, dry them off and roll them in flour. Place about one to two tablespoons of real butter in a large frying pan. Fry the morels about 50% of the way and then place them on a cookie sheet with wax paper so they are not touching. At that point I will put the sheet into the freezer until they are completely frozen. From there I will put them in ziplock bags and store them for the winter in the freezer. This is very simple and does not require a lot of work. I like to wait until about 6 months from the season and take some to my dads to eat. \"\r\n\r\n\"When you are ready to eat, all you have to do is get out the skillet, add very little butter and cook them the remainder of the way.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:tlwentz@columbus.rr.com\"><em>Tim W</em></a> - Lancaster, OH </strong>\r\n<h2><strong>Tim\'s frozen suggestion....</strong></h2>\r\n\"My wife and I freeze a couple of gallon bags of sponge every year. We also find a lot of spikes (what I call snake heads) every year and when we find more than we can eat my wife puts them in quart containers and covers them with water then freeze them. I take them out, thaw them and put them over a roast with potatoes, carrots and onions. Wow what a flavor they make! It is especially good on deer roast.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:tdavis@ceresllp.com\"><em>Tim D</em></a> - Indiana (added 3/27/2010) </strong>\r\n<h2><strong>Dehydrating the Morel Mushroom</strong></h2>\r\n\"I like to dehydrate my surplus mushrooms for future feasts. It is a treat to have them for Thanksgiving &amp; Christmas. I rehydrate them in half &amp; half or milk until tender, then I flour them up and fry in butter. I save the milk and make gravy with it. Best stuff in the world.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:ilvcritters@webtv.net\"><em>Andrea Randleman</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A unique and amazing utilization...</strong></h2>\r\nLast year I had a fantastic morel hunt. Even giving some away and eating till I was bloated, I was faced with a preservation dilemma.\r\n\r\nHere\'s the story of what I did (it\'s the RESULT that make this unique).\r\n<ul>\r\n 	<li>1. Cut in half lengthwise and clean (dollar store nylon brush slightly larger than a toothbrush), using as little water and scrubbing pressure as possible.</li>\r\n 	<li>2. Large ones get cut in half lengthwise again.</li>\r\n 	<li>3. Standard home dehydrator, 12 hours minimum.</li>\r\n 	<li>4. When thoroughly dry, store in airtight kitchen cannister.</li>\r\n</ul>\r\nRESULTING USAGE:\r\n\r\nWent on a week-long canoe trip three months later. While sitting around the campfire drinking beer, we placed large pinches of dried shrooms between our cheeks and gums (like a baseball player with chewing tobacco). And just left \'em there.\r\n\r\nIt takes awhile, ten minutes or so, for your saliva and the heat of your mouth to rehydrate the shrooms to where they start releasing their flavor, but once the process gets going... WOW! More than an hour of continual, INTENSE shroomy goodness per \"chaw.\"\r\n\r\nWe actually stopped drinking beer so as not to attenuate the taste experience (and getting me to stop drinking beer in camp usually requires a gun and a badge).\r\n\r\nNote well: You must resist the temptation to use your teeth... what we have here is time-released shroom juice.\r\n\r\n<strong>Courtesy of <a href=\"mailto:ilvcritters@gunowners.org\"><em>Craig</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>More Freeze Dried...and Unfreezing...</strong></h2>\r\n\"I so much enjoyed your recipes from the Great Morel Site! I am an avid shroomer myself and am fortunate enough to have a cottage in Northern Michigan. You can only find me on May weekends there in the woods enjoying the smells of wild onions and the great beauty of tiger lillies, trillium and morels.\r\n\r\nWe eat lots of fresh morels, but I also freeze and dry them so that we can enjoy them throughout the year. For the morels that I freeze, I first clean them in water, draining on paper towels. They are then sauteed in butter with chopped shallots and fresh parsley, along with heavy cream and sometimes dry sherry. I store them in small soft margarine containers, wrapped in plastic, and marked with dates and contents. We carefully measure their use throughout the summer, fall and winter months and sometimes are lucky enough to have one or two left the following May.\r\n\r\nI use the frozen morels, mostly with boneless chicken that has been dusted in seasoned flour, sauteed in butter with cream and sherry, adding the tub of morels at the end to heat. It is one of our favorite meals. I also use them in rissoto and pasta fettucine, both with lots of fresh parmesan. Here\'s to a good hunting season in \'99!\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:SKend75970@aol.com\"><em>Sheryl Kendrick</em></a> </strong>\r\n<h2><strong>String Dried Version....</strong></h2>\r\nI tried something 4 years ago and darn if it doesn\'t work. In 1999 I was lucky enough here in Ohio to find a hugh amount of morels one day. Too many to eat before they would go bad. So I tried this method of drying them. If you feel that any of the visitors to your site would like this information (it works, so I know they will), go ahead and post it and my address on you web.\r\n\r\nTake a large size sewing needle, large enough to handle some heavy thread. I found some in my wife\'s sewing basket.\r\n\r\nThread each morel through the base of the stem (just like stringing popcorn for the Christmas tree) and hang them upside down in the garage. Tie the two ends of the thread as far apart as necessary to insure that the morels do not touch each other. The tighter you stretch the thread the easier it will be to keep them from touching together. Now just let them hang there and dry out.\r\n\r\nOnce they are thoroughly dried (I left mine hang for many months) place the morels in a simple zip lock bag and store in the refrigerator.\r\n\r\nThis year I found 20 and my wife &amp; I enjoyed them as usual. That\'s all I could find this year so I decided to try the ones I dried in 1999. I soaked them over night, drained them good and patted them dry in paper towels and fried them as if they were fresh and guess what. We could not tell the difference in the dried ones and the fresh ones, honestly. Be sure and use a large bowl or pot because they will swell back up to their original size.\r\n\r\nI believe that they would have stayed good in my refrigerator indefinitely.\r\n\r\nI am 59 years old and have hunted morels ever since my dad took me out the first time when I was 3 years old. I am so happy to have discovered this easy method of preserving a good haul. From now on, I\'ll be stringing popcorn, uh, I mean morels every spring knowing that I can enjoy this wonderful treat all year long.\r\n\r\nThere it is, try it everyone......it really works.\r\n\r\n<strong>Courtesy of <a href=\"mailto:ArtMayB@aol.com\"><em>Art</em></a> , in Dayton, Ohio </strong>\r\n<h2><strong>Air Drying....</strong></h2>\r\nI\'m fairly new to Morel Hunting, (about 5 yrs)...and this year, 2003, has been a winner. We ate, we shared, we ate somemore.\r\n\r\nWhen it came time to try and store them....the suggestion was made to dry them..... One of the 23,000,000 experts on the subject told us to lay out some Window screens (we used hardware cloth stretched between two 2x4\'s) on the deck. Spread the mushrooms out whole and uncleaned in the direct sunlight for the day, or until dry...\r\n\r\nWorked Great! They were completely dry in about 6-7 hrs. It was a sunny, 74 degree day with a light breeze. We were told to store them in a paper sack.\r\n\r\nI\'ll report back this fall when we eat our fill.\r\n\r\n<strong>Courtesy of <a href=\"mailto:offchiss@IowaTelecom.net\"><em>Dave</em></a> , in Iowa </strong>\r\n<h2><strong>A \"Canning\" recipe</strong></h2>\r\nNote from the Great Morel - please read this caution that procceds this suggestion regarding canning.\r\n\r\nI found a canning recipe and I think I might like this better than freezing or drying.\r\n\r\nSterilize wide mouth pint canning jars and add 1 teaspoon canning salt.\r\n\r\nFill jars with Morels......They sure look pretty when I set the morels in the jar stem down around the outside and stacked full and tight in the center.\r\n\r\nAdd room temperature distilled water or reverse osmosis (r/o) water straight from the tap\r\n\r\nPressure cook for 30 mimutes at 10 lbs pressure.\r\n\r\nBOY do these look beautiful.......when the mushrooms come out of the pressure canner there look like the jar has alot of water on the bottom....when cooled the morels seem to sink toward the bottom .....They look and taste GREAT. This recipe was given to me by a migrant morel hunter and he claims to have gotten the recipe from an old Amish cookbook.\r\n\r\nNOTE: DON\'T throw the the water you drain off the mushrooms away ...add it to your gravy ........ITS the BEST.\r\n\r\nFollow up note: Make sure you note that mushrooms of any type should never be canned in quarts.....pints or half pints/jelly jars. Hope anyone that tries the recipe enjoys them as much as myself. <strong>Courtesy of <a href=\"mailto:Windybeth@aol.com\"><em>Cindy</em></a> , in Ohio</strong>\r\n\r\nWord of caution from another shroomer: \"I am e-mailing others with the information I have obtained about canning morel mushrooms. After talking with the County Extention office they had informed me that canning morels could be lethal. Morel mushrooms have toxic hydrozines and while cooking them this evaporates into the air but when canning these those toxins have no where to evaporate to so they go back into the mushrooms which form a botulism and can be deadly when ate. There is no safe pressure or poundage that they have come up with in order to pressure can these mushrooms. The National Center for Home Food Preservation is a good source when canning foods and they can be contacted at <a href=\"http://www.uga.edu/nchfp\"><em>www.uga.edu/nchfp</em></a>\r\n\r\nPlease let others know. I dumped the cans of mushrooms after obtaining this information and hope others do the same. The best way of preserving mushrooms is to freeze them. Thank you for allowing me to pass this information on.\"\r\n\r\ncourtesy of - Lynnette M\r\n\r\n&nbsp;\r\n<h2><strong>More Canning Suggestions</strong></h2>\r\nWhile you are correct about the poisons I have two (2) separate canning recipes.\r\n\r\nOne requires you to precook the morels before canning by either, heat do not boil in just enough water to prevent sticking,\r\n\r\nThe second is to steam morels and use the water used in steaming to refill canning jars.\r\n\r\nThey are awesome!!\r\n\r\n<strong>Courtesy of <a href=\"mailto:benderbeans@hotmail.com\"><em>Scooby Doo</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>An Alternative Way To Dehydrate</strong></h2>\r\nHere is another method of preserving your spring harvest ( for those without a dehydrator):\r\n\r\nAfter soaking, washing and pat drying the morels, get out the needle and thread. Remove one or both racks from your oven, depending on how many shrooms you plan to dry. Tie the end of the thread onto one of the racks. Thread a few of the shrooms through the stem, then loop the thread around one of the wires on the rack. Thread a few more shrooms. loop the thread around the wire. Continue from one side of the oven rack to the next, and back and forth until you run out of shrooms or you decide that the rack is full. Then tie the end of the thread to the rack. If you run out of thread, start over with a new piece.\r\n\r\nCarefully place the rack back into the oven on the highest level so that the shrooms are suspended below the rack. You should be able to do the other rack at the same time. Set the oven to warm - approximately 160 degrees. Check after about 8 hours. You want them to be completely dry. They will be hard and very light.\r\n\r\nI have some that were lost, then found again two years later. Though not as good as fresh, they still worked great in a steak sauce!\r\n\r\n<strong>Courtesy of <a href=\"mailto:DJColvig@ci.des-moines.ia.us\"><em>Dave</em></a> in Des Moines, Iowa </strong>\r\n<h2><strong>Another version of String Dried:</strong></h2>\r\nMy husband and I enjoyed your website and found portions of it quite humorous. My husband has been an avid \"shroomer\" for twenty-five years in the hills of Kentucky. His advise for preserving morels is to string them on dental floss, hang by the refrigerator for about 1 day, then store in quart jars in the freezer. They can either be crumbled for seasoning or rehydrated with milk at any time. This method of preserving will make the mushroom last for several years. Hope you enjoy this quick and convenient method.\r\n\r\n<strong>Courtesy of Barbie R. </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A simple suggestion:</strong></h2>\r\nPlease don\'t tell people to cover their shrooms with paper towels. I put paper towels between layers once and all my shrooms tasted like paper. I put them on older cotton towels and they keep perfectly.\r\n\r\n<strong>Courtesy of <a href=\"mailto:maynot@omni-tech.net\"><em>Maynot</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A \"from the begining to the end\" suggestion:</strong></h2>\r\nNice web site, but I about passed out when I read the preservation suggestions. We\'ve been hunting morels since we were kids in the 1950\'s. This year has been especially good!\r\n\r\nLike any mushroom, and perhaps even more than most, the morel will absorb water if washed or soaked. This not only dilutes the flavor, but destroys the texture or bite.\r\n\r\nNever wash or soak a morel. The need to do so is minimized if one harvests them correctly. Pinch off the mushroom just below the \"head.\" Carry your morels in a spore bag (never, ever use a bucket or plastic bag that does not deposit spores on the forest floor). If your spore bag has relatively large holes, much of the forest floor \"debris\" will fall off the heads and onto the forest floor as one walks about.\r\n\r\nAt home, spread out the morels on cotton towels. Cut each one--one at a time--into halves or quarters (depending on how lucky and how big the find). Expect to find pill bugs and many-legged insects inside, so keep the garbage can close by. Flick the living critters outta\' there! Use the tip of a knife blade to remove any brown spots that might be critter poo poo from the inside of the morel. The outside is generally quite clean. A simple brushing with a soft bristle brush, such as a good quality basting or pastry brush, will clean up the outside.\r\n\r\nIf you can resist eating them all right away, either tossed with fresh sage and quickly sautéed or tempura battered and fried, dry them for a special occasion dinner.\r\n\r\nTo dry the morels, spread them on a screen or rack. A stovetop down draft vent is an ideal \"dryer.\" Simply turn the down draft on low and in 12 hours, they\'ll be perfectly dried. No stovetop down draft vent? Place an oscillating fan in front of the morels and let it blow, let it blow, let it blow. Dehydrators will produce either good or disastrous results. If it\'s a commercial quality dehydrator, results will be excellent. The cheap plastic things with lightbulbs will produce too much humidity and ruin the morels.\r\n\r\nThe dried morels keep very well in a vacuum bag in a cool, dark place. Don\'t have one of those neat vacuum bagger machines? Toss them in a freezer bag and store them in the deep freeze. No freezer, store them in a tightly sealed jar in a cool, dark place.\r\n\r\nTo rehydrate a dried morel, bring some chicken broth (beef broth is too overpowering) to a boil. Pour it over some dried morels. They will rehydrate and puff up. Julienne the mushrooms and use the broth to make a gravy...clear gravy is made with cornstarch/rich, cream gravy is made with cream and flour. It\'s fabulous over pheasant crepes or rice timbales! Or,make morel soup! Put the rehydrated morels and broth in a blender and pulse on high until smooth. Add cream cheese chunks and more heated broth until the desired consistency and taste results. Serve crusty bread, tomato spread and tossed mesclan salad for a dinner straight from heaven!\r\n\r\n<strong>Courtesy of a <a href=\"mailto:callum2u@cornhusker.net\"><em>Seasoned Morel Hunter</em></a> Seasoned Morel Hunter</strong>\r\n\r\n&nbsp;\r\n<h2><strong>Freezing morels in milk cartons:</strong></h2>\r\nI began hunting morels with my dad when I was about 5 years old. That was 45 years ago. Every year I\'ve frozen the morels using the same method he taught me and it has proven to be a tried and true method for preserving those delicious morsels. After the day of hunting is through take the morels, slice them in half and soak them in a sink of cold salted water to kill any critters hiding inside. After soaking, take a clean paper milk carton, fill it with the morels, cover them with water (leave enough head space to allow for expansion) and place the carton in the freezer. This will freeze your morels a block of ice. When it\'s time to thaw them, just take the carton out of the freezer, sit it in the sink, and allow the ice to thaw. You\'ll have morels that are as fresh and as tasty as the day you picked them. Cook as usual and enjoy!\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\"><em>Debbie</em></a> in the great state of Texas</strong>\r\n\r\n&nbsp;\r\n<h2><strong>Brown Bag preserving:</strong></h2>\r\nI\'ve found that keeping moral mushrooms in a brown paper lunch bag in your refrigerator keeps them from shrinking - as opposed to dehydrating them. They will shrink a little, but not even close to the dehydrating them quickly.\r\n\r\nJust set the closed paper bag in the fridge and forget about it. Really! I\'ve done this for years. It will dry up and retain its shape and color. I\'ve already put a few big ones that I\'d like to keep this year in the fridge (to show friends that are less fortunate, and can\'t find them, what they look like). My grandfather taught me this. If you ever decide on eating them later, soak them in chicken broth, for a few hours, before cooking. I\'ve found that the mushrooms, once dried out, seem to last forever - if kept in the bag and in the fridge.\r\n\r\nGood luck to your future hunting!\r\n\r\n<strong>Courtesy of Jon J. Czuhai</strong> <em>Follow-up from Jon on his technique:</em>\r\n\r\nClean and soak them first with cold salt water - as normal to get any bugs and slugs out. Then pat them dry before putting them in the bag. You could just throw them in any order, in the bag, if you don\'t care to keep them as their perfect shape when dried.\r\n\r\nTruthfully, last year, I put multiple brown paper lunch bags, layered between mushrooms, all in a large grocery, brown paper bag. When they were dry I dumped them all together in one bag. This method is used to form perfect looking dried mushrooms.\r\n\r\nYou can\'t put a bunch of them together until they are already dried. If you want to dry them, while keeping their original shape, keep them separated while in the brown paper bag.\r\n\r\n&nbsp;\r\n<h2><strong>Markie\'s Preserving Technique...</strong></h2>\r\nI like mushroom sandwiches. sauted morels on a good dry-toasted sourdough is yum. So in order to enjoy this in december, this is what I do.\r\n\r\nWhen I\'m picking, I have a plastic mesh bag and a lunchsack paper bag inside it. The obviously dirty morels go in the the plastic bag and the clean ones in the paper bag. Once home they are thumped on the counter then placed in a bowl. Water is added to the bowl and the morels are agitated and thumped against the side of the bowl. They are then transfered to a new rinse bowl, knifed in half (inside flushed if necessary) covered with new water and agitated and thumped. Once cleaned, in a ten-inch skilet one-half cup of water is brought to a boil. The mushrooms are added insides down (about 12 nice whites), covered with a lid and allowed to boil for a minute and an half. The product is poured back in to the bowl and allowed to cool a bit.\r\n\r\nHaving a vacuum plastic bag sealer, I find a casserole dish about the same width as the bag and take the morels and boil water, pour them into the bag and place it in the dish and express the air. Then stick in the freezer. Once frozen, I seal.\r\n\r\nCome eating time, the the thawed bag\'s water is boiled with butter and maybe some garlic until the water is almost gone and then the \'shrooms are added for a mintute or so. the \'shrooms and butter are poured on the dry toast and eaten. Almost as good as the day they were picked.\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\"><em>Markie</em></a></strong>\r\n\r\n&nbsp;\r\n<h2><strong>Keeping Them Fresh - Ted\'s Technique...</strong></h2>\r\nI apologize for taking so long to reply to you on how to keep and de-bug morels. My method also works on oyster mushrooms although they don\'t keep as long.\r\n<ol>\r\n 	<li>\r\n<ul>\r\n 	<li>Sort out any fresh picked morels that should be eaten (mature, stained, etc.)</li>\r\n 	<li>2. Place the remainder of your morels in a clean, stainless steel bowl.</li>\r\n 	<li>3. Cover the top of the bowl with clean heavy duty paper towels (two layers) and mist the paper towels with clean cool water.</li>\r\n 	<li>4. Cover the paper towels with one layer of wax paper.</li>\r\n 	<li>5. Now place a hand or small bath towel over the entire bowl and place in the fridge.</li>\r\n 	<li>6. Every two to four days check your mushrooms and sort those that need eating, remove slugs, etc. from the under side of the paper towels and the sides of the bowl, re-mist the paper towels and place back in the fridge.</li>\r\n 	<li>7. Any mushrooms you eat should be cut in half lengthwise to check for any remaining \"bugs\" if any.</li>\r\n</ul>\r\n</li>\r\n</ol>\r\nSoaking morels in salt water only kills the bugs and leaves them inside the water soaked and softened morel. Salt water is a trick for broccoli, not mushrooms.\r\n\r\nCaution: This method works for me every year but the little known and usually mis-identified \'half free morel\' (Morchella Semilibra) is very delicate and will only last a few short days. This morel is best eaten fresh.\r\n\r\nIt is a VERY tasty morel and often only comes up every two to three years. I am lucky enough to have found three large patches of the half free morel that come up every year. If you find any, I suggest that you try them. You won\'t be disappointed. I hope you find this useful and continue your shroom quest.\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@charter.net\"><em>Ted Grossmeyer</em></a> from Empire, Michigan</strong>\r\n\r\n&nbsp;\r\n<h2><strong>No Freeze Morel - Mushroom Powder and Pickling them...</strong></h2>\r\nI\'ve been checking in with your site for a couple years now, and thought I might chime in for the \"Preserving\" Department. I am lucky enough to live in the fertile Willamette Valley of the Pacific Northwest, and have been picking numerous fungi for many years. Needless to say, around here any passionate shroomer with a reliable car will often have more than enough fungus for themselves, their friends, for bartering and for storage. Although freezing is the generally accepted \"best method\" of storage, I have never had a sizable freezer capacity (such as a chest freezer or stand-alone) - and the small ice box in the top of my fridge is usually reserved for meat &amp; ice cream. In this respect, I can only assume I am one of many. I am an avid wild food forager of all types, and have always relied on my pantry for long-term storage - usually dried or pickled, just like the ancients. Mushrooms are no exception.\r\n\r\nI thought I would share two of my favorite shroom-saving methods, both of which will give you a product very unlike the fresh mushroom - that is, if you want to maintain as much integrity of freshness as possible, then dry or freeze them. But if you like to play with your food, make your own ingredients, or improvise your daily menu, then I would suggest making mushroom powder or pickling them.\r\n\r\nMushroom powder is a high-priced snob-store delicacy that you can make at home for absolutely nothing. It is a fantastic addition to your spice cabinet, and can be used as: a soup stock, to flavor grains &amp; stuffings (add to water before cooking), as a dredge (add to the flour or coating mix of fried food like chicken, fish or veggies), or a flavor enhancer (what the Japanese call \"umami\") for gravies &amp; pan sauces. Use it almost as you would dried mushrooms, but in applications where you want the flavor without the substance. It lends a rich mushroom \"essence\" to any recipe it is applied. (Use this method to make powder out of any mushroom).\r\n\r\n- Clean the mushrooms as to your standard procedure (w/ or w/o water or salt or pre-cooking or not - it doesn\'t matter)\r\n\r\n- Slice morels in half or quarters, and thoroughly dehydrate (any drying method will work, but must be completely dry before proceeding)-Toast the dried morels in a 200° oven for 10-15 minutes, or until they start to smell aromatic (they scent of toasted earthiness should hit you as soon as you open the oven door)\r\n\r\n- Spread out in thin layers to cool - don\'t pile them up in a bowl to cool, because they can produce condensation inside the bowl, and will need to be re-dehydrated. Baking sheets, serving platters and window screens would all work well.-Working in small batches (about 1 cup at a time) grind the morels to powder in the blender. Start by pulsing a few times to break them up, and then 10-15 seconds on high. Sift this, or knock it through a wire strainer, to separate any bigger pieces that need to go back in the blender.\r\n\r\n- Once everything is ground &amp; sifted, add 1/4 teaspoon each of salt &amp; pepper and 1/2 teaspoon of cornstarch for each 1 cup of morel powder. (The cornstarch prevents caking, and is completely optional. The small amount of salt &amp; pepper round-out the earthiness of the morels - I use powdered salt &amp; powdered white pepper so it assimilates nicely into the mushroom powder for a consistent texture. For powdered salt, just zap some sea salt in the blender until it\'s a fine texture.)\r\n\r\n- Mix thoroughly &amp; store in a jar with a tight-fitting lid. This is better than any commercial soup stock, with much less salt, and no preservatives. About 4 pounds of morels will yield about 1 pint of powder.\r\n\r\n<strong>The Pickling Recipe...</strong>\r\n\r\nThe pickling recipe I use for mushrooms is fantastic, and I use it for morels, chanterelles, matsutake, hedgehog, bolete &amp; leccinum caps and even corals (not so good with lobsters, sulphur shelf or hen of the woods, though). I like to use white wine vinegar, but cider vinegar is good too, as is cane vinegar (available from your Asian grocer) as long as it has 5% acidity. Make sure you check the label - Rice wine vinegar would be good too, but has less acidity and is unsuitable for canning. Also, this recipe does not pose the same botulism threat as the recipe for fresh-canned morels, for two reasons: 1)the mushrooms are cooked thoroughly before processing, and 2) the acidity level is high enough to prevent botulism growth. <strong>The dangers of botulism in canned food is no joke, and definitive sources on home food-preservation science have always advised against fresh-canned wild mushrooms</strong> (even though you can always find an old-timer who has \"always done it this way before...\"). Salt or vinegar based brines, like this one, is the only accepted safe way around it. And safety is always good - delicious just makes it better! Use these as a stand-alone pickle, on an appetizer plate or chopped into pasta salad.\r\n\r\n<strong>Ingredients (Makes 7-8 half pints)</strong> 2 pounds mushrooms 3 cups vinegar of at least 5% acidity (check the label) 1 cup water 1 cup dry white wine 1/3 cup sugar 2 tablespoons pickling salt 16 black peppercorns 16 coriander seeds 8 dried bay leaves\r\n\r\n- Prepare your canner, jars and lids as per the manufacturer\'s directions\r\n\r\n- Wash mushrooms, dry with towels or salad spinner, and cut in halves or quarters\r\n\r\n- Combine the vinegar, water, wine, sugar &amp; pickling salt in a large pot. Bring the mixture to a boil and then add the mushrooms. Bring the mixture back to a boil, then reduce the heat and simmer for 5 minutes.\r\n\r\n- To each hot, sterilized jar, add 2 pepper corns, 2 coriander seeds and 1 bay leaf. Then fill with hot mushrooms leaving 1/2 inch headspace at the top of each jar. Cover the mushrooms with hot pickling liquid.\r\n\r\n- Thoroughly wipe the rims and threads of the jars, set the lids and screw on the rings. Any jar that has more than 1/2 inch headspace should be refrigerated, not processed.\r\n\r\n- Process for 10 minutes in a boiling water canner. Let cool for 12 to 24. To test the seal, press down on the lid - it should not move.\r\n\r\n- Allow the pickle to cure for at least 2 weeks before using. The pickled wild mushrooms will keep for up to 1 year.\r\n\r\n- Discard if at any time the mixture looks moldy, foamy or murky, or if it does not smell right when opened.\r\n\r\nWell, that\'s my 2 cents worth - this ended up being longer than I thought it would, so if you choose to share it, please feel free to edit for brevity or clarity. I love what guys like you &amp; matsiman &amp; wildman Steve Brill do for the world of foraging - takin\' it from mythology to methodology.\r\n\r\nThank you much, and happy hunting!\r\n\r\n<strong>Courtesy of <a href=\"mailto:anderchad@comcast.net\"><em>Chad</em></a> </strong> - in Eugene, OR\r\n\r\nShawna from Wyoming offers this thought: I would highly recommend doing this outdoors or on and inclosed patio on a windless day. It produces a lot of fine dust and is bad for people with allergies. I\'m not usually too sensitive to pollen, dust, etc. but this made me sneeze a lot. Just thought I would add that little note.\";s:2:\"to\";s:35299:\"This page contains suggested ways of preserving your morels for later consumption. Visitors to The Great Morel have offered up these suggestions - from freeze-drying to canning, you\'ll find various and interesting ways of saving them for that \"out-of-season\" special occasion! Click here to return to the <a href=\"http://thegreatmorel.com/recipes/\"><em>recipe page</em></a>.\r\n<h2></h2>\r\n<h2></h2>\r\n<h2><strong>Freezing the Morel Mushroom</strong></h2>\r\n\"Don\'t know how many folks dry or freeze any excess (ya right, who has excess). I\'ve gone to freezing a couple of pounds for the winter months. After washing/soaking, I dust them with flour, put them on cookie sheet and freeze solid. The flour keeps em from sticking together in freezer bag. Works well.\"\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Doug Taylor , Normal, IL.</em></p>\r\n\r\n<h2><strong>A Freezing Secret</strong></h2>\r\n\"Hello, Just found your site and thought I\'d give you my freezing secret!! I clean and soak them, cut them in half, then dip them into beaten eggs, I then dip them in flour and fry them for 2 minutes on each side, remove and let cool. Place them in freezer bag and http://thegreatmorel.com/wp-admin/media-upload.php?post_id=117&amp;type=image&amp;TB_iframe=1in the dead of winter when you finish frying them they taste as if you just picked them!!! Love the site, Rick \"\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Rick , Boonville, Missouri </em></p>\r\n&nbsp;\r\n<h2><strong>Steve\'s Freezing suggestion</strong></h2>\r\n\"I take my mushrooms. Slice in half,and a little soaking in salty water to get rid of bugs, then I put them in a bowl and place in the microwave oven for about a minute till they reduce down and there is water in the bottom of the bowl. Then I separate them on a cookie sheet and place in the freezer. When they have frozen I place them in a vacuum sealer bag and when I use them in recipes I can easily separate them for the amount I need.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:steveeitman@hotmail.com\"><em>Steve</em></a> </strong>\r\n<h2><strong>Reggie\'s Freezing Technique - Don\'t use Salt</strong></h2>\r\n\"I have found when freezing morels if when you slice them in half, just rinse them in cold water to make sure they are clean. <strong>Do Not soak them in salt water!</strong> They are much firmer with a simple rinse and don\'t get as soft and mushy. Much more like fresh mushrooms when you get them out and cook them later. I just slice them in half, rinse in cold water, flour them dry and freeze them. Or I have rinsed and fried partially and then freeze. Either way I have found if you are going to freeze them, they are much better and firmer just rinsing and not soaking in salt water.\r\n\r\nYou will notice the difference when you soak them in salt water versus a simple rinse. After soaking in salt water they break down and become soft and limp. Which is ok if you are going to cook them at the moment, but not as good to preserve them.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:reggiebd@iowatelecom.net\"><em>Reggie</em></a> , in Iowa </strong>\r\n<h2><strong>Frozen Ready-To-Cook Deep Fried Morels</strong></h2>\r\n\"I tried this today and it worked nicely. I need to experiment on how long they keep frozen but they cooked up great after being frozen solid.\"\r\n\r\nPart #1\r\n<ul>\r\n 	<li>Prepare like your going to fry them fresh. I prefer to keep it simple.</li>\r\n 	<li>Cut Morels in half. Soak in salt water to remove bugs.</li>\r\n 	<li>Rinse and inspect for bugs and roll in a big bowl of plain flower w/a pinch of salt until nicely coated.</li>\r\n</ul>\r\nPart #2\r\n<ul>\r\n 	<li>Place on a cookie sheet and freeze for 2 hours.</li>\r\n 	<li>Place single layer of frozen morels in a Ziploc bag and remove all access air. Vacuum pack if you can.</li>\r\n 	<li>Store in freezer in a protective container or space where they wont get beat up.</li>\r\n 	<li>Cooking instructions.</li>\r\n 	<li>Heat butter to frying temp. Place frozen morels in. Do not move until the first side is browned to a crisp golden color. Side two cooks fast.</li>\r\n</ul>\r\nEnjoy!\r\n\r\n<strong>Courtesy of <a href=\"mailto:my_barn@sbcglobal.net\"><em>Jennifer</em></a> - in WI (posted 2006) </strong>\r\n<h2><strong>Frozen and Vacuum Packed</strong></h2>\r\n\"I cut them in half, then place them on a cookie sheet in the freezer just long to make them solid. Then vacuum pack them. They will not freezer burn or dry out. When you are ready, thaw and cook them how ever you want. \"\r\n\r\n<strong>Courtesy of <a href=\"mailto:joecheryl@alltel.net\"><em>Glen Martin</em></a> </strong>\r\n<h2><strong>Freeze and serve Mushroom Mike\'s way....</strong></h2>\r\n\"Hello, For the past 20 years we have harvested and preserved our Morels by putting in salt water for 20 minutes after they are sliced in half, then thourly rinse in collinder until most of water is out. Then I take large frying pan with 1/4 lb of butter and fill pan with Morels and cook for 3 min at the maximum. Remove mushrooms from heat and store in large pan until cooled. Then we put three large spoonfuls in 1 qt freezer bags with slotted spoon to seperate from juice. After you have seperated from juice, I then add equal amounts of juice to each bag, <!--more-->seal then lay them flat on cookie sheet and flash freeze until thourly frozen. Then put frozen package in air tight box and store in freezer. When ready for meal of Morels, I put entire frozen pack into frying pan.( cut bag and put frozen block in pan and cover until they are thawed. Cook until they start to pop and butter is almost gone then poor on steak...Best method I have ever used....Try it, it is the best way I have found.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:jmichael.caswell@sbcglobal.net\"><em>Mushroom Mike</em></a> </strong>\r\n<h2><strong>Another freeze and serve suggestion....</strong></h2>\r\n\"After a thorough washing, I like to slice them in half, dry them off and roll them in flour. Place about one to two tablespoons of real butter in a large frying pan. Fry the morels about 50% of the way and then place them on a cookie sheet with wax paper so they are not touching. At that point I will put the sheet into the freezer until they are completely frozen. From there I will put them in ziplock bags and store them for the winter in the freezer. This is very simple and does not require a lot of work. I like to wait until about 6 months from the season and take some to my dads to eat. \"\r\n\r\n\"When you are ready to eat, all you have to do is get out the skillet, add very little butter and cook them the remainder of the way.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:tlwentz@columbus.rr.com\"><em>Tim W</em></a> - Lancaster, OH </strong>\r\n<h2><strong>Tim\'s frozen suggestion....</strong></h2>\r\n\"My wife and I freeze a couple of gallon bags of sponge every year. We also find a lot of spikes (what I call snake heads) every year and when we find more than we can eat my wife puts them in quart containers and covers them with water then freeze them. I take them out, thaw them and put them over a roast with potatoes, carrots and onions. Wow what a flavor they make! It is especially good on deer roast.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:tdavis@ceresllp.com\"><em>Tim D</em></a> - Indiana (added 3/27/2010) </strong>\r\n<h2><strong>Dehydrating the Morel Mushroom</strong></h2>\r\n\"I like to dehydrate my surplus mushrooms for future feasts. It is a treat to have them for Thanksgiving &amp; Christmas. I rehydrate them in half &amp; half or milk until tender, then I flour them up and fry in butter. I save the milk and make gravy with it. Best stuff in the world.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:ilvcritters@webtv.net\"><em>Andrea Randleman</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A unique and amazing utilization...</strong></h2>\r\nLast year I had a fantastic morel hunt. Even giving some away and eating till I was bloated, I was faced with a preservation dilemma.\r\n\r\nHere\'s the story of what I did (it\'s the RESULT that make this unique).\r\n<ul>\r\n 	<li>1. Cut in half lengthwise and clean (dollar store nylon brush slightly larger than a toothbrush), using as little water and scrubbing pressure as possible.</li>\r\n 	<li>2. Large ones get cut in half lengthwise again.</li>\r\n 	<li>3. Standard home dehydrator, 12 hours minimum.</li>\r\n 	<li>4. When thoroughly dry, store in airtight kitchen cannister.</li>\r\n</ul>\r\nRESULTING USAGE:\r\n\r\nWent on a week-long canoe trip three months later. While sitting around the campfire drinking beer, we placed large pinches of dried shrooms between our cheeks and gums (like a baseball player with chewing tobacco). And just left \'em there.\r\n\r\nIt takes awhile, ten minutes or so, for your saliva and the heat of your mouth to rehydrate the shrooms to where they start releasing their flavor, but once the process gets going... WOW! More than an hour of continual, INTENSE shroomy goodness per \"chaw.\"\r\n\r\nWe actually stopped drinking beer so as not to attenuate the taste experience (and getting me to stop drinking beer in camp usually requires a gun and a badge).\r\n\r\nNote well: You must resist the temptation to use your teeth... what we have here is time-released shroom juice.\r\n\r\n<strong>Courtesy of <a href=\"mailto:ilvcritters@gunowners.org\"><em>Craig</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>More Freeze Dried...and Unfreezing...</strong></h2>\r\n\"I so much enjoyed your recipes from the Great Morel Site! I am an avid shroomer myself and am fortunate enough to have a cottage in Northern Michigan. You can only find me on May weekends there in the woods enjoying the smells of wild onions and the great beauty of tiger lillies, trillium and morels.\r\n\r\nWe eat lots of fresh morels, but I also freeze and dry them so that we can enjoy them throughout the year. For the morels that I freeze, I first clean them in water, draining on paper towels. They are then sauteed in butter with chopped shallots and fresh parsley, along with heavy cream and sometimes dry sherry. I store them in small soft margarine containers, wrapped in plastic, and marked with dates and contents. We carefully measure their use throughout the summer, fall and winter months and sometimes are lucky enough to have one or two left the following May.\r\n\r\nI use the frozen morels, mostly with boneless chicken that has been dusted in seasoned flour, sauteed in butter with cream and sherry, adding the tub of morels at the end to heat. It is one of our favorite meals. I also use them in rissoto and pasta fettucine, both with lots of fresh parmesan. Here\'s to a good hunting season in \'99!\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:SKend75970@aol.com\"><em>Sheryl Kendrick</em></a> </strong>\r\n<h2><strong>String Dried Version....</strong></h2>\r\nI tried something 4 years ago and darn if it doesn\'t work. In 1999 I was lucky enough here in Ohio to find a hugh amount of morels one day. Too many to eat before they would go bad. So I tried this method of drying them. If you feel that any of the visitors to your site would like this information (it works, so I know they will), go ahead and post it and my address on you web.\r\n\r\nTake a large size sewing needle, large enough to handle some heavy thread. I found some in my wife\'s sewing basket.\r\n\r\nThread each morel through the base of the stem (just like stringing popcorn for the Christmas tree) and hang them upside down in the garage. Tie the two ends of the thread as far apart as necessary to insure that the morels do not touch each other. The tighter you stretch the thread the easier it will be to keep them from touching together. Now just let them hang there and dry out.\r\n\r\nOnce they are thoroughly dried (I left mine hang for many months) place the morels in a simple zip lock bag and store in the refrigerator.\r\n\r\nThis year I found 20 and my wife &amp; I enjoyed them as usual. That\'s all I could find this year so I decided to try the ones I dried in 1999. I soaked them over night, drained them good and patted them dry in paper towels and fried them as if they were fresh and guess what. We could not tell the difference in the dried ones and the fresh ones, honestly. Be sure and use a large bowl or pot because they will swell back up to their original size.\r\n\r\nI believe that they would have stayed good in my refrigerator indefinitely.\r\n\r\nI am 59 years old and have hunted morels ever since my dad took me out the first time when I was 3 years old. I am so happy to have discovered this easy method of preserving a good haul. From now on, I\'ll be stringing popcorn, uh, I mean morels every spring knowing that I can enjoy this wonderful treat all year long.\r\n\r\nThere it is, try it everyone......it really works.\r\n\r\n<strong>Courtesy of <a href=\"mailto:ArtMayB@aol.com\"><em>Art</em></a> , in Dayton, Ohio </strong>\r\n<h2><strong>Air Drying....</strong></h2>\r\nI\'m fairly new to Morel Hunting, (about 5 yrs)...and this year, 2003, has been a winner. We ate, we shared, we ate somemore.\r\n\r\nWhen it came time to try and store them....the suggestion was made to dry them..... One of the 23,000,000 experts on the subject told us to lay out some Window screens (we used hardware cloth stretched between two 2x4\'s) on the deck. Spread the mushrooms out whole and uncleaned in the direct sunlight for the day, or until dry...\r\n\r\nWorked Great! They were completely dry in about 6-7 hrs. It was a sunny, 74 degree day with a light breeze. We were told to store them in a paper sack.\r\n\r\nI\'ll report back this fall when we eat our fill.\r\n\r\n<strong>Courtesy of <a href=\"mailto:offchiss@IowaTelecom.net\"><em>Dave</em></a> , in Iowa </strong>\r\n<h2><strong>A \"Canning\" recipe</strong></h2>\r\nNote from the Great Morel - please read this caution that procceds this suggestion regarding canning.\r\n\r\nI found a canning recipe and I think I might like this better than freezing or drying.\r\n\r\nSterilize wide mouth pint canning jars and add 1 teaspoon canning salt.\r\n\r\nFill jars with Morels......They sure look pretty when I set the morels in the jar stem down around the outside and stacked full and tight in the center.\r\n\r\nAdd room temperature distilled water or reverse osmosis (r/o) water straight from the tap\r\n\r\nPressure cook for 30 mimutes at 10 lbs pressure.\r\n\r\nBOY do these look beautiful.......when the mushrooms come out of the pressure canner there look like the jar has alot of water on the bottom....when cooled the morels seem to sink toward the bottom .....They look and taste GREAT. This recipe was given to me by a migrant morel hunter and he claims to have gotten the recipe from an old Amish cookbook.\r\n\r\nNOTE: DON\'T throw the the water you drain off the mushrooms away ...add it to your gravy ........ITS the BEST.\r\n\r\nFollow up note: Make sure you note that mushrooms of any type should never be canned in quarts.....pints or half pints/jelly jars. Hope anyone that tries the recipe enjoys them as much as myself. <strong>Courtesy of <a href=\"mailto:Windybeth@aol.com\"><em>Cindy</em></a> , in Ohio</strong>\r\n\r\nWord of caution from another shroomer: \"I am e-mailing others with the information I have obtained about canning morel mushrooms. After talking with the County Extention office they had informed me that canning morels could be lethal. Morel mushrooms have toxic hydrozines and while cooking them this evaporates into the air but when canning these those toxins have no where to evaporate to so they go back into the mushrooms which form a botulism and can be deadly when ate. There is no safe pressure or poundage that they have come up with in order to pressure can these mushrooms. The National Center for Home Food Preservation is a good source when canning foods and they can be contacted at <a href=\"http://www.uga.edu/nchfp\"><em>www.uga.edu/nchfp</em></a>\r\n\r\nPlease let others know. I dumped the cans of mushrooms after obtaining this information and hope others do the same. The best way of preserving mushrooms is to freeze them. Thank you for allowing me to pass this information on.\"\r\n\r\ncourtesy of - Lynnette M\r\n\r\n&nbsp;\r\n<h2><strong>More Canning Suggestions</strong></h2>\r\nWhile you are correct about the poisons I have two (2) separate canning recipes.\r\n\r\nOne requires you to precook the morels before canning by either, heat do not boil in just enough water to prevent sticking,\r\n\r\nThe second is to steam morels and use the water used in steaming to refill canning jars.\r\n\r\nThey are awesome!!\r\n\r\n<strong>Courtesy of <a href=\"mailto:benderbeans@hotmail.com\"><em>Scooby Doo</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>An Alternative Way To Dehydrate</strong></h2>\r\nHere is another method of preserving your spring harvest ( for those without a dehydrator):\r\n\r\nAfter soaking, washing and pat drying the morels, get out the needle and thread. Remove one or both racks from your oven, depending on how many shrooms you plan to dry. Tie the end of the thread onto one of the racks. Thread a few of the shrooms through the stem, then loop the thread around one of the wires on the rack. Thread a few more shrooms. loop the thread around the wire. Continue from one side of the oven rack to the next, and back and forth until you run out of shrooms or you decide that the rack is full. Then tie the end of the thread to the rack. If you run out of thread, start over with a new piece.\r\n\r\nCarefully place the rack back into the oven on the highest level so that the shrooms are suspended below the rack. You should be able to do the other rack at the same time. Set the oven to warm - approximately 160 degrees. Check after about 8 hours. You want them to be completely dry. They will be hard and very light.\r\n\r\nI have some that were lost, then found again two years later. Though not as good as fresh, they still worked great in a steak sauce!\r\n\r\n<strong>Courtesy of <a href=\"mailto:DJColvig@ci.des-moines.ia.us\"><em>Dave</em></a> in Des Moines, Iowa </strong>\r\n<h2><strong>Another version of String Dried:</strong></h2>\r\nMy husband and I enjoyed your website and found portions of it quite humorous. My husband has been an avid \"shroomer\" for twenty-five years in the hills of Kentucky. His advise for preserving morels is to string them on dental floss, hang by the refrigerator for about 1 day, then store in quart jars in the freezer. They can either be crumbled for seasoning or rehydrated with milk at any time. This method of preserving will make the mushroom last for several years. Hope you enjoy this quick and convenient method.\r\n\r\n<strong>Courtesy of Barbie R. </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A simple suggestion:</strong></h2>\r\nPlease don\'t tell people to cover their shrooms with paper towels. I put paper towels between layers once and all my shrooms tasted like paper. I put them on older cotton towels and they keep perfectly.\r\n\r\n<strong>Courtesy of <a href=\"mailto:maynot@omni-tech.net\"><em>Maynot</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A \"from the begining to the end\" suggestion:</strong></h2>\r\nNice web site, but I about passed out when I read the preservation suggestions. We\'ve been hunting morels since we were kids in the 1950\'s. This year has been especially good!\r\n\r\nLike any mushroom, and perhaps even more than most, the morel will absorb water if washed or soaked. This not only dilutes the flavor, but destroys the texture or bite.\r\n\r\nNever wash or soak a morel. The need to do so is minimized if one harvests them correctly. Pinch off the mushroom just below the \"head.\" Carry your morels in a spore bag (never, ever use a bucket or plastic bag that does not deposit spores on the forest floor). If your spore bag has relatively large holes, much of the forest floor \"debris\" will fall off the heads and onto the forest floor as one walks about.\r\n\r\nAt home, spread out the morels on cotton towels. Cut each one--one at a time--into halves or quarters (depending on how lucky and how big the find). Expect to find pill bugs and many-legged insects inside, so keep the garbage can close by. Flick the living critters outta\' there! Use the tip of a knife blade to remove any brown spots that might be critter poo poo from the inside of the morel. The outside is generally quite clean. A simple brushing with a soft bristle brush, such as a good quality basting or pastry brush, will clean up the outside.\r\n\r\nIf you can resist eating them all right away, either tossed with fresh sage and quickly sautéed or tempura battered and fried, dry them for a special occasion dinner.\r\n\r\nTo dry the morels, spread them on a screen or rack. A stovetop down draft vent is an ideal \"dryer.\" Simply turn the down draft on low and in 12 hours, they\'ll be perfectly dried. No stovetop down draft vent? Place an oscillating fan in front of the morels and let it blow, let it blow, let it blow. Dehydrators will produce either good or disastrous results. If it\'s a commercial quality dehydrator, results will be excellent. The cheap plastic things with lightbulbs will produce too much humidity and ruin the morels.\r\n\r\nThe dried morels keep very well in a vacuum bag in a cool, dark place. Don\'t have one of those neat vacuum bagger machines? Toss them in a freezer bag and store them in the deep freeze. No freezer, store them in a tightly sealed jar in a cool, dark place.\r\n\r\nTo rehydrate a dried morel, bring some chicken broth (beef broth is too overpowering) to a boil. Pour it over some dried morels. They will rehydrate and puff up. Julienne the mushrooms and use the broth to make a gravy...clear gravy is made with cornstarch/rich, cream gravy is made with cream and flour. It\'s fabulous over pheasant crepes or rice timbales! Or,make morel soup! Put the rehydrated morels and broth in a blender and pulse on high until smooth. Add cream cheese chunks and more heated broth until the desired consistency and taste results. Serve crusty bread, tomato spread and tossed mesclan salad for a dinner straight from heaven!\r\n\r\n<strong>Courtesy of a <a href=\"mailto:callum2u@cornhusker.net\"><em>Seasoned Morel Hunter</em></a> Seasoned Morel Hunter</strong>\r\n\r\n&nbsp;\r\n<h2><strong>Freezing morels in milk cartons:</strong></h2>\r\nI began hunting morels with my dad when I was about 5 years old. That was 45 years ago. Every year I\'ve frozen the morels using the same method he taught me and it has proven to be a tried and true method for preserving those delicious morsels. After the day of hunting is through take the morels, slice them in half and soak them in a sink of cold salted water to kill any critters hiding inside. After soaking, take a clean paper milk carton, fill it with the morels, cover them with water (leave enough head space to allow for expansion) and place the carton in the freezer. This will freeze your morels a block of ice. When it\'s time to thaw them, just take the carton out of the freezer, sit it in the sink, and allow the ice to thaw. You\'ll have morels that are as fresh and as tasty as the day you picked them. Cook as usual and enjoy!\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\"><em>Debbie</em></a> in the great state of Texas</strong>\r\n\r\n&nbsp;\r\n<h2><strong>Brown Bag preserving:</strong></h2>\r\nI\'ve found that keeping moral mushrooms in a brown paper lunch bag in your refrigerator keeps them from shrinking - as opposed to dehydrating them. They will shrink a little, but not even close to the dehydrating them quickly.\r\n\r\nJust set the closed paper bag in the fridge and forget about it. Really! I\'ve done this for years. It will dry up and retain its shape and color. I\'ve already put a few big ones that I\'d like to keep this year in the fridge (to show friends that are less fortunate, and can\'t find them, what they look like). My grandfather taught me this. If you ever decide on eating them later, soak them in chicken broth, for a few hours, before cooking. I\'ve found that the mushrooms, once dried out, seem to last forever - if kept in the bag and in the fridge.\r\n\r\nGood luck to your future hunting!\r\n\r\n<strong>Courtesy of Jon J. Czuhai</strong> <em>Follow-up from Jon on his technique:</em>\r\n\r\nClean and soak them first with cold salt water - as normal to get any bugs and slugs out. Then pat them dry before putting them in the bag. You could just throw them in any order, in the bag, if you don\'t care to keep them as their perfect shape when dried.\r\n\r\nTruthfully, last year, I put multiple brown paper lunch bags, layered between mushrooms, all in a large grocery, brown paper bag. When they were dry I dumped them all together in one bag. This method is used to form perfect looking dried mushrooms.\r\n\r\nYou can\'t put a bunch of them together until they are already dried. If you want to dry them, while keeping their original shape, keep them separated while in the brown paper bag.\r\n\r\n&nbsp;\r\n<h2><strong>Markie\'s Preserving Technique...</strong></h2>\r\nI like mushroom sandwiches. sauted morels on a good dry-toasted sourdough is yum. So in order to enjoy this in december, this is what I do.\r\n\r\nWhen I\'m picking, I have a plastic mesh bag and a lunchsack paper bag inside it. The obviously dirty morels go in the the plastic bag and the clean ones in the paper bag. Once home they are thumped on the counter then placed in a bowl. Water is added to the bowl and the morels are agitated and thumped against the side of the bowl. They are then transfered to a new rinse bowl, knifed in half (inside flushed if necessary) covered with new water and agitated and thumped. Once cleaned, in a ten-inch skilet one-half cup of water is brought to a boil. The mushrooms are added insides down (about 12 nice whites), covered with a lid and allowed to boil for a minute and an half. The product is poured back in to the bowl and allowed to cool a bit.\r\n\r\nHaving a vacuum plastic bag sealer, I find a casserole dish about the same width as the bag and take the morels and boil water, pour them into the bag and place it in the dish and express the air. Then stick in the freezer. Once frozen, I seal.\r\n\r\nCome eating time, the the thawed bag\'s water is boiled with butter and maybe some garlic until the water is almost gone and then the \'shrooms are added for a mintute or so. the \'shrooms and butter are poured on the dry toast and eaten. Almost as good as the day they were picked.\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\"><em>Markie</em></a></strong>\r\n\r\n&nbsp;\r\n<h2><strong>Keeping Them Fresh - Ted\'s Technique...</strong></h2>\r\nI apologize for taking so long to reply to you on how to keep and de-bug morels. My method also works on oyster mushrooms although they don\'t keep as long.\r\n<ol>\r\n 	<li>\r\n<ul>\r\n 	<li>Sort out any fresh picked morels that should be eaten (mature, stained, etc.)</li>\r\n 	<li>2. Place the remainder of your morels in a clean, stainless steel bowl.</li>\r\n 	<li>3. Cover the top of the bowl with clean heavy duty paper towels (two layers) and mist the paper towels with clean cool water.</li>\r\n 	<li>4. Cover the paper towels with one layer of wax paper.</li>\r\n 	<li>5. Now place a hand or small bath towel over the entire bowl and place in the fridge.</li>\r\n 	<li>6. Every two to four days check your mushrooms and sort those that need eating, remove slugs, etc. from the under side of the paper towels and the sides of the bowl, re-mist the paper towels and place back in the fridge.</li>\r\n 	<li>7. Any mushrooms you eat should be cut in half lengthwise to check for any remaining \"bugs\" if any.</li>\r\n</ul>\r\n</li>\r\n</ol>\r\nSoaking morels in salt water only kills the bugs and leaves them inside the water soaked and softened morel. Salt water is a trick for broccoli, not mushrooms.\r\n\r\nCaution: This method works for me every year but the little known and usually mis-identified \'half free morel\' (Morchella Semilibra) is very delicate and will only last a few short days. This morel is best eaten fresh.\r\n\r\nIt is a VERY tasty morel and often only comes up every two to three years. I am lucky enough to have found three large patches of the half free morel that come up every year. If you find any, I suggest that you try them. You won\'t be disappointed. I hope you find this useful and continue your shroom quest.\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@charter.net\"><em>Ted Grossmeyer</em></a> from Empire, Michigan</strong>\r\n\r\n&nbsp;\r\n<h2><strong>No Freeze Morel - Mushroom Powder and Pickling them...</strong></h2>\r\nI\'ve been checking in with your site for a couple years now, and thought I might chime in for the \"Preserving\" Department. I am lucky enough to live in the fertile Willamette Valley of the Pacific Northwest, and have been picking numerous fungi for many years. Needless to say, around here any passionate shroomer with a reliable car will often have more than enough fungus for themselves, their friends, for bartering and for storage. Although freezing is the generally accepted \"best method\" of storage, I have never had a sizable freezer capacity (such as a chest freezer or stand-alone) - and the small ice box in the top of my fridge is usually reserved for meat &amp; ice cream. In this respect, I can only assume I am one of many. I am an avid wild food forager of all types, and have always relied on my pantry for long-term storage - usually dried or pickled, just like the ancients. Mushrooms are no exception.\r\n\r\nI thought I would share two of my favorite shroom-saving methods, both of which will give you a product very unlike the fresh mushroom - that is, if you want to maintain as much integrity of freshness as possible, then dry or freeze them. But if you like to play with your food, make your own ingredients, or improvise your daily menu, then I would suggest making mushroom powder or pickling them.\r\n\r\nMushroom powder is a high-priced snob-store delicacy that you can make at home for absolutely nothing. It is a fantastic addition to your spice cabinet, and can be used as: a soup stock, to flavor grains &amp; stuffings (add to water before cooking), as a dredge (add to the flour or coating mix of fried food like chicken, fish or veggies), or a flavor enhancer (what the Japanese call \"umami\") for gravies &amp; pan sauces. Use it almost as you would dried mushrooms, but in applications where you want the flavor without the substance. It lends a rich mushroom \"essence\" to any recipe it is applied. (Use this method to make powder out of any mushroom).\r\n\r\n- Clean the mushrooms as to your standard procedure (w/ or w/o water or salt or pre-cooking or not - it doesn\'t matter)\r\n\r\n- Slice morels in half or quarters, and thoroughly dehydrate (any drying method will work, but must be completely dry before proceeding)-Toast the dried morels in a 200° oven for 10-15 minutes, or until they start to smell aromatic (they scent of toasted earthiness should hit you as soon as you open the oven door)\r\n\r\n- Spread out in thin layers to cool - don\'t pile them up in a bowl to cool, because they can produce condensation inside the bowl, and will need to be re-dehydrated. Baking sheets, serving platters and window screens would all work well.-Working in small batches (about 1 cup at a time) grind the morels to powder in the blender. Start by pulsing a few times to break them up, and then 10-15 seconds on high. Sift this, or knock it through a wire strainer, to separate any bigger pieces that need to go back in the blender.\r\n\r\n- Once everything is ground &amp; sifted, add 1/4 teaspoon each of salt &amp; pepper and 1/2 teaspoon of cornstarch for each 1 cup of morel powder. (The cornstarch prevents caking, and is completely optional. The small amount of salt &amp; pepper round-out the earthiness of the morels - I use powdered salt &amp; powdered white pepper so it assimilates nicely into the mushroom powder for a consistent texture. For powdered salt, just zap some sea salt in the blender until it\'s a fine texture.)\r\n\r\n- Mix thoroughly &amp; store in a jar with a tight-fitting lid. This is better than any commercial soup stock, with much less salt, and no preservatives. About 4 pounds of morels will yield about 1 pint of powder.\r\n\r\n<strong>The Pickling Recipe...</strong>\r\n\r\nThe pickling recipe I use for mushrooms is fantastic, and I use it for morels, chanterelles, matsutake, hedgehog, bolete &amp; leccinum caps and even corals (not so good with lobsters, sulphur shelf or hen of the woods, though). I like to use white wine vinegar, but cider vinegar is good too, as is cane vinegar (available from your Asian grocer) as long as it has 5% acidity. Make sure you check the label - Rice wine vinegar would be good too, but has less acidity and is unsuitable for canning. Also, this recipe does not pose the same botulism threat as the recipe for fresh-canned morels, for two reasons: 1)the mushrooms are cooked thoroughly before processing, and 2) the acidity level is high enough to prevent botulism growth. <strong>The dangers of botulism in canned food is no joke, and definitive sources on home food-preservation science have always advised against fresh-canned wild mushrooms</strong> (even though you can always find an old-timer who has \"always done it this way before...\"). Salt or vinegar based brines, like this one, is the only accepted safe way around it. And safety is always good - delicious just makes it better! Use these as a stand-alone pickle, on an appetizer plate or chopped into pasta salad.\r\n\r\n<strong>Ingredients (Makes 7-8 half pints)</strong> 2 pounds mushrooms 3 cups vinegar of at least 5% acidity (check the label) 1 cup water 1 cup dry white wine 1/3 cup sugar 2 tablespoons pickling salt 16 black peppercorns 16 coriander seeds 8 dried bay leaves\r\n\r\n- Prepare your canner, jars and lids as per the manufacturer\'s directions\r\n\r\n- Wash mushrooms, dry with towels or salad spinner, and cut in halves or quarters\r\n\r\n- Combine the vinegar, water, wine, sugar &amp; pickling salt in a large pot. Bring the mixture to a boil and then add the mushrooms. Bring the mixture back to a boil, then reduce the heat and simmer for 5 minutes.\r\n\r\n- To each hot, sterilized jar, add 2 pepper corns, 2 coriander seeds and 1 bay leaf. Then fill with hot mushrooms leaving 1/2 inch headspace at the top of each jar. Cover the mushrooms with hot pickling liquid.\r\n\r\n- Thoroughly wipe the rims and threads of the jars, set the lids and screw on the rings. Any jar that has more than 1/2 inch headspace should be refrigerated, not processed.\r\n\r\n- Process for 10 minutes in a boiling water canner. Let cool for 12 to 24. To test the seal, press down on the lid - it should not move.\r\n\r\n- Allow the pickle to cure for at least 2 weeks before using. The pickled wild mushrooms will keep for up to 1 year.\r\n\r\n- Discard if at any time the mixture looks moldy, foamy or murky, or if it does not smell right when opened.\r\n\r\nWell, that\'s my 2 cents worth - this ended up being longer than I thought it would, so if you choose to share it, please feel free to edit for brevity or clarity. I love what guys like you &amp; matsiman &amp; wildman Steve Brill do for the world of foraging - takin\' it from mythology to methodology.\r\n\r\nThank you much, and happy hunting!\r\n\r\n<strong>Courtesy of <a href=\"mailto:anderchad@comcast.net\"><em>Chad</em></a> </strong> - in Eugene, OR\r\n\r\nShawna from Wyoming offers this thought: I would highly recommend doing this outdoors or on and inclosed patio on a windless day. It produces a lot of fine dust and is bad for people with allergies. I\'m not usually too sensitive to pollen, dust, etc. but this made me sneeze a lot. Just thought I would add that little note.\";}i:34;a:4:{s:3:\"row\";i:138;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:35327:\"This page contains suggested ways of preserving your morels for later consumption. Over the years visitors to The Great Morel have offered up these suggestions - from freeze-drying to canning, you\'ll find various and interesting ways of saving them for that \"out-of-season\" special occasion! Click here to return to the <a href=\"http://dev.thegreatmorel.com/dir/recipes/\"><em>recipe page</em></a>.\r\n<h2></h2>\r\n<h2></h2>\r\n<h2><strong>Freezing the Morel Mushroom</strong></h2>\r\n\"Don\'t know how many folks dry or freeze any excess (ya right, who has excess). I\'ve gone to freezing a couple of pounds for the winter months. After washing/soaking, I dust them with flour, put them on cookie sheet and freeze solid. The flour keeps em from sticking together in freezer bag. Works well.\"\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Doug Taylor , Normal, IL.</em></p>\r\n\r\n<h2><strong>A Freezing Secret</strong></h2>\r\n\"Hello, Just found your site and thought I\'d give you my freezing secret!! I clean and soak them, cut them in half, then dip them into beaten eggs, I then dip them in flour and fry them for 2 minutes on each side, remove and let cool. Place them in freezer bag and http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=117&amp;type=image&amp;TB_iframe=1in the dead of winter when you finish frying them they taste as if you just picked them!!! Love the site, Rick \"\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Rick , Boonville, Missouri </em></p>\r\n&nbsp;\r\n<h2><strong>Steve\'s Freezing suggestion</strong></h2>\r\n\"I take my mushrooms. Slice in half,and a little soaking in salty water to get rid of bugs, then I put them in a bowl and place in the microwave oven for about a minute till they reduce down and there is water in the bottom of the bowl. Then I separate them on a cookie sheet and place in the freezer. When they have frozen I place them in a vacuum sealer bag and when I use them in recipes I can easily separate them for the amount I need.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:steveeitman@hotmail.com\"><em>Steve</em></a> </strong>\r\n<h2><strong>Reggie\'s Freezing Technique - Don\'t use Salt</strong></h2>\r\n\"I have found when freezing morels if when you slice them in half, just rinse them in cold water to make sure they are clean. <strong>Do Not soak them in salt water!</strong> They are much firmer with a simple rinse and don\'t get as soft and mushy. Much more like fresh mushrooms when you get them out and cook them later. I just slice them in half, rinse in cold water, flour them dry and freeze them. Or I have rinsed and fried partially and then freeze. Either way I have found if you are going to freeze them, they are much better and firmer just rinsing and not soaking in salt water.\r\n\r\nYou will notice the difference when you soak them in salt water versus a simple rinse. After soaking in salt water they break down and become soft and limp. Which is ok if you are going to cook them at the moment, but not as good to preserve them.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:reggiebd@iowatelecom.net\"><em>Reggie</em></a> , in Iowa </strong>\r\n<h2><strong>Frozen Ready-To-Cook Deep Fried Morels</strong></h2>\r\n\"I tried this today and it worked nicely. I need to experiment on how long they keep frozen but they cooked up great after being frozen solid.\"\r\n\r\nPart #1\r\n<ul>\r\n 	<li>Prepare like your going to fry them fresh. I prefer to keep it simple.</li>\r\n 	<li>Cut Morels in half. Soak in salt water to remove bugs.</li>\r\n 	<li>Rinse and inspect for bugs and roll in a big bowl of plain flower w/a pinch of salt until nicely coated.</li>\r\n</ul>\r\nPart #2\r\n<ul>\r\n 	<li>Place on a cookie sheet and freeze for 2 hours.</li>\r\n 	<li>Place single layer of frozen morels in a Ziploc bag and remove all access air. Vacuum pack if you can.</li>\r\n 	<li>Store in freezer in a protective container or space where they wont get beat up.</li>\r\n 	<li>Cooking instructions.</li>\r\n 	<li>Heat butter to frying temp. Place frozen morels in. Do not move until the first side is browned to a crisp golden color. Side two cooks fast.</li>\r\n</ul>\r\nEnjoy!\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Jennifer - in WI (posted 2006)    </em></p>\r\n<strong> </strong>\r\n<h2><strong>Frozen and Vacuum Packed</strong></h2>\r\n\"I cut them in half, then place them on a cookie sheet in the freezer just long to make them solid. Then vacuum pack them. They will not freezer burn or dry out. When you are ready, thaw and cook them how ever you want. \"\r\n\r\n<strong>Courtesy of <a href=\"mailto:joecheryl@alltel.net\"><em>Glen Martin</em></a> </strong>\r\n<h2><strong>Freeze and serve Mushroom Mike\'s way....</strong></h2>\r\n\"Hello, For the past 20 years we have harvested and preserved our Morels by putting in salt water for 20 minutes after they are sliced in half, then thourly rinse in collinder until most of water is out. Then I take large frying pan with 1/4 lb of butter and fill pan with Morels and cook for 3 min at the maximum. Remove mushrooms from heat and store in large pan until cooled. Then we put three large spoonfuls in 1 qt freezer bags with slotted spoon to seperate from juice. After you have seperated from juice, I then add equal amounts of juice to each bag, seal then lay them flat on cookie sheet and flash freeze until thourly frozen. Then put frozen package in air tight box and store in freezer. When ready for meal of Morels, I put entire frozen pack into frying pan.( cut bag and put frozen block in pan and cover until they are thawed. Cook until they start to pop and butter is almost gone then poor on steak...Best method I have ever used....Try it, it is the best way I have found.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:jmichael.caswell@sbcglobal.net\"><em>Mushroom Mike</em></a> </strong>\r\n<h2><strong>Another freeze and serve suggestion....</strong></h2>\r\n\"After a thorough washing, I like to slice them in half, dry them off and roll them in flour. Place about one to two tablespoons of real butter in a large frying pan. Fry the morels about 50% of the way and then place them on a cookie sheet with wax paper so they are not touching. At that point I will put the sheet into the freezer until they are completely frozen. From there I will put them in ziplock bags and store them for the winter in the freezer. This is very simple and does not require a lot of work. I like to wait until about 6 months from the season and take some to my dads to eat. \"\r\n\r\n\"When you are ready to eat, all you have to do is get out the skillet, add very little butter and cook them the remainder of the way.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:tlwentz@columbus.rr.com\"><em>Tim W</em></a> - Lancaster, OH </strong>\r\n<h2><strong>Tim\'s frozen suggestion....</strong></h2>\r\n\"My wife and I freeze a couple of gallon bags of sponge every year. We also find a lot of spikes (what I call snake heads) every year and when we find more than we can eat my wife puts them in quart containers and covers them with water then freeze them. I take them out, thaw them and put them over a roast with potatoes, carrots and onions. Wow what a flavor they make! It is especially good on deer roast.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:tdavis@ceresllp.com\"><em>Tim D</em></a> - Indiana (added 3/27/2010) </strong>\r\n<h2><strong>Dehydrating the Morel Mushroom</strong></h2>\r\n\"I like to dehydrate my surplus mushrooms for future feasts. It is a treat to have them for Thanksgiving &amp; Christmas. I rehydrate them in half &amp; half or milk until tender, then I flour them up and fry in butter. I save the milk and make gravy with it. Best stuff in the world.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:ilvcritters@webtv.net\"><em>Andrea Randleman</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A unique and amazing utilization...</strong></h2>\r\nLast year I had a fantastic morel hunt. Even giving some away and eating till I was bloated, I was faced with a preservation dilemma.\r\n\r\nHere\'s the story of what I did (it\'s the RESULT that make this unique).\r\n<ul>\r\n 	<li>1. Cut in half lengthwise and clean (dollar store nylon brush slightly larger than a toothbrush), using as little water and scrubbing pressure as possible.</li>\r\n 	<li>2. Large ones get cut in half lengthwise again.</li>\r\n 	<li>3. Standard home dehydrator, 12 hours minimum.</li>\r\n 	<li>4. When thoroughly dry, store in airtight kitchen cannister.</li>\r\n</ul>\r\nRESULTING USAGE:\r\n\r\nWent on a week-long canoe trip three months later. While sitting around the campfire drinking beer, we placed large pinches of dried shrooms between our cheeks and gums (like a baseball player with chewing tobacco). And just left \'em there.\r\n\r\nIt takes awhile, ten minutes or so, for your saliva and the heat of your mouth to rehydrate the shrooms to where they start releasing their flavor, but once the process gets going... WOW! More than an hour of continual, INTENSE shroomy goodness per \"chaw.\"\r\n\r\nWe actually stopped drinking beer so as not to attenuate the taste experience (and getting me to stop drinking beer in camp usually requires a gun and a badge).\r\n\r\nNote well: You must resist the temptation to use your teeth... what we have here is time-released shroom juice.\r\n\r\n<strong>Courtesy of <a href=\"mailto:ilvcritters@gunowners.org\"><em>Craig</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>More Freeze Dried...and Unfreezing...</strong></h2>\r\n\"I so much enjoyed your recipes from the Great Morel Site! I am an avid shroomer myself and am fortunate enough to have a cottage in Northern Michigan. You can only find me on May weekends there in the woods enjoying the smells of wild onions and the great beauty of tiger lillies, trillium and morels.\r\n\r\nWe eat lots of fresh morels, but I also freeze and dry them so that we can enjoy them throughout the year. For the morels that I freeze, I first clean them in water, draining on paper towels. They are then sauteed in butter with chopped shallots and fresh parsley, along with heavy cream and sometimes dry sherry. I store them in small soft margarine containers, wrapped in plastic, and marked with dates and contents. We carefully measure their use throughout the summer, fall and winter months and sometimes are lucky enough to have one or two left the following May.\r\n\r\nI use the frozen morels, mostly with boneless chicken that has been dusted in seasoned flour, sauteed in butter with cream and sherry, adding the tub of morels at the end to heat. It is one of our favorite meals. I also use them in rissoto and pasta fettucine, both with lots of fresh parmesan. Here\'s to a good hunting season in \'99!\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:SKend75970@aol.com\"><em>Sheryl Kendrick</em></a> </strong>\r\n<h2><strong>String Dried Version....</strong></h2>\r\nI tried something 4 years ago and darn if it doesn\'t work. In 1999 I was lucky enough here in Ohio to find a hugh amount of morels one day. Too many to eat before they would go bad. So I tried this method of drying them. If you feel that any of the visitors to your site would like this information (it works, so I know they will), go ahead and post it and my address on you web.\r\n\r\nTake a large size sewing needle, large enough to handle some heavy thread. I found some in my wife\'s sewing basket.\r\n\r\nThread each morel through the base of the stem (just like stringing popcorn for the Christmas tree) and hang them upside down in the garage. Tie the two ends of the thread as far apart as necessary to insure that the morels do not touch each other. The tighter you stretch the thread the easier it will be to keep them from touching together. Now just let them hang there and dry out.\r\n\r\nOnce they are thoroughly dried (I left mine hang for many months) place the morels in a simple zip lock bag and store in the refrigerator.\r\n\r\nThis year I found 20 and my wife &amp; I enjoyed them as usual. That\'s all I could find this year so I decided to try the ones I dried in 1999. I soaked them over night, drained them good and patted them dry in paper towels and fried them as if they were fresh and guess what. We could not tell the difference in the dried ones and the fresh ones, honestly. Be sure and use a large bowl or pot because they will swell back up to their original size.\r\n\r\nI believe that they would have stayed good in my refrigerator indefinitely.\r\n\r\nI am 59 years old and have hunted morels ever since my dad took me out the first time when I was 3 years old. I am so happy to have discovered this easy method of preserving a good haul. From now on, I\'ll be stringing popcorn, uh, I mean morels every spring knowing that I can enjoy this wonderful treat all year long.\r\n\r\nThere it is, try it everyone......it really works.\r\n\r\n<strong>Courtesy of <a href=\"mailto:ArtMayB@aol.com\"><em>Art</em></a> , in Dayton, Ohio </strong>\r\n<h2><strong>Air Drying....</strong></h2>\r\nI\'m fairly new to Morel Hunting, (about 5 yrs)...and this year, 2003, has been a winner. We ate, we shared, we ate somemore.\r\n\r\nWhen it came time to try and store them....the suggestion was made to dry them..... One of the 23,000,000 experts on the subject told us to lay out some Window screens (we used hardware cloth stretched between two 2x4\'s) on the deck. Spread the mushrooms out whole and uncleaned in the direct sunlight for the day, or until dry...\r\n\r\nWorked Great! They were completely dry in about 6-7 hrs. It was a sunny, 74 degree day with a light breeze. We were told to store them in a paper sack.\r\n\r\nI\'ll report back this fall when we eat our fill.\r\n\r\n<strong>Courtesy of <a href=\"mailto:offchiss@IowaTelecom.net\"><em>Dave</em></a> , in Iowa </strong>\r\n<h2><strong>A \"Canning\" recipe</strong></h2>\r\nNote from the Great Morel - please read this caution that procceds this suggestion regarding canning.\r\n\r\nI found a canning recipe and I think I might like this better than freezing or drying.\r\n\r\nSterilize wide mouth pint canning jars and add 1 teaspoon canning salt.\r\n\r\nFill jars with Morels......They sure look pretty when I set the morels in the jar stem down around the outside and stacked full and tight in the center.\r\n\r\nAdd room temperature distilled water or reverse osmosis (r/o) water straight from the tap\r\n\r\nPressure cook for 30 mimutes at 10 lbs pressure.\r\n\r\nBOY do these look beautiful.......when the mushrooms come out of the pressure canner there look like the jar has alot of water on the bottom....when cooled the morels seem to sink toward the bottom .....They look and taste GREAT. This recipe was given to me by a migrant morel hunter and he claims to have gotten the recipe from an old Amish cookbook.\r\n\r\nNOTE: DON\'T throw the the water you drain off the mushrooms away ...add it to your gravy ........ITS the BEST.\r\n\r\nFollow up note: Make sure you note that mushrooms of any type should never be canned in quarts.....pints or half pints/jelly jars. Hope anyone that tries the recipe enjoys them as much as myself. <strong>Courtesy of <a href=\"mailto:Windybeth@aol.com\"><em>Cindy</em></a> , in Ohio</strong>\r\n\r\nWord of caution from another shroomer: \"I am e-mailing others with the information I have obtained about canning morel mushrooms. After talking with the County Extention office they had informed me that canning morels could be lethal. Morel mushrooms have toxic hydrozines and while cooking them this evaporates into the air but when canning these those toxins have no where to evaporate to so they go back into the mushrooms which form a botulism and can be deadly when ate. There is no safe pressure or poundage that they have come up with in order to pressure can these mushrooms. The National Center for Home Food Preservation is a good source when canning foods and they can be contacted at <a href=\"http://www.uga.edu/nchfp\"><em>www.uga.edu/nchfp</em></a>\r\n\r\nPlease let others know. I dumped the cans of mushrooms after obtaining this information and hope others do the same. The best way of preserving mushrooms is to freeze them. Thank you for allowing me to pass this information on.\"\r\n\r\ncourtesy of - Lynnette M\r\n\r\n&nbsp;\r\n<h2><strong>More Canning Suggestions</strong></h2>\r\nWhile you are correct about the poisons I have two (2) separate canning recipes.\r\n\r\nOne requires you to precook the morels before canning by either, heat do not boil in just enough water to prevent sticking,\r\n\r\nThe second is to steam morels and use the water used in steaming to refill canning jars.\r\n\r\nThey are awesome!!\r\n\r\n<strong>Courtesy of <a href=\"mailto:benderbeans@hotmail.com\"><em>Scooby Doo</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>An Alternative Way To Dehydrate</strong></h2>\r\nHere is another method of preserving your spring harvest ( for those without a dehydrator):\r\n\r\nAfter soaking, washing and pat drying the morels, get out the needle and thread. Remove one or both racks from your oven, depending on how many shrooms you plan to dry. Tie the end of the thread onto one of the racks. Thread a few of the shrooms through the stem, then loop the thread around one of the wires on the rack. Thread a few more shrooms. loop the thread around the wire. Continue from one side of the oven rack to the next, and back and forth until you run out of shrooms or you decide that the rack is full. Then tie the end of the thread to the rack. If you run out of thread, start over with a new piece.\r\n\r\nCarefully place the rack back into the oven on the highest level so that the shrooms are suspended below the rack. You should be able to do the other rack at the same time. Set the oven to warm - approximately 160 degrees. Check after about 8 hours. You want them to be completely dry. They will be hard and very light.\r\n\r\nI have some that were lost, then found again two years later. Though not as good as fresh, they still worked great in a steak sauce!\r\n\r\n<strong>Courtesy of <a href=\"mailto:DJColvig@ci.des-moines.ia.us\"><em>Dave</em></a> in Des Moines, Iowa </strong>\r\n<h2><strong>Another version of String Dried:</strong></h2>\r\nMy husband and I enjoyed your website and found portions of it quite humorous. My husband has been an avid \"shroomer\" for twenty-five years in the hills of Kentucky. His advise for preserving morels is to string them on dental floss, hang by the refrigerator for about 1 day, then store in quart jars in the freezer. They can either be crumbled for seasoning or rehydrated with milk at any time. This method of preserving will make the mushroom last for several years. Hope you enjoy this quick and convenient method.\r\n\r\n<strong>Courtesy of Barbie R. </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A simple suggestion:</strong></h2>\r\nPlease don\'t tell people to cover their shrooms with paper towels. I put paper towels between layers once and all my shrooms tasted like paper. I put them on older cotton towels and they keep perfectly.\r\n\r\n<strong>Courtesy of <a href=\"mailto:maynot@omni-tech.net\"><em>Maynot</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A \"from the begining to the end\" suggestion:</strong></h2>\r\nNice web site, but I about passed out when I read the preservation suggestions. We\'ve been hunting morels since we were kids in the 1950\'s. This year has been especially good!\r\n\r\nLike any mushroom, and perhaps even more than most, the morel will absorb water if washed or soaked. This not only dilutes the flavor, but destroys the texture or bite.\r\n\r\nNever wash or soak a morel. The need to do so is minimized if one harvests them correctly. Pinch off the mushroom just below the \"head.\" Carry your morels in a spore bag (never, ever use a bucket or plastic bag that does not deposit spores on the forest floor). If your spore bag has relatively large holes, much of the forest floor \"debris\" will fall off the heads and onto the forest floor as one walks about.\r\n\r\nAt home, spread out the morels on cotton towels. Cut each one--one at a time--into halves or quarters (depending on how lucky and how big the find). Expect to find pill bugs and many-legged insects inside, so keep the garbage can close by. Flick the living critters outta\' there! Use the tip of a knife blade to remove any brown spots that might be critter poo poo from the inside of the morel. The outside is generally quite clean. A simple brushing with a soft bristle brush, such as a good quality basting or pastry brush, will clean up the outside.\r\n\r\nIf you can resist eating them all right away, either tossed with fresh sage and quickly sautéed or tempura battered and fried, dry them for a special occasion dinner.\r\n\r\nTo dry the morels, spread them on a screen or rack. A stovetop down draft vent is an ideal \"dryer.\" Simply turn the down draft on low and in 12 hours, they\'ll be perfectly dried. No stovetop down draft vent? Place an oscillating fan in front of the morels and let it blow, let it blow, let it blow. Dehydrators will produce either good or disastrous results. If it\'s a commercial quality dehydrator, results will be excellent. The cheap plastic things with lightbulbs will produce too much humidity and ruin the morels.\r\n\r\nThe dried morels keep very well in a vacuum bag in a cool, dark place. Don\'t have one of those neat vacuum bagger machines? Toss them in a freezer bag and store them in the deep freeze. No freezer, store them in a tightly sealed jar in a cool, dark place.\r\n\r\nTo rehydrate a dried morel, bring some chicken broth (beef broth is too overpowering) to a boil. Pour it over some dried morels. They will rehydrate and puff up. Julienne the mushrooms and use the broth to make a gravy...clear gravy is made with cornstarch/rich, cream gravy is made with cream and flour. It\'s fabulous over pheasant crepes or rice timbales! Or,make morel soup! Put the rehydrated morels and broth in a blender and pulse on high until smooth. Add cream cheese chunks and more heated broth until the desired consistency and taste results. Serve crusty bread, tomato spread and tossed mesclan salad for a dinner straight from heaven!\r\n\r\n<strong>Courtesy of a <a href=\"mailto:callum2u@cornhusker.net\"><em>Seasoned Morel Hunter</em></a> Seasoned Morel Hunter</strong>\r\n\r\n&nbsp;\r\n<h2><strong>Freezing morels in milk cartons:</strong></h2>\r\nI began hunting morels with my dad when I was about 5 years old. That was 45 years ago. Every year I\'ve frozen the morels using the same method he taught me and it has proven to be a tried and true method for preserving those delicious morsels. After the day of hunting is through take the morels, slice them in half and soak them in a sink of cold salted water to kill any critters hiding inside. After soaking, take a clean paper milk carton, fill it with the morels, cover them with water (leave enough head space to allow for expansion) and place the carton in the freezer. This will freeze your morels a block of ice. When it\'s time to thaw them, just take the carton out of the freezer, sit it in the sink, and allow the ice to thaw. You\'ll have morels that are as fresh and as tasty as the day you picked them. Cook as usual and enjoy!\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\"><em>Debbie</em></a> in the great state of Texas</strong>\r\n\r\n&nbsp;\r\n<h2><strong>Brown Bag preserving:</strong></h2>\r\nI\'ve found that keeping moral mushrooms in a brown paper lunch bag in your refrigerator keeps them from shrinking - as opposed to dehydrating them. They will shrink a little, but not even close to the dehydrating them quickly.\r\n\r\nJust set the closed paper bag in the fridge and forget about it. Really! I\'ve done this for years. It will dry up and retain its shape and color. I\'ve already put a few big ones that I\'d like to keep this year in the fridge (to show friends that are less fortunate, and can\'t find them, what they look like). My grandfather taught me this. If you ever decide on eating them later, soak them in chicken broth, for a few hours, before cooking. I\'ve found that the mushrooms, once dried out, seem to last forever - if kept in the bag and in the fridge.\r\n\r\nGood luck to your future hunting!\r\n\r\n<strong>Courtesy of Jon J. Czuhai</strong> <em>Follow-up from Jon on his technique:</em>\r\n\r\nClean and soak them first with cold salt water - as normal to get any bugs and slugs out. Then pat them dry before putting them in the bag. You could just throw them in any order, in the bag, if you don\'t care to keep them as their perfect shape when dried.\r\n\r\nTruthfully, last year, I put multiple brown paper lunch bags, layered between mushrooms, all in a large grocery, brown paper bag. When they were dry I dumped them all together in one bag. This method is used to form perfect looking dried mushrooms.\r\n\r\nYou can\'t put a bunch of them together until they are already dried. If you want to dry them, while keeping their original shape, keep them separated while in the brown paper bag.\r\n\r\n&nbsp;\r\n<h2><strong>Markie\'s Preserving Technique...</strong></h2>\r\nI like mushroom sandwiches. sauted morels on a good dry-toasted sourdough is yum. So in order to enjoy this in december, this is what I do.\r\n\r\nWhen I\'m picking, I have a plastic mesh bag and a lunchsack paper bag inside it. The obviously dirty morels go in the the plastic bag and the clean ones in the paper bag. Once home they are thumped on the counter then placed in a bowl. Water is added to the bowl and the morels are agitated and thumped against the side of the bowl. They are then transfered to a new rinse bowl, knifed in half (inside flushed if necessary) covered with new water and agitated and thumped. Once cleaned, in a ten-inch skilet one-half cup of water is brought to a boil. The mushrooms are added insides down (about 12 nice whites), covered with a lid and allowed to boil for a minute and an half. The product is poured back in to the bowl and allowed to cool a bit.\r\n\r\nHaving a vacuum plastic bag sealer, I find a casserole dish about the same width as the bag and take the morels and boil water, pour them into the bag and place it in the dish and express the air. Then stick in the freezer. Once frozen, I seal.\r\n\r\nCome eating time, the the thawed bag\'s water is boiled with butter and maybe some garlic until the water is almost gone and then the \'shrooms are added for a mintute or so. the \'shrooms and butter are poured on the dry toast and eaten. Almost as good as the day they were picked.\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\"><em>Markie</em></a></strong>\r\n\r\n&nbsp;\r\n<h2><strong>Keeping Them Fresh - Ted\'s Technique...</strong></h2>\r\nI apologize for taking so long to reply to you on how to keep and de-bug morels. My method also works on oyster mushrooms although they don\'t keep as long.\r\n<ol>\r\n 	<li>\r\n<ul>\r\n 	<li>Sort out any fresh picked morels that should be eaten (mature, stained, etc.)</li>\r\n 	<li>2. Place the remainder of your morels in a clean, stainless steel bowl.</li>\r\n 	<li>3. Cover the top of the bowl with clean heavy duty paper towels (two layers) and mist the paper towels with clean cool water.</li>\r\n 	<li>4. Cover the paper towels with one layer of wax paper.</li>\r\n 	<li>5. Now place a hand or small bath towel over the entire bowl and place in the fridge.</li>\r\n 	<li>6. Every two to four days check your mushrooms and sort those that need eating, remove slugs, etc. from the under side of the paper towels and the sides of the bowl, re-mist the paper towels and place back in the fridge.</li>\r\n 	<li>7. Any mushrooms you eat should be cut in half lengthwise to check for any remaining \"bugs\" if any.</li>\r\n</ul>\r\n</li>\r\n</ol>\r\nSoaking morels in salt water only kills the bugs and leaves them inside the water soaked and softened morel. Salt water is a trick for broccoli, not mushrooms.\r\n\r\nCaution: This method works for me every year but the little known and usually mis-identified \'half free morel\' (Morchella Semilibra) is very delicate and will only last a few short days. This morel is best eaten fresh.\r\n\r\nIt is a VERY tasty morel and often only comes up every two to three years. I am lucky enough to have found three large patches of the half free morel that come up every year. If you find any, I suggest that you try them. You won\'t be disappointed. I hope you find this useful and continue your shroom quest.\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@charter.net\"><em>Ted Grossmeyer</em></a> from Empire, Michigan</strong>\r\n\r\n&nbsp;\r\n<h2><strong>No Freeze Morel - Mushroom Powder and Pickling them...</strong></h2>\r\nI\'ve been checking in with your site for a couple years now, and thought I might chime in for the \"Preserving\" Department. I am lucky enough to live in the fertile Willamette Valley of the Pacific Northwest, and have been picking numerous fungi for many years. Needless to say, around here any passionate shroomer with a reliable car will often have more than enough fungus for themselves, their friends, for bartering and for storage. Although freezing is the generally accepted \"best method\" of storage, I have never had a sizable freezer capacity (such as a chest freezer or stand-alone) - and the small ice box in the top of my fridge is usually reserved for meat &amp; ice cream. In this respect, I can only assume I am one of many. I am an avid wild food forager of all types, and have always relied on my pantry for long-term storage - usually dried or pickled, just like the ancients. Mushrooms are no exception.\r\n\r\nI thought I would share two of my favorite shroom-saving methods, both of which will give you a product very unlike the fresh mushroom - that is, if you want to maintain as much integrity of freshness as possible, then dry or freeze them. But if you like to play with your food, make your own ingredients, or improvise your daily menu, then I would suggest making mushroom powder or pickling them.\r\n\r\nMushroom powder is a high-priced snob-store delicacy that you can make at home for absolutely nothing. It is a fantastic addition to your spice cabinet, and can be used as: a soup stock, to flavor grains &amp; stuffings (add to water before cooking), as a dredge (add to the flour or coating mix of fried food like chicken, fish or veggies), or a flavor enhancer (what the Japanese call \"umami\") for gravies &amp; pan sauces. Use it almost as you would dried mushrooms, but in applications where you want the flavor without the substance. It lends a rich mushroom \"essence\" to any recipe it is applied. (Use this method to make powder out of any mushroom).\r\n\r\n- Clean the mushrooms as to your standard procedure (w/ or w/o water or salt or pre-cooking or not - it doesn\'t matter)\r\n\r\n- Slice morels in half or quarters, and thoroughly dehydrate (any drying method will work, but must be completely dry before proceeding)-Toast the dried morels in a 200° oven for 10-15 minutes, or until they start to smell aromatic (they scent of toasted earthiness should hit you as soon as you open the oven door)\r\n\r\n- Spread out in thin layers to cool - don\'t pile them up in a bowl to cool, because they can produce condensation inside the bowl, and will need to be re-dehydrated. Baking sheets, serving platters and window screens would all work well.-Working in small batches (about 1 cup at a time) grind the morels to powder in the blender. Start by pulsing a few times to break them up, and then 10-15 seconds on high. Sift this, or knock it through a wire strainer, to separate any bigger pieces that need to go back in the blender.\r\n\r\n- Once everything is ground &amp; sifted, add 1/4 teaspoon each of salt &amp; pepper and 1/2 teaspoon of cornstarch for each 1 cup of morel powder. (The cornstarch prevents caking, and is completely optional. The small amount of salt &amp; pepper round-out the earthiness of the morels - I use powdered salt &amp; powdered white pepper so it assimilates nicely into the mushroom powder for a consistent texture. For powdered salt, just zap some sea salt in the blender until it\'s a fine texture.)\r\n\r\n- Mix thoroughly &amp; store in a jar with a tight-fitting lid. This is better than any commercial soup stock, with much less salt, and no preservatives. About 4 pounds of morels will yield about 1 pint of powder.\r\n\r\n<strong>The Pickling Recipe...</strong>\r\n\r\nThe pickling recipe I use for mushrooms is fantastic, and I use it for morels, chanterelles, matsutake, hedgehog, bolete &amp; leccinum caps and even corals (not so good with lobsters, sulphur shelf or hen of the woods, though). I like to use white wine vinegar, but cider vinegar is good too, as is cane vinegar (available from your Asian grocer) as long as it has 5% acidity. Make sure you check the label - Rice wine vinegar would be good too, but has less acidity and is unsuitable for canning. Also, this recipe does not pose the same botulism threat as the recipe for fresh-canned morels, for two reasons: 1)the mushrooms are cooked thoroughly before processing, and 2) the acidity level is high enough to prevent botulism growth. <strong>The dangers of botulism in canned food is no joke, and definitive sources on home food-preservation science have always advised against fresh-canned wild mushrooms</strong> (even though you can always find an old-timer who has \"always done it this way before...\"). Salt or vinegar based brines, like this one, is the only accepted safe way around it. And safety is always good - delicious just makes it better! Use these as a stand-alone pickle, on an appetizer plate or chopped into pasta salad.\r\n\r\n<strong>Ingredients (Makes 7-8 half pints)</strong> 2 pounds mushrooms 3 cups vinegar of at least 5% acidity (check the label) 1 cup water 1 cup dry white wine 1/3 cup sugar 2 tablespoons pickling salt 16 black peppercorns 16 coriander seeds 8 dried bay leaves\r\n\r\n- Prepare your canner, jars and lids as per the manufacturer\'s directions\r\n\r\n- Wash mushrooms, dry with towels or salad spinner, and cut in halves or quarters\r\n\r\n- Combine the vinegar, water, wine, sugar &amp; pickling salt in a large pot. Bring the mixture to a boil and then add the mushrooms. Bring the mixture back to a boil, then reduce the heat and simmer for 5 minutes.\r\n\r\n- To each hot, sterilized jar, add 2 pepper corns, 2 coriander seeds and 1 bay leaf. Then fill with hot mushrooms leaving 1/2 inch headspace at the top of each jar. Cover the mushrooms with hot pickling liquid.\r\n\r\n- Thoroughly wipe the rims and threads of the jars, set the lids and screw on the rings. Any jar that has more than 1/2 inch headspace should be refrigerated, not processed.\r\n\r\n- Process for 10 minutes in a boiling water canner. Let cool for 12 to 24. To test the seal, press down on the lid - it should not move.\r\n\r\n- Allow the pickle to cure for at least 2 weeks before using. The pickled wild mushrooms will keep for up to 1 year.\r\n\r\n- Discard if at any time the mixture looks moldy, foamy or murky, or if it does not smell right when opened.\r\n\r\nWell, that\'s my 2 cents worth - this ended up being longer than I thought it would, so if you choose to share it, please feel free to edit for brevity or clarity. I love what guys like you &amp; matsiman &amp; wildman Steve Brill do for the world of foraging - takin\' it from mythology to methodology.\r\n\r\nThank you much, and happy hunting!\r\n\r\n<strong>Courtesy of <a href=\"mailto:anderchad@comcast.net\"><em>Chad</em></a> </strong> - in Eugene, OR\r\n\r\nShawna from Wyoming offers this thought: I would highly recommend doing this outdoors or on and inclosed patio on a windless day. It produces a lot of fine dust and is bad for people with allergies. I\'m not usually too sensitive to pollen, dust, etc. but this made me sneeze a lot. Just thought I would add that little note.\";s:2:\"to\";s:35311:\"This page contains suggested ways of preserving your morels for later consumption. Over the years visitors to The Great Morel have offered up these suggestions - from freeze-drying to canning, you\'ll find various and interesting ways of saving them for that \"out-of-season\" special occasion! Click here to return to the <a href=\"http://thegreatmorel.com/recipes/\"><em>recipe page</em></a>.\r\n<h2></h2>\r\n<h2></h2>\r\n<h2><strong>Freezing the Morel Mushroom</strong></h2>\r\n\"Don\'t know how many folks dry or freeze any excess (ya right, who has excess). I\'ve gone to freezing a couple of pounds for the winter months. After washing/soaking, I dust them with flour, put them on cookie sheet and freeze solid. The flour keeps em from sticking together in freezer bag. Works well.\"\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Doug Taylor , Normal, IL.</em></p>\r\n\r\n<h2><strong>A Freezing Secret</strong></h2>\r\n\"Hello, Just found your site and thought I\'d give you my freezing secret!! I clean and soak them, cut them in half, then dip them into beaten eggs, I then dip them in flour and fry them for 2 minutes on each side, remove and let cool. Place them in freezer bag and http://thegreatmorel.com/wp-admin/media-upload.php?post_id=117&amp;type=image&amp;TB_iframe=1in the dead of winter when you finish frying them they taste as if you just picked them!!! Love the site, Rick \"\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Rick , Boonville, Missouri </em></p>\r\n&nbsp;\r\n<h2><strong>Steve\'s Freezing suggestion</strong></h2>\r\n\"I take my mushrooms. Slice in half,and a little soaking in salty water to get rid of bugs, then I put them in a bowl and place in the microwave oven for about a minute till they reduce down and there is water in the bottom of the bowl. Then I separate them on a cookie sheet and place in the freezer. When they have frozen I place them in a vacuum sealer bag and when I use them in recipes I can easily separate them for the amount I need.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:steveeitman@hotmail.com\"><em>Steve</em></a> </strong>\r\n<h2><strong>Reggie\'s Freezing Technique - Don\'t use Salt</strong></h2>\r\n\"I have found when freezing morels if when you slice them in half, just rinse them in cold water to make sure they are clean. <strong>Do Not soak them in salt water!</strong> They are much firmer with a simple rinse and don\'t get as soft and mushy. Much more like fresh mushrooms when you get them out and cook them later. I just slice them in half, rinse in cold water, flour them dry and freeze them. Or I have rinsed and fried partially and then freeze. Either way I have found if you are going to freeze them, they are much better and firmer just rinsing and not soaking in salt water.\r\n\r\nYou will notice the difference when you soak them in salt water versus a simple rinse. After soaking in salt water they break down and become soft and limp. Which is ok if you are going to cook them at the moment, but not as good to preserve them.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:reggiebd@iowatelecom.net\"><em>Reggie</em></a> , in Iowa </strong>\r\n<h2><strong>Frozen Ready-To-Cook Deep Fried Morels</strong></h2>\r\n\"I tried this today and it worked nicely. I need to experiment on how long they keep frozen but they cooked up great after being frozen solid.\"\r\n\r\nPart #1\r\n<ul>\r\n 	<li>Prepare like your going to fry them fresh. I prefer to keep it simple.</li>\r\n 	<li>Cut Morels in half. Soak in salt water to remove bugs.</li>\r\n 	<li>Rinse and inspect for bugs and roll in a big bowl of plain flower w/a pinch of salt until nicely coated.</li>\r\n</ul>\r\nPart #2\r\n<ul>\r\n 	<li>Place on a cookie sheet and freeze for 2 hours.</li>\r\n 	<li>Place single layer of frozen morels in a Ziploc bag and remove all access air. Vacuum pack if you can.</li>\r\n 	<li>Store in freezer in a protective container or space where they wont get beat up.</li>\r\n 	<li>Cooking instructions.</li>\r\n 	<li>Heat butter to frying temp. Place frozen morels in. Do not move until the first side is browned to a crisp golden color. Side two cooks fast.</li>\r\n</ul>\r\nEnjoy!\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Jennifer - in WI (posted 2006)    </em></p>\r\n<strong> </strong>\r\n<h2><strong>Frozen and Vacuum Packed</strong></h2>\r\n\"I cut them in half, then place them on a cookie sheet in the freezer just long to make them solid. Then vacuum pack them. They will not freezer burn or dry out. When you are ready, thaw and cook them how ever you want. \"\r\n\r\n<strong>Courtesy of <a href=\"mailto:joecheryl@alltel.net\"><em>Glen Martin</em></a> </strong>\r\n<h2><strong>Freeze and serve Mushroom Mike\'s way....</strong></h2>\r\n\"Hello, For the past 20 years we have harvested and preserved our Morels by putting in salt water for 20 minutes after they are sliced in half, then thourly rinse in collinder until most of water is out. Then I take large frying pan with 1/4 lb of butter and fill pan with Morels and cook for 3 min at the maximum. Remove mushrooms from heat and store in large pan until cooled. Then we put three large spoonfuls in 1 qt freezer bags with slotted spoon to seperate from juice. After you have seperated from juice, I then add equal amounts of juice to each bag, seal then lay them flat on cookie sheet and flash freeze until thourly frozen. Then put frozen package in air tight box and store in freezer. When ready for meal of Morels, I put entire frozen pack into frying pan.( cut bag and put frozen block in pan and cover until they are thawed. Cook until they start to pop and butter is almost gone then poor on steak...Best method I have ever used....Try it, it is the best way I have found.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:jmichael.caswell@sbcglobal.net\"><em>Mushroom Mike</em></a> </strong>\r\n<h2><strong>Another freeze and serve suggestion....</strong></h2>\r\n\"After a thorough washing, I like to slice them in half, dry them off and roll them in flour. Place about one to two tablespoons of real butter in a large frying pan. Fry the morels about 50% of the way and then place them on a cookie sheet with wax paper so they are not touching. At that point I will put the sheet into the freezer until they are completely frozen. From there I will put them in ziplock bags and store them for the winter in the freezer. This is very simple and does not require a lot of work. I like to wait until about 6 months from the season and take some to my dads to eat. \"\r\n\r\n\"When you are ready to eat, all you have to do is get out the skillet, add very little butter and cook them the remainder of the way.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:tlwentz@columbus.rr.com\"><em>Tim W</em></a> - Lancaster, OH </strong>\r\n<h2><strong>Tim\'s frozen suggestion....</strong></h2>\r\n\"My wife and I freeze a couple of gallon bags of sponge every year. We also find a lot of spikes (what I call snake heads) every year and when we find more than we can eat my wife puts them in quart containers and covers them with water then freeze them. I take them out, thaw them and put them over a roast with potatoes, carrots and onions. Wow what a flavor they make! It is especially good on deer roast.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:tdavis@ceresllp.com\"><em>Tim D</em></a> - Indiana (added 3/27/2010) </strong>\r\n<h2><strong>Dehydrating the Morel Mushroom</strong></h2>\r\n\"I like to dehydrate my surplus mushrooms for future feasts. It is a treat to have them for Thanksgiving &amp; Christmas. I rehydrate them in half &amp; half or milk until tender, then I flour them up and fry in butter. I save the milk and make gravy with it. Best stuff in the world.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:ilvcritters@webtv.net\"><em>Andrea Randleman</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A unique and amazing utilization...</strong></h2>\r\nLast year I had a fantastic morel hunt. Even giving some away and eating till I was bloated, I was faced with a preservation dilemma.\r\n\r\nHere\'s the story of what I did (it\'s the RESULT that make this unique).\r\n<ul>\r\n 	<li>1. Cut in half lengthwise and clean (dollar store nylon brush slightly larger than a toothbrush), using as little water and scrubbing pressure as possible.</li>\r\n 	<li>2. Large ones get cut in half lengthwise again.</li>\r\n 	<li>3. Standard home dehydrator, 12 hours minimum.</li>\r\n 	<li>4. When thoroughly dry, store in airtight kitchen cannister.</li>\r\n</ul>\r\nRESULTING USAGE:\r\n\r\nWent on a week-long canoe trip three months later. While sitting around the campfire drinking beer, we placed large pinches of dried shrooms between our cheeks and gums (like a baseball player with chewing tobacco). And just left \'em there.\r\n\r\nIt takes awhile, ten minutes or so, for your saliva and the heat of your mouth to rehydrate the shrooms to where they start releasing their flavor, but once the process gets going... WOW! More than an hour of continual, INTENSE shroomy goodness per \"chaw.\"\r\n\r\nWe actually stopped drinking beer so as not to attenuate the taste experience (and getting me to stop drinking beer in camp usually requires a gun and a badge).\r\n\r\nNote well: You must resist the temptation to use your teeth... what we have here is time-released shroom juice.\r\n\r\n<strong>Courtesy of <a href=\"mailto:ilvcritters@gunowners.org\"><em>Craig</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>More Freeze Dried...and Unfreezing...</strong></h2>\r\n\"I so much enjoyed your recipes from the Great Morel Site! I am an avid shroomer myself and am fortunate enough to have a cottage in Northern Michigan. You can only find me on May weekends there in the woods enjoying the smells of wild onions and the great beauty of tiger lillies, trillium and morels.\r\n\r\nWe eat lots of fresh morels, but I also freeze and dry them so that we can enjoy them throughout the year. For the morels that I freeze, I first clean them in water, draining on paper towels. They are then sauteed in butter with chopped shallots and fresh parsley, along with heavy cream and sometimes dry sherry. I store them in small soft margarine containers, wrapped in plastic, and marked with dates and contents. We carefully measure their use throughout the summer, fall and winter months and sometimes are lucky enough to have one or two left the following May.\r\n\r\nI use the frozen morels, mostly with boneless chicken that has been dusted in seasoned flour, sauteed in butter with cream and sherry, adding the tub of morels at the end to heat. It is one of our favorite meals. I also use them in rissoto and pasta fettucine, both with lots of fresh parmesan. Here\'s to a good hunting season in \'99!\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:SKend75970@aol.com\"><em>Sheryl Kendrick</em></a> </strong>\r\n<h2><strong>String Dried Version....</strong></h2>\r\nI tried something 4 years ago and darn if it doesn\'t work. In 1999 I was lucky enough here in Ohio to find a hugh amount of morels one day. Too many to eat before they would go bad. So I tried this method of drying them. If you feel that any of the visitors to your site would like this information (it works, so I know they will), go ahead and post it and my address on you web.\r\n\r\nTake a large size sewing needle, large enough to handle some heavy thread. I found some in my wife\'s sewing basket.\r\n\r\nThread each morel through the base of the stem (just like stringing popcorn for the Christmas tree) and hang them upside down in the garage. Tie the two ends of the thread as far apart as necessary to insure that the morels do not touch each other. The tighter you stretch the thread the easier it will be to keep them from touching together. Now just let them hang there and dry out.\r\n\r\nOnce they are thoroughly dried (I left mine hang for many months) place the morels in a simple zip lock bag and store in the refrigerator.\r\n\r\nThis year I found 20 and my wife &amp; I enjoyed them as usual. That\'s all I could find this year so I decided to try the ones I dried in 1999. I soaked them over night, drained them good and patted them dry in paper towels and fried them as if they were fresh and guess what. We could not tell the difference in the dried ones and the fresh ones, honestly. Be sure and use a large bowl or pot because they will swell back up to their original size.\r\n\r\nI believe that they would have stayed good in my refrigerator indefinitely.\r\n\r\nI am 59 years old and have hunted morels ever since my dad took me out the first time when I was 3 years old. I am so happy to have discovered this easy method of preserving a good haul. From now on, I\'ll be stringing popcorn, uh, I mean morels every spring knowing that I can enjoy this wonderful treat all year long.\r\n\r\nThere it is, try it everyone......it really works.\r\n\r\n<strong>Courtesy of <a href=\"mailto:ArtMayB@aol.com\"><em>Art</em></a> , in Dayton, Ohio </strong>\r\n<h2><strong>Air Drying....</strong></h2>\r\nI\'m fairly new to Morel Hunting, (about 5 yrs)...and this year, 2003, has been a winner. We ate, we shared, we ate somemore.\r\n\r\nWhen it came time to try and store them....the suggestion was made to dry them..... One of the 23,000,000 experts on the subject told us to lay out some Window screens (we used hardware cloth stretched between two 2x4\'s) on the deck. Spread the mushrooms out whole and uncleaned in the direct sunlight for the day, or until dry...\r\n\r\nWorked Great! They were completely dry in about 6-7 hrs. It was a sunny, 74 degree day with a light breeze. We were told to store them in a paper sack.\r\n\r\nI\'ll report back this fall when we eat our fill.\r\n\r\n<strong>Courtesy of <a href=\"mailto:offchiss@IowaTelecom.net\"><em>Dave</em></a> , in Iowa </strong>\r\n<h2><strong>A \"Canning\" recipe</strong></h2>\r\nNote from the Great Morel - please read this caution that procceds this suggestion regarding canning.\r\n\r\nI found a canning recipe and I think I might like this better than freezing or drying.\r\n\r\nSterilize wide mouth pint canning jars and add 1 teaspoon canning salt.\r\n\r\nFill jars with Morels......They sure look pretty when I set the morels in the jar stem down around the outside and stacked full and tight in the center.\r\n\r\nAdd room temperature distilled water or reverse osmosis (r/o) water straight from the tap\r\n\r\nPressure cook for 30 mimutes at 10 lbs pressure.\r\n\r\nBOY do these look beautiful.......when the mushrooms come out of the pressure canner there look like the jar has alot of water on the bottom....when cooled the morels seem to sink toward the bottom .....They look and taste GREAT. This recipe was given to me by a migrant morel hunter and he claims to have gotten the recipe from an old Amish cookbook.\r\n\r\nNOTE: DON\'T throw the the water you drain off the mushrooms away ...add it to your gravy ........ITS the BEST.\r\n\r\nFollow up note: Make sure you note that mushrooms of any type should never be canned in quarts.....pints or half pints/jelly jars. Hope anyone that tries the recipe enjoys them as much as myself. <strong>Courtesy of <a href=\"mailto:Windybeth@aol.com\"><em>Cindy</em></a> , in Ohio</strong>\r\n\r\nWord of caution from another shroomer: \"I am e-mailing others with the information I have obtained about canning morel mushrooms. After talking with the County Extention office they had informed me that canning morels could be lethal. Morel mushrooms have toxic hydrozines and while cooking them this evaporates into the air but when canning these those toxins have no where to evaporate to so they go back into the mushrooms which form a botulism and can be deadly when ate. There is no safe pressure or poundage that they have come up with in order to pressure can these mushrooms. The National Center for Home Food Preservation is a good source when canning foods and they can be contacted at <a href=\"http://www.uga.edu/nchfp\"><em>www.uga.edu/nchfp</em></a>\r\n\r\nPlease let others know. I dumped the cans of mushrooms after obtaining this information and hope others do the same. The best way of preserving mushrooms is to freeze them. Thank you for allowing me to pass this information on.\"\r\n\r\ncourtesy of - Lynnette M\r\n\r\n&nbsp;\r\n<h2><strong>More Canning Suggestions</strong></h2>\r\nWhile you are correct about the poisons I have two (2) separate canning recipes.\r\n\r\nOne requires you to precook the morels before canning by either, heat do not boil in just enough water to prevent sticking,\r\n\r\nThe second is to steam morels and use the water used in steaming to refill canning jars.\r\n\r\nThey are awesome!!\r\n\r\n<strong>Courtesy of <a href=\"mailto:benderbeans@hotmail.com\"><em>Scooby Doo</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>An Alternative Way To Dehydrate</strong></h2>\r\nHere is another method of preserving your spring harvest ( for those without a dehydrator):\r\n\r\nAfter soaking, washing and pat drying the morels, get out the needle and thread. Remove one or both racks from your oven, depending on how many shrooms you plan to dry. Tie the end of the thread onto one of the racks. Thread a few of the shrooms through the stem, then loop the thread around one of the wires on the rack. Thread a few more shrooms. loop the thread around the wire. Continue from one side of the oven rack to the next, and back and forth until you run out of shrooms or you decide that the rack is full. Then tie the end of the thread to the rack. If you run out of thread, start over with a new piece.\r\n\r\nCarefully place the rack back into the oven on the highest level so that the shrooms are suspended below the rack. You should be able to do the other rack at the same time. Set the oven to warm - approximately 160 degrees. Check after about 8 hours. You want them to be completely dry. They will be hard and very light.\r\n\r\nI have some that were lost, then found again two years later. Though not as good as fresh, they still worked great in a steak sauce!\r\n\r\n<strong>Courtesy of <a href=\"mailto:DJColvig@ci.des-moines.ia.us\"><em>Dave</em></a> in Des Moines, Iowa </strong>\r\n<h2><strong>Another version of String Dried:</strong></h2>\r\nMy husband and I enjoyed your website and found portions of it quite humorous. My husband has been an avid \"shroomer\" for twenty-five years in the hills of Kentucky. His advise for preserving morels is to string them on dental floss, hang by the refrigerator for about 1 day, then store in quart jars in the freezer. They can either be crumbled for seasoning or rehydrated with milk at any time. This method of preserving will make the mushroom last for several years. Hope you enjoy this quick and convenient method.\r\n\r\n<strong>Courtesy of Barbie R. </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A simple suggestion:</strong></h2>\r\nPlease don\'t tell people to cover their shrooms with paper towels. I put paper towels between layers once and all my shrooms tasted like paper. I put them on older cotton towels and they keep perfectly.\r\n\r\n<strong>Courtesy of <a href=\"mailto:maynot@omni-tech.net\"><em>Maynot</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A \"from the begining to the end\" suggestion:</strong></h2>\r\nNice web site, but I about passed out when I read the preservation suggestions. We\'ve been hunting morels since we were kids in the 1950\'s. This year has been especially good!\r\n\r\nLike any mushroom, and perhaps even more than most, the morel will absorb water if washed or soaked. This not only dilutes the flavor, but destroys the texture or bite.\r\n\r\nNever wash or soak a morel. The need to do so is minimized if one harvests them correctly. Pinch off the mushroom just below the \"head.\" Carry your morels in a spore bag (never, ever use a bucket or plastic bag that does not deposit spores on the forest floor). If your spore bag has relatively large holes, much of the forest floor \"debris\" will fall off the heads and onto the forest floor as one walks about.\r\n\r\nAt home, spread out the morels on cotton towels. Cut each one--one at a time--into halves or quarters (depending on how lucky and how big the find). Expect to find pill bugs and many-legged insects inside, so keep the garbage can close by. Flick the living critters outta\' there! Use the tip of a knife blade to remove any brown spots that might be critter poo poo from the inside of the morel. The outside is generally quite clean. A simple brushing with a soft bristle brush, such as a good quality basting or pastry brush, will clean up the outside.\r\n\r\nIf you can resist eating them all right away, either tossed with fresh sage and quickly sautéed or tempura battered and fried, dry them for a special occasion dinner.\r\n\r\nTo dry the morels, spread them on a screen or rack. A stovetop down draft vent is an ideal \"dryer.\" Simply turn the down draft on low and in 12 hours, they\'ll be perfectly dried. No stovetop down draft vent? Place an oscillating fan in front of the morels and let it blow, let it blow, let it blow. Dehydrators will produce either good or disastrous results. If it\'s a commercial quality dehydrator, results will be excellent. The cheap plastic things with lightbulbs will produce too much humidity and ruin the morels.\r\n\r\nThe dried morels keep very well in a vacuum bag in a cool, dark place. Don\'t have one of those neat vacuum bagger machines? Toss them in a freezer bag and store them in the deep freeze. No freezer, store them in a tightly sealed jar in a cool, dark place.\r\n\r\nTo rehydrate a dried morel, bring some chicken broth (beef broth is too overpowering) to a boil. Pour it over some dried morels. They will rehydrate and puff up. Julienne the mushrooms and use the broth to make a gravy...clear gravy is made with cornstarch/rich, cream gravy is made with cream and flour. It\'s fabulous over pheasant crepes or rice timbales! Or,make morel soup! Put the rehydrated morels and broth in a blender and pulse on high until smooth. Add cream cheese chunks and more heated broth until the desired consistency and taste results. Serve crusty bread, tomato spread and tossed mesclan salad for a dinner straight from heaven!\r\n\r\n<strong>Courtesy of a <a href=\"mailto:callum2u@cornhusker.net\"><em>Seasoned Morel Hunter</em></a> Seasoned Morel Hunter</strong>\r\n\r\n&nbsp;\r\n<h2><strong>Freezing morels in milk cartons:</strong></h2>\r\nI began hunting morels with my dad when I was about 5 years old. That was 45 years ago. Every year I\'ve frozen the morels using the same method he taught me and it has proven to be a tried and true method for preserving those delicious morsels. After the day of hunting is through take the morels, slice them in half and soak them in a sink of cold salted water to kill any critters hiding inside. After soaking, take a clean paper milk carton, fill it with the morels, cover them with water (leave enough head space to allow for expansion) and place the carton in the freezer. This will freeze your morels a block of ice. When it\'s time to thaw them, just take the carton out of the freezer, sit it in the sink, and allow the ice to thaw. You\'ll have morels that are as fresh and as tasty as the day you picked them. Cook as usual and enjoy!\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\"><em>Debbie</em></a> in the great state of Texas</strong>\r\n\r\n&nbsp;\r\n<h2><strong>Brown Bag preserving:</strong></h2>\r\nI\'ve found that keeping moral mushrooms in a brown paper lunch bag in your refrigerator keeps them from shrinking - as opposed to dehydrating them. They will shrink a little, but not even close to the dehydrating them quickly.\r\n\r\nJust set the closed paper bag in the fridge and forget about it. Really! I\'ve done this for years. It will dry up and retain its shape and color. I\'ve already put a few big ones that I\'d like to keep this year in the fridge (to show friends that are less fortunate, and can\'t find them, what they look like). My grandfather taught me this. If you ever decide on eating them later, soak them in chicken broth, for a few hours, before cooking. I\'ve found that the mushrooms, once dried out, seem to last forever - if kept in the bag and in the fridge.\r\n\r\nGood luck to your future hunting!\r\n\r\n<strong>Courtesy of Jon J. Czuhai</strong> <em>Follow-up from Jon on his technique:</em>\r\n\r\nClean and soak them first with cold salt water - as normal to get any bugs and slugs out. Then pat them dry before putting them in the bag. You could just throw them in any order, in the bag, if you don\'t care to keep them as their perfect shape when dried.\r\n\r\nTruthfully, last year, I put multiple brown paper lunch bags, layered between mushrooms, all in a large grocery, brown paper bag. When they were dry I dumped them all together in one bag. This method is used to form perfect looking dried mushrooms.\r\n\r\nYou can\'t put a bunch of them together until they are already dried. If you want to dry them, while keeping their original shape, keep them separated while in the brown paper bag.\r\n\r\n&nbsp;\r\n<h2><strong>Markie\'s Preserving Technique...</strong></h2>\r\nI like mushroom sandwiches. sauted morels on a good dry-toasted sourdough is yum. So in order to enjoy this in december, this is what I do.\r\n\r\nWhen I\'m picking, I have a plastic mesh bag and a lunchsack paper bag inside it. The obviously dirty morels go in the the plastic bag and the clean ones in the paper bag. Once home they are thumped on the counter then placed in a bowl. Water is added to the bowl and the morels are agitated and thumped against the side of the bowl. They are then transfered to a new rinse bowl, knifed in half (inside flushed if necessary) covered with new water and agitated and thumped. Once cleaned, in a ten-inch skilet one-half cup of water is brought to a boil. The mushrooms are added insides down (about 12 nice whites), covered with a lid and allowed to boil for a minute and an half. The product is poured back in to the bowl and allowed to cool a bit.\r\n\r\nHaving a vacuum plastic bag sealer, I find a casserole dish about the same width as the bag and take the morels and boil water, pour them into the bag and place it in the dish and express the air. Then stick in the freezer. Once frozen, I seal.\r\n\r\nCome eating time, the the thawed bag\'s water is boiled with butter and maybe some garlic until the water is almost gone and then the \'shrooms are added for a mintute or so. the \'shrooms and butter are poured on the dry toast and eaten. Almost as good as the day they were picked.\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\"><em>Markie</em></a></strong>\r\n\r\n&nbsp;\r\n<h2><strong>Keeping Them Fresh - Ted\'s Technique...</strong></h2>\r\nI apologize for taking so long to reply to you on how to keep and de-bug morels. My method also works on oyster mushrooms although they don\'t keep as long.\r\n<ol>\r\n 	<li>\r\n<ul>\r\n 	<li>Sort out any fresh picked morels that should be eaten (mature, stained, etc.)</li>\r\n 	<li>2. Place the remainder of your morels in a clean, stainless steel bowl.</li>\r\n 	<li>3. Cover the top of the bowl with clean heavy duty paper towels (two layers) and mist the paper towels with clean cool water.</li>\r\n 	<li>4. Cover the paper towels with one layer of wax paper.</li>\r\n 	<li>5. Now place a hand or small bath towel over the entire bowl and place in the fridge.</li>\r\n 	<li>6. Every two to four days check your mushrooms and sort those that need eating, remove slugs, etc. from the under side of the paper towels and the sides of the bowl, re-mist the paper towels and place back in the fridge.</li>\r\n 	<li>7. Any mushrooms you eat should be cut in half lengthwise to check for any remaining \"bugs\" if any.</li>\r\n</ul>\r\n</li>\r\n</ol>\r\nSoaking morels in salt water only kills the bugs and leaves them inside the water soaked and softened morel. Salt water is a trick for broccoli, not mushrooms.\r\n\r\nCaution: This method works for me every year but the little known and usually mis-identified \'half free morel\' (Morchella Semilibra) is very delicate and will only last a few short days. This morel is best eaten fresh.\r\n\r\nIt is a VERY tasty morel and often only comes up every two to three years. I am lucky enough to have found three large patches of the half free morel that come up every year. If you find any, I suggest that you try them. You won\'t be disappointed. I hope you find this useful and continue your shroom quest.\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@charter.net\"><em>Ted Grossmeyer</em></a> from Empire, Michigan</strong>\r\n\r\n&nbsp;\r\n<h2><strong>No Freeze Morel - Mushroom Powder and Pickling them...</strong></h2>\r\nI\'ve been checking in with your site for a couple years now, and thought I might chime in for the \"Preserving\" Department. I am lucky enough to live in the fertile Willamette Valley of the Pacific Northwest, and have been picking numerous fungi for many years. Needless to say, around here any passionate shroomer with a reliable car will often have more than enough fungus for themselves, their friends, for bartering and for storage. Although freezing is the generally accepted \"best method\" of storage, I have never had a sizable freezer capacity (such as a chest freezer or stand-alone) - and the small ice box in the top of my fridge is usually reserved for meat &amp; ice cream. In this respect, I can only assume I am one of many. I am an avid wild food forager of all types, and have always relied on my pantry for long-term storage - usually dried or pickled, just like the ancients. Mushrooms are no exception.\r\n\r\nI thought I would share two of my favorite shroom-saving methods, both of which will give you a product very unlike the fresh mushroom - that is, if you want to maintain as much integrity of freshness as possible, then dry or freeze them. But if you like to play with your food, make your own ingredients, or improvise your daily menu, then I would suggest making mushroom powder or pickling them.\r\n\r\nMushroom powder is a high-priced snob-store delicacy that you can make at home for absolutely nothing. It is a fantastic addition to your spice cabinet, and can be used as: a soup stock, to flavor grains &amp; stuffings (add to water before cooking), as a dredge (add to the flour or coating mix of fried food like chicken, fish or veggies), or a flavor enhancer (what the Japanese call \"umami\") for gravies &amp; pan sauces. Use it almost as you would dried mushrooms, but in applications where you want the flavor without the substance. It lends a rich mushroom \"essence\" to any recipe it is applied. (Use this method to make powder out of any mushroom).\r\n\r\n- Clean the mushrooms as to your standard procedure (w/ or w/o water or salt or pre-cooking or not - it doesn\'t matter)\r\n\r\n- Slice morels in half or quarters, and thoroughly dehydrate (any drying method will work, but must be completely dry before proceeding)-Toast the dried morels in a 200° oven for 10-15 minutes, or until they start to smell aromatic (they scent of toasted earthiness should hit you as soon as you open the oven door)\r\n\r\n- Spread out in thin layers to cool - don\'t pile them up in a bowl to cool, because they can produce condensation inside the bowl, and will need to be re-dehydrated. Baking sheets, serving platters and window screens would all work well.-Working in small batches (about 1 cup at a time) grind the morels to powder in the blender. Start by pulsing a few times to break them up, and then 10-15 seconds on high. Sift this, or knock it through a wire strainer, to separate any bigger pieces that need to go back in the blender.\r\n\r\n- Once everything is ground &amp; sifted, add 1/4 teaspoon each of salt &amp; pepper and 1/2 teaspoon of cornstarch for each 1 cup of morel powder. (The cornstarch prevents caking, and is completely optional. The small amount of salt &amp; pepper round-out the earthiness of the morels - I use powdered salt &amp; powdered white pepper so it assimilates nicely into the mushroom powder for a consistent texture. For powdered salt, just zap some sea salt in the blender until it\'s a fine texture.)\r\n\r\n- Mix thoroughly &amp; store in a jar with a tight-fitting lid. This is better than any commercial soup stock, with much less salt, and no preservatives. About 4 pounds of morels will yield about 1 pint of powder.\r\n\r\n<strong>The Pickling Recipe...</strong>\r\n\r\nThe pickling recipe I use for mushrooms is fantastic, and I use it for morels, chanterelles, matsutake, hedgehog, bolete &amp; leccinum caps and even corals (not so good with lobsters, sulphur shelf or hen of the woods, though). I like to use white wine vinegar, but cider vinegar is good too, as is cane vinegar (available from your Asian grocer) as long as it has 5% acidity. Make sure you check the label - Rice wine vinegar would be good too, but has less acidity and is unsuitable for canning. Also, this recipe does not pose the same botulism threat as the recipe for fresh-canned morels, for two reasons: 1)the mushrooms are cooked thoroughly before processing, and 2) the acidity level is high enough to prevent botulism growth. <strong>The dangers of botulism in canned food is no joke, and definitive sources on home food-preservation science have always advised against fresh-canned wild mushrooms</strong> (even though you can always find an old-timer who has \"always done it this way before...\"). Salt or vinegar based brines, like this one, is the only accepted safe way around it. And safety is always good - delicious just makes it better! Use these as a stand-alone pickle, on an appetizer plate or chopped into pasta salad.\r\n\r\n<strong>Ingredients (Makes 7-8 half pints)</strong> 2 pounds mushrooms 3 cups vinegar of at least 5% acidity (check the label) 1 cup water 1 cup dry white wine 1/3 cup sugar 2 tablespoons pickling salt 16 black peppercorns 16 coriander seeds 8 dried bay leaves\r\n\r\n- Prepare your canner, jars and lids as per the manufacturer\'s directions\r\n\r\n- Wash mushrooms, dry with towels or salad spinner, and cut in halves or quarters\r\n\r\n- Combine the vinegar, water, wine, sugar &amp; pickling salt in a large pot. Bring the mixture to a boil and then add the mushrooms. Bring the mixture back to a boil, then reduce the heat and simmer for 5 minutes.\r\n\r\n- To each hot, sterilized jar, add 2 pepper corns, 2 coriander seeds and 1 bay leaf. Then fill with hot mushrooms leaving 1/2 inch headspace at the top of each jar. Cover the mushrooms with hot pickling liquid.\r\n\r\n- Thoroughly wipe the rims and threads of the jars, set the lids and screw on the rings. Any jar that has more than 1/2 inch headspace should be refrigerated, not processed.\r\n\r\n- Process for 10 minutes in a boiling water canner. Let cool for 12 to 24. To test the seal, press down on the lid - it should not move.\r\n\r\n- Allow the pickle to cure for at least 2 weeks before using. The pickled wild mushrooms will keep for up to 1 year.\r\n\r\n- Discard if at any time the mixture looks moldy, foamy or murky, or if it does not smell right when opened.\r\n\r\nWell, that\'s my 2 cents worth - this ended up being longer than I thought it would, so if you choose to share it, please feel free to edit for brevity or clarity. I love what guys like you &amp; matsiman &amp; wildman Steve Brill do for the world of foraging - takin\' it from mythology to methodology.\r\n\r\nThank you much, and happy hunting!\r\n\r\n<strong>Courtesy of <a href=\"mailto:anderchad@comcast.net\"><em>Chad</em></a> </strong> - in Eugene, OR\r\n\r\nShawna from Wyoming offers this thought: I would highly recommend doing this outdoors or on and inclosed patio on a windless day. It produces a lot of fine dust and is bad for people with allergies. I\'m not usually too sensitive to pollen, dust, etc. but this made me sneeze a lot. Just thought I would add that little note.\";}i:35;a:4:{s:3:\"row\";i:139;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:35420:\"This page contains suggested ways of preserving your morels for later consumption. Visitors to The Great Morel have offered up these suggestions - from freeze-drying to canning, you\'ll find various and interesting ways of saving them for that \"out-of-season\" special occasion! Click here to return to the <a href=\"http://dev.thegreatmorel.com/dir/recipes/\"><em>recipe page</em></a>.\r\n<h2></h2>\r\n<h2></h2>\r\n<h2><strong>Freezing the Morel Mushroom</strong></h2>\r\n\"Don\'t know how many folks dry or freeze any excess (ya right, who has excess). I\'ve gone to freezing a couple of pounds for the winter months. After washing/soaking, I dust them with flour, put them on cookie sheet and freeze solid. The flour keeps em from sticking together in freezer bag. Works well.\"\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Doug Taylor , Normal, IL.</em></p>\r\n\r\n<h2><strong>A Freezing Secret</strong></h2>\r\n\"Hello, Just found your site and thought I\'d give you my freezing secret!! I clean and soak them, cut them in half, then dip them into beaten eggs, I then dip them in flour and fry them for 2 minutes on each side, remove and let cool. Place them in freezer bag and http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=117&amp;type=image&amp;TB_iframe=1in the dead of winter when you finish frying them they taste as if you just picked them!!! Love the site, Rick \"\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Rick , Boonville, Missouri </em></p>\r\n&nbsp;\r\n<h2><strong>Steve\'s Freezing suggestion</strong></h2>\r\n\"I take my mushrooms. Slice in half,and a little soaking in salty water to get rid of bugs, then I put them in a bowl and place in the microwave oven for about a minute till they reduce down and there is water in the bottom of the bowl. Then I separate them on a cookie sheet and place in the freezer. When they have frozen I place them in a vacuum sealer bag and when I use them in recipes I can easily separate them for the amount I need.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:steveeitman@hotmail.com\"><em>Steve</em></a> </strong>\r\n<h2><strong>Reggie\'s Freezing Technique - Don\'t use Salt</strong></h2>\r\n\"I have found when freezing morels if when you slice them in half, just rinse them in cold water to make sure they are clean. <strong>Do Not soak them in salt water!</strong> They are much firmer with a simple rinse and don\'t get as soft and mushy. Much more like fresh mushrooms when you get them out and cook them later. I just slice them in half, rinse in cold water, flour them dry and freeze them. Or I have rinsed and fried partially and then freeze. Either way I have found if you are going to freeze them, they are much better and firmer just rinsing and not soaking in salt water.\r\n\r\nYou will notice the difference when you soak them in salt water versus a simple rinse. After soaking in salt water they break down and become soft and limp. Which is ok if you are going to cook them at the moment, but not as good to preserve them.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:reggiebd@iowatelecom.net\"><em>Reggie</em></a> , in Iowa </strong>\r\n<h2><strong>Frozen Ready-To-Cook Deep Fried Morels</strong></h2>\r\n\"I tried this today and it worked nicely. I need to experiment on how long they keep frozen but they cooked up great after being frozen solid.\"\r\n\r\nPart #1\r\n<ul>\r\n 	<li>Prepare like your going to fry them fresh. I prefer to keep it simple.</li>\r\n 	<li>Cut Morels in half. Soak in salt water to remove bugs.</li>\r\n 	<li>Rinse and inspect for bugs and roll in a big bowl of plain flower w/a pinch of salt until nicely coated.</li>\r\n</ul>\r\nPart #2\r\n<ul>\r\n 	<li>Place on a cookie sheet and freeze for 2 hours.</li>\r\n 	<li>Place single layer of frozen morels in a Ziploc bag and remove all access air. Vacuum pack if you can.</li>\r\n 	<li>Store in freezer in a protective container or space where they wont get beat up.</li>\r\n 	<li>Cooking instructions.</li>\r\n 	<li>Heat butter to frying temp. Place frozen morels in. Do not move until the first side is browned to a crisp golden color. Side two cooks fast.</li>\r\n</ul>\r\nEnjoy!\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Jennifer - in WI (posted 2006)    </em></p>\r\n<strong>http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=117&amp;type=image&amp;TB_iframe=1</strong>\r\n<h2><strong>Frozen and Vacuum Packed</strong></h2>\r\n\"I cut them in half, then place them on a cookie sheet in the freezer just long to make them solid. Then vacuum pack them. They will not freezer burn or dry out. When you are ready, thaw and cook them how ever you want. \"\r\n\r\n<strong>Courtesy of <a href=\"mailto:joecheryl@alltel.net\"><em>Glen Martin</em></a> </strong>\r\n<h2><strong>Freeze and serve Mushroom Mike\'s way....</strong></h2>\r\n\"Hello, For the past 20 years we have harvested and preserved our Morels by putting in salt water for 20 minutes after they are sliced in half, then thourly rinse in collinder until most of water is out. Then I take large frying pan with 1/4 lb of butter and fill pan with Morels and cook for 3 min at the maximum. Remove mushrooms from heat and store in large pan until cooled. Then we put three large spoonfuls in 1 qt freezer bags with slotted spoon to seperate from juice. After you have seperated from juice, I then add equal amounts of juice to each bag, <!--more-->seal then lay them flat on cookie sheet and flash freeze until thourly frozen. Then put frozen package in air tight box and store in freezer. When ready for meal of Morels, I put entire frozen pack into frying pan.( cut bag and put frozen block in pan and cover until they are thawed. Cook until they start to pop and butter is almost gone then poor on steak...Best method I have ever used....Try it, it is the best way I have found.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:jmichael.caswell@sbcglobal.net\"><em>Mushroom Mike</em></a> </strong>\r\n<h2><strong>Another freeze and serve suggestion....</strong></h2>\r\n\"After a thorough washing, I like to slice them in half, dry them off and roll them in flour. Place about one to two tablespoons of real butter in a large frying pan. Fry the morels about 50% of the way and then place them on a cookie sheet with wax paper so they are not touching. At that point I will put the sheet into the freezer until they are completely frozen. From there I will put them in ziplock bags and store them for the winter in the freezer. This is very simple and does not require a lot of work. I like to wait until about 6 months from the season and take some to my dads to eat. \"\r\n\r\n\"When you are ready to eat, all you have to do is get out the skillet, add very little butter and cook them the remainder of the way.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:tlwentz@columbus.rr.com\"><em>Tim W</em></a> - Lancaster, OH </strong>\r\n<h2><strong>Tim\'s frozen suggestion....</strong></h2>\r\n\"My wife and I freeze a couple of gallon bags of sponge every year. We also find a lot of spikes (what I call snake heads) every year and when we find more than we can eat my wife puts them in quart containers and covers them with water then freeze them. I take them out, thaw them and put them over a roast with potatoes, carrots and onions. Wow what a flavor they make! It is especially good on deer roast.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:tdavis@ceresllp.com\"><em>Tim D</em></a> - Indiana (added 3/27/2010) </strong>\r\n<h2><strong>Dehydrating the Morel Mushroom</strong></h2>\r\n\"I like to dehydrate my surplus mushrooms for future feasts. It is a treat to have them for Thanksgiving &amp; Christmas. I rehydrate them in half &amp; half or milk until tender, then I flour them up and fry in butter. I save the milk and make gravy with it. Best stuff in the world.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:ilvcritters@webtv.net\"><em>Andrea Randleman</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A unique and amazing utilization...</strong></h2>\r\nLast year I had a fantastic morel hunt. Even giving some away and eating till I was bloated, I was faced with a preservation dilemma.\r\n\r\nHere\'s the story of what I did (it\'s the RESULT that make this unique).\r\n<ul>\r\n 	<li>1. Cut in half lengthwise and clean (dollar store nylon brush slightly larger than a toothbrush), using as little water and scrubbing pressure as possible.</li>\r\n 	<li>2. Large ones get cut in half lengthwise again.</li>\r\n 	<li>3. Standard home dehydrator, 12 hours minimum.</li>\r\n 	<li>4. When thoroughly dry, store in airtight kitchen cannister.</li>\r\n</ul>\r\nRESULTING USAGE:\r\n\r\nWent on a week-long canoe trip three months later. While sitting around the campfire drinking beer, we placed large pinches of dried shrooms between our cheeks and gums (like a baseball player with chewing tobacco). And just left \'em there.\r\n\r\nIt takes awhile, ten minutes or so, for your saliva and the heat of your mouth to rehydrate the shrooms to where they start releasing their flavor, but once the process gets going... WOW! More than an hour of continual, INTENSE shroomy goodness per \"chaw.\"\r\n\r\nWe actually stopped drinking beer so as not to attenuate the taste experience (and getting me to stop drinking beer in camp usually requires a gun and a badge).\r\n\r\nNote well: You must resist the temptation to use your teeth... what we have here is time-released shroom juice.\r\n\r\n<strong>Courtesy of <a href=\"mailto:ilvcritters@gunowners.org\"><em>Craig</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>More Freeze Dried...and Unfreezing...</strong></h2>\r\n\"I so much enjoyed your recipes from the Great Morel Site! I am an avid shroomer myself and am fortunate enough to have a cottage in Northern Michigan. You can only find me on May weekends there in the woods enjoying the smells of wild onions and the great beauty of tiger lillies, trillium and morels.\r\n\r\nWe eat lots of fresh morels, but I also freeze and dry them so that we can enjoy them throughout the year. For the morels that I freeze, I first clean them in water, draining on paper towels. They are then sauteed in butter with chopped shallots and fresh parsley, along with heavy cream and sometimes dry sherry. I store them in small soft margarine containers, wrapped in plastic, and marked with dates and contents. We carefully measure their use throughout the summer, fall and winter months and sometimes are lucky enough to have one or two left the following May.\r\n\r\nI use the frozen morels, mostly with boneless chicken that has been dusted in seasoned flour, sauteed in butter with cream and sherry, adding the tub of morels at the end to heat. It is one of our favorite meals. I also use them in rissoto and pasta fettucine, both with lots of fresh parmesan. Here\'s to a good hunting season in \'99!\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:SKend75970@aol.com\"><em>Sheryl Kendrick</em></a> </strong>\r\n<h2><strong>String Dried Version....</strong></h2>\r\nI tried something 4 years ago and darn if it doesn\'t work. In 1999 I was lucky enough here in Ohio to find a hugh amount of morels one day. Too many to eat before they would go bad. So I tried this method of drying them. If you feel that any of the visitors to your site would like this information (it works, so I know they will), go ahead and post it and my address on you web.\r\n\r\nTake a large size sewing needle, large enough to handle some heavy thread. I found some in my wife\'s sewing basket.\r\n\r\nThread each morel through the base of the stem (just like stringing popcorn for the Christmas tree) and hang them upside down in the garage. Tie the two ends of the thread as far apart as necessary to insure that the morels do not touch each other. The tighter you stretch the thread the easier it will be to keep them from touching together. Now just let them hang there and dry out.\r\n\r\nOnce they are thoroughly dried (I left mine hang for many months) place the morels in a simple zip lock bag and store in the refrigerator.\r\n\r\nThis year I found 20 and my wife &amp; I enjoyed them as usual. That\'s all I could find this year so I decided to try the ones I dried in 1999. I soaked them over night, drained them good and patted them dry in paper towels and fried them as if they were fresh and guess what. We could not tell the difference in the dried ones and the fresh ones, honestly. Be sure and use a large bowl or pot because they will swell back up to their original size.\r\n\r\nI believe that they would have stayed good in my refrigerator indefinitely.\r\n\r\nI am 59 years old and have hunted morels ever since my dad took me out the first time when I was 3 years old. I am so happy to have discovered this easy method of preserving a good haul. From now on, I\'ll be stringing popcorn, uh, I mean morels every spring knowing that I can enjoy this wonderful treat all year long.\r\n\r\nThere it is, try it everyone......it really works.\r\n\r\n<strong>Courtesy of <a href=\"mailto:ArtMayB@aol.com\"><em>Art</em></a> , in Dayton, Ohio </strong>\r\n<h2><strong>Air Drying....</strong></h2>\r\nI\'m fairly new to Morel Hunting, (about 5 yrs)...and this year, 2003, has been a winner. We ate, we shared, we ate somemore.\r\n\r\nWhen it came time to try and store them....the suggestion was made to dry them..... One of the 23,000,000 experts on the subject told us to lay out some Window screens (we used hardware cloth stretched between two 2x4\'s) on the deck. Spread the mushrooms out whole and uncleaned in the direct sunlight for the day, or until dry...\r\n\r\nWorked Great! They were completely dry in about 6-7 hrs. It was a sunny, 74 degree day with a light breeze. We were told to store them in a paper sack.\r\n\r\nI\'ll report back this fall when we eat our fill.\r\n\r\n<strong>Courtesy of <a href=\"mailto:offchiss@IowaTelecom.net\"><em>Dave</em></a> , in Iowa </strong>\r\n<h2><strong>A \"Canning\" recipe</strong></h2>\r\nNote from the Great Morel - please read this caution that procceds this suggestion regarding canning.\r\n\r\nI found a canning recipe and I think I might like this better than freezing or drying.\r\n\r\nSterilize wide mouth pint canning jars and add 1 teaspoon canning salt.\r\n\r\nFill jars with Morels......They sure look pretty when I set the morels in the jar stem down around the outside and stacked full and tight in the center.\r\n\r\nAdd room temperature distilled water or reverse osmosis (r/o) water straight from the tap\r\n\r\nPressure cook for 30 mimutes at 10 lbs pressure.\r\n\r\nBOY do these look beautiful.......when the mushrooms come out of the pressure canner there look like the jar has alot of water on the bottom....when cooled the morels seem to sink toward the bottom .....They look and taste GREAT. This recipe was given to me by a migrant morel hunter and he claims to have gotten the recipe from an old Amish cookbook.\r\n\r\nNOTE: DON\'T throw the the water you drain off the mushrooms away ...add it to your gravy ........ITS the BEST.\r\n\r\nFollow up note: Make sure you note that mushrooms of any type should never be canned in quarts.....pints or half pints/jelly jars. Hope anyone that tries the recipe enjoys them as much as myself. <strong>Courtesy of <a href=\"mailto:Windybeth@aol.com\"><em>Cindy</em></a> , in Ohio</strong>\r\n\r\nWord of caution from another shroomer: \"I am e-mailing others with the information I have obtained about canning morel mushrooms. After talking with the County Extention office they had informed me that canning morels could be lethal. Morel mushrooms have toxic hydrozines and while cooking them this evaporates into the air but when canning these those toxins have no where to evaporate to so they go back into the mushrooms which form a botulism and can be deadly when ate. There is no safe pressure or poundage that they have come up with in order to pressure can these mushrooms. The National Center for Home Food Preservation is a good source when canning foods and they can be contacted at <a href=\"http://www.uga.edu/nchfp\"><em>www.uga.edu/nchfp</em></a>\r\n\r\nPlease let others know. I dumped the cans of mushrooms after obtaining this information and hope others do the same. The best way of preserving mushrooms is to freeze them. Thank you for allowing me to pass this information on.\"\r\n\r\ncourtesy of - Lynnette M\r\n\r\n&nbsp;\r\n<h2><strong>More Canning Suggestions</strong></h2>\r\nWhile you are correct about the poisons I have two (2) separate canning recipes.\r\n\r\nOne requires you to precook the morels before canning by either, heat do not boil in just enough water to prevent sticking,\r\n\r\nThe second is to steam morels and use the water used in steaming to refill canning jars.\r\n\r\nThey are awesome!!\r\n\r\n<strong>Courtesy of <a href=\"mailto:benderbeans@hotmail.com\"><em>Scooby Doo</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>An Alternative Way To Dehydrate</strong></h2>\r\nHere is another method of preserving your spring harvest ( for those without a dehydrator):\r\n\r\nAfter soaking, washing and pat drying the morels, get out the needle and thread. Remove one or both racks from your oven, depending on how many shrooms you plan to dry. Tie the end of the thread onto one of the racks. Thread a few of the shrooms through the stem, then loop the thread around one of the wires on the rack. Thread a few more shrooms. loop the thread around the wire. Continue from one side of the oven rack to the next, and back and forth until you run out of shrooms or you decide that the rack is full. Then tie the end of the thread to the rack. If you run out of thread, start over with a new piece.\r\n\r\nCarefully place the rack back into the oven on the highest level so that the shrooms are suspended below the rack. You should be able to do the other rack at the same time. Set the oven to warm - approximately 160 degrees. Check after about 8 hours. You want them to be completely dry. They will be hard and very light.\r\n\r\nI have some that were lost, then found again two years later. Though not as good as fresh, they still worked great in a steak sauce!\r\n\r\n<strong>Courtesy of <a href=\"mailto:DJColvig@ci.des-moines.ia.us\"><em>Dave</em></a> in Des Moines, Iowa </strong>\r\n<h2><strong>Another version of String Dried:</strong></h2>\r\nMy husband and I enjoyed your website and found portions of it quite humorous. My husband has been an avid \"shroomer\" for twenty-five years in the hills of Kentucky. His advise for preserving morels is to string them on dental floss, hang by the refrigerator for about 1 day, then store in quart jars in the freezer. They can either be crumbled for seasoning or rehydrated with milk at any time. This method of preserving will make the mushroom last for several years. Hope you enjoy this quick and convenient method.\r\n\r\n<strong>Courtesy of Barbie R. </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A simple suggestion:</strong></h2>\r\nPlease don\'t tell people to cover their shrooms with paper towels. I put paper towels between layers once and all my shrooms tasted like paper. I put them on older cotton towels and they keep perfectly.\r\n\r\n<strong>Courtesy of <a href=\"mailto:maynot@omni-tech.net\"><em>Maynot</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A \"from the begining to the end\" suggestion:</strong></h2>\r\nNice web site, but I about passed out when I read the preservation suggestions. We\'ve been hunting morels since we were kids in the 1950\'s. This year has been especially good!\r\n\r\nLike any mushroom, and perhaps even more than most, the morel will absorb water if washed or soaked. This not only dilutes the flavor, but destroys the texture or bite.\r\n\r\nNever wash or soak a morel. The need to do so is minimized if one harvests them correctly. Pinch off the mushroom just below the \"head.\" Carry your morels in a spore bag (never, ever use a bucket or plastic bag that does not deposit spores on the forest floor). If your spore bag has relatively large holes, much of the forest floor \"debris\" will fall off the heads and onto the forest floor as one walks about.\r\n\r\nAt home, spread out the morels on cotton towels. Cut each one--one at a time--into halves or quarters (depending on how lucky and how big the find). Expect to find pill bugs and many-legged insects inside, so keep the garbage can close by. Flick the living critters outta\' there! Use the tip of a knife blade to remove any brown spots that might be critter poo poo from the inside of the morel. The outside is generally quite clean. A simple brushing with a soft bristle brush, such as a good quality basting or pastry brush, will clean up the outside.\r\n\r\nIf you can resist eating them all right away, either tossed with fresh sage and quickly sautéed or tempura battered and fried, dry them for a special occasion dinner.\r\n\r\nTo dry the morels, spread them on a screen or rack. A stovetop down draft vent is an ideal \"dryer.\" Simply turn the down draft on low and in 12 hours, they\'ll be perfectly dried. No stovetop down draft vent? Place an oscillating fan in front of the morels and let it blow, let it blow, let it blow. Dehydrators will produce either good or disastrous results. If it\'s a commercial quality dehydrator, results will be excellent. The cheap plastic things with lightbulbs will produce too much humidity and ruin the morels.\r\n\r\nThe dried morels keep very well in a vacuum bag in a cool, dark place. Don\'t have one of those neat vacuum bagger machines? Toss them in a freezer bag and store them in the deep freeze. No freezer, store them in a tightly sealed jar in a cool, dark place.\r\n\r\nTo rehydrate a dried morel, bring some chicken broth (beef broth is too overpowering) to a boil. Pour it over some dried morels. They will rehydrate and puff up. Julienne the mushrooms and use the broth to make a gravy...clear gravy is made with cornstarch/rich, cream gravy is made with cream and flour. It\'s fabulous over pheasant crepes or rice timbales! Or,make morel soup! Put the rehydrated morels and broth in a blender and pulse on high until smooth. Add cream cheese chunks and more heated broth until the desired consistency and taste results. Serve crusty bread, tomato spread and tossed mesclan salad for a dinner straight from heaven!\r\n\r\n<strong>Courtesy of a <a href=\"mailto:callum2u@cornhusker.net\"><em>Seasoned Morel Hunter</em></a> Seasoned Morel Hunter</strong>\r\n\r\n&nbsp;\r\n<h2><strong>Freezing morels in milk cartons:</strong></h2>\r\nI began hunting morels with my dad when I was about 5 years old. That was 45 years ago. Every year I\'ve frozen the morels using the same method he taught me and it has proven to be a tried and true method for preserving those delicious morsels. After the day of hunting is through take the morels, slice them in half and soak them in a sink of cold salted water to kill any critters hiding inside. After soaking, take a clean paper milk carton, fill it with the morels, cover them with water (leave enough head space to allow for expansion) and place the carton in the freezer. This will freeze your morels a block of ice. When it\'s time to thaw them, just take the carton out of the freezer, sit it in the sink, and allow the ice to thaw. You\'ll have morels that are as fresh and as tasty as the day you picked them. Cook as usual and enjoy!\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\"><em>Debbie</em></a> in the great state of Texas</strong>\r\n\r\n&nbsp;\r\n<h2><strong>Brown Bag preserving:</strong></h2>\r\nI\'ve found that keeping moral mushrooms in a brown paper lunch bag in your refrigerator keeps them from shrinking - as opposed to dehydrating them. They will shrink a little, but not even close to the dehydrating them quickly.\r\n\r\nJust set the closed paper bag in the fridge and forget about it. Really! I\'ve done this for years. It will dry up and retain its shape and color. I\'ve already put a few big ones that I\'d like to keep this year in the fridge (to show friends that are less fortunate, and can\'t find them, what they look like). My grandfather taught me this. If you ever decide on eating them later, soak them in chicken broth, for a few hours, before cooking. I\'ve found that the mushrooms, once dried out, seem to last forever - if kept in the bag and in the fridge.\r\n\r\nGood luck to your future hunting!\r\n\r\n<strong>Courtesy of Jon J. Czuhai</strong> <em>Follow-up from Jon on his technique:</em>\r\n\r\nClean and soak them first with cold salt water - as normal to get any bugs and slugs out. Then pat them dry before putting them in the bag. You could just throw them in any order, in the bag, if you don\'t care to keep them as their perfect shape when dried.\r\n\r\nTruthfully, last year, I put multiple brown paper lunch bags, layered between mushrooms, all in a large grocery, brown paper bag. When they were dry I dumped them all together in one bag. This method is used to form perfect looking dried mushrooms.\r\n\r\nYou can\'t put a bunch of them together until they are already dried. If you want to dry them, while keeping their original shape, keep them separated while in the brown paper bag.\r\n\r\n&nbsp;\r\n<h2><strong>Markie\'s Preserving Technique...</strong></h2>\r\nI like mushroom sandwiches. sauted morels on a good dry-toasted sourdough is yum. So in order to enjoy this in december, this is what I do.\r\n\r\nWhen I\'m picking, I have a plastic mesh bag and a lunchsack paper bag inside it. The obviously dirty morels go in the the plastic bag and the clean ones in the paper bag. Once home they are thumped on the counter then placed in a bowl. Water is added to the bowl and the morels are agitated and thumped against the side of the bowl. They are then transfered to a new rinse bowl, knifed in half (inside flushed if necessary) covered with new water and agitated and thumped. Once cleaned, in a ten-inch skilet one-half cup of water is brought to a boil. The mushrooms are added insides down (about 12 nice whites), covered with a lid and allowed to boil for a minute and an half. The product is poured back in to the bowl and allowed to cool a bit.\r\n\r\nHaving a vacuum plastic bag sealer, I find a casserole dish about the same width as the bag and take the morels and boil water, pour them into the bag and place it in the dish and express the air. Then stick in the freezer. Once frozen, I seal.\r\n\r\nCome eating time, the the thawed bag\'s water is boiled with butter and maybe some garlic until the water is almost gone and then the \'shrooms are added for a mintute or so. the \'shrooms and butter are poured on the dry toast and eaten. Almost as good as the day they were picked.\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\"><em>Markie</em></a></strong>\r\n\r\n&nbsp;\r\n<h2><strong>Keeping Them Fresh - Ted\'s Technique...</strong></h2>\r\nI apologize for taking so long to reply to you on how to keep and de-bug morels. My method also works on oyster mushrooms although they don\'t keep as long.\r\n<ol>\r\n 	<li>\r\n<ul>\r\n 	<li>Sort out any fresh picked morels that should be eaten (mature, stained, etc.)</li>\r\n 	<li>2. Place the remainder of your morels in a clean, stainless steel bowl.</li>\r\n 	<li>3. Cover the top of the bowl with clean heavy duty paper towels (two layers) and mist the paper towels with clean cool water.</li>\r\n 	<li>4. Cover the paper towels with one layer of wax paper.</li>\r\n 	<li>5. Now place a hand or small bath towel over the entire bowl and place in the fridge.</li>\r\n 	<li>6. Every two to four days check your mushrooms and sort those that need eating, remove slugs, etc. from the under side of the paper towels and the sides of the bowl, re-mist the paper towels and place back in the fridge.</li>\r\n 	<li>7. Any mushrooms you eat should be cut in half lengthwise to check for any remaining \"bugs\" if any.</li>\r\n</ul>\r\n</li>\r\n</ol>\r\nSoaking morels in salt water only kills the bugs and leaves them inside the water soaked and softened morel. Salt water is a trick for broccoli, not mushrooms.\r\n\r\nCaution: This method works for me every year but the little known and usually mis-identified \'half free morel\' (Morchella Semilibra) is very delicate and will only last a few short days. This morel is best eaten fresh.\r\n\r\nIt is a VERY tasty morel and often only comes up every two to three years. I am lucky enough to have found three large patches of the half free morel that come up every year. If you find any, I suggest that you try them. You won\'t be disappointed. I hope you find this useful and continue your shroom quest.\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@charter.net\"><em>Ted Grossmeyer</em></a> from Empire, Michigan</strong>\r\n\r\n&nbsp;\r\n<h2><strong>No Freeze Morel - Mushroom Powder and Pickling them...</strong></h2>\r\nI\'ve been checking in with your site for a couple years now, and thought I might chime in for the \"Preserving\" Department. I am lucky enough to live in the fertile Willamette Valley of the Pacific Northwest, and have been picking numerous fungi for many years. Needless to say, around here any passionate shroomer with a reliable car will often have more than enough fungus for themselves, their friends, for bartering and for storage. Although freezing is the generally accepted \"best method\" of storage, I have never had a sizable freezer capacity (such as a chest freezer or stand-alone) - and the small ice box in the top of my fridge is usually reserved for meat &amp; ice cream. In this respect, I can only assume I am one of many. I am an avid wild food forager of all types, and have always relied on my pantry for long-term storage - usually dried or pickled, just like the ancients. Mushrooms are no exception.\r\n\r\nI thought I would share two of my favorite shroom-saving methods, both of which will give you a product very unlike the fresh mushroom - that is, if you want to maintain as much integrity of freshness as possible, then dry or freeze them. But if you like to play with your food, make your own ingredients, or improvise your daily menu, then I would suggest making mushroom powder or pickling them.\r\n\r\nMushroom powder is a high-priced snob-store delicacy that you can make at home for absolutely nothing. It is a fantastic addition to your spice cabinet, and can be used as: a soup stock, to flavor grains &amp; stuffings (add to water before cooking), as a dredge (add to the flour or coating mix of fried food like chicken, fish or veggies), or a flavor enhancer (what the Japanese call \"umami\") for gravies &amp; pan sauces. Use it almost as you would dried mushrooms, but in applications where you want the flavor without the substance. It lends a rich mushroom \"essence\" to any recipe it is applied. (Use this method to make powder out of any mushroom).\r\n\r\n- Clean the mushrooms as to your standard procedure (w/ or w/o water or salt or pre-cooking or not - it doesn\'t matter)\r\n\r\n- Slice morels in half or quarters, and thoroughly dehydrate (any drying method will work, but must be completely dry before proceeding)-Toast the dried morels in a 200° oven for 10-15 minutes, or until they start to smell aromatic (they scent of toasted earthiness should hit you as soon as you open the oven door)\r\n\r\n- Spread out in thin layers to cool - don\'t pile them up in a bowl to cool, because they can produce condensation inside the bowl, and will need to be re-dehydrated. Baking sheets, serving platters and window screens would all work well.-Working in small batches (about 1 cup at a time) grind the morels to powder in the blender. Start by pulsing a few times to break them up, and then 10-15 seconds on high. Sift this, or knock it through a wire strainer, to separate any bigger pieces that need to go back in the blender.\r\n\r\n- Once everything is ground &amp; sifted, add 1/4 teaspoon each of salt &amp; pepper and 1/2 teaspoon of cornstarch for each 1 cup of morel powder. (The cornstarch prevents caking, and is completely optional. The small amount of salt &amp; pepper round-out the earthiness of the morels - I use powdered salt &amp; powdered white pepper so it assimilates nicely into the mushroom powder for a consistent texture. For powdered salt, just zap some sea salt in the blender until it\'s a fine texture.)\r\n\r\n- Mix thoroughly &amp; store in a jar with a tight-fitting lid. This is better than any commercial soup stock, with much less salt, and no preservatives. About 4 pounds of morels will yield about 1 pint of powder.\r\n\r\n<strong>The Pickling Recipe...</strong>\r\n\r\nThe pickling recipe I use for mushrooms is fantastic, and I use it for morels, chanterelles, matsutake, hedgehog, bolete &amp; leccinum caps and even corals (not so good with lobsters, sulphur shelf or hen of the woods, though). I like to use white wine vinegar, but cider vinegar is good too, as is cane vinegar (available from your Asian grocer) as long as it has 5% acidity. Make sure you check the label - Rice wine vinegar would be good too, but has less acidity and is unsuitable for canning. Also, this recipe does not pose the same botulism threat as the recipe for fresh-canned morels, for two reasons: 1)the mushrooms are cooked thoroughly before processing, and 2) the acidity level is high enough to prevent botulism growth. <strong>The dangers of botulism in canned food is no joke, and definitive sources on home food-preservation science have always advised against fresh-canned wild mushrooms</strong> (even though you can always find an old-timer who has \"always done it this way before...\"). Salt or vinegar based brines, like this one, is the only accepted safe way around it. And safety is always good - delicious just makes it better! Use these as a stand-alone pickle, on an appetizer plate or chopped into pasta salad.\r\n\r\n<strong>Ingredients (Makes 7-8 half pints)</strong> 2 pounds mushrooms 3 cups vinegar of at least 5% acidity (check the label) 1 cup water 1 cup dry white wine 1/3 cup sugar 2 tablespoons pickling salt 16 black peppercorns 16 coriander seeds 8 dried bay leaves\r\n\r\n- Prepare your canner, jars and lids as per the manufacturer\'s directions\r\n\r\n- Wash mushrooms, dry with towels or salad spinner, and cut in halves or quarters\r\n\r\n- Combine the vinegar, water, wine, sugar &amp; pickling salt in a large pot. Bring the mixture to a boil and then add the mushrooms. Bring the mixture back to a boil, then reduce the heat and simmer for 5 minutes.\r\n\r\n- To each hot, sterilized jar, add 2 pepper corns, 2 coriander seeds and 1 bay leaf. Then fill with hot mushrooms leaving 1/2 inch headspace at the top of each jar. Cover the mushrooms with hot pickling liquid.\r\n\r\n- Thoroughly wipe the rims and threads of the jars, set the lids and screw on the rings. Any jar that has more than 1/2 inch headspace should be refrigerated, not processed.\r\n\r\n- Process for 10 minutes in a boiling water canner. Let cool for 12 to 24. To test the seal, press down on the lid - it should not move.\r\n\r\n- Allow the pickle to cure for at least 2 weeks before using. The pickled wild mushrooms will keep for up to 1 year.\r\n\r\n- Discard if at any time the mixture looks moldy, foamy or murky, or if it does not smell right when opened.\r\n\r\nWell, that\'s my 2 cents worth - this ended up being longer than I thought it would, so if you choose to share it, please feel free to edit for brevity or clarity. I love what guys like you &amp; matsiman &amp; wildman Steve Brill do for the world of foraging - takin\' it from mythology to methodology.\r\n\r\nThank you much, and happy hunting!\r\n\r\n<strong>Courtesy of <a href=\"mailto:anderchad@comcast.net\"><em>Chad</em></a> </strong> - in Eugene, OR\r\n\r\nShawna from Wyoming offers this thought: I would highly recommend doing this outdoors or on and inclosed patio on a windless day. It produces a lot of fine dust and is bad for people with allergies. I\'m not usually too sensitive to pollen, dust, etc. but this made me sneeze a lot. Just thought I would add that little note.\";s:2:\"to\";s:35396:\"This page contains suggested ways of preserving your morels for later consumption. Visitors to The Great Morel have offered up these suggestions - from freeze-drying to canning, you\'ll find various and interesting ways of saving them for that \"out-of-season\" special occasion! Click here to return to the <a href=\"http://thegreatmorel.com/recipes/\"><em>recipe page</em></a>.\r\n<h2></h2>\r\n<h2></h2>\r\n<h2><strong>Freezing the Morel Mushroom</strong></h2>\r\n\"Don\'t know how many folks dry or freeze any excess (ya right, who has excess). I\'ve gone to freezing a couple of pounds for the winter months. After washing/soaking, I dust them with flour, put them on cookie sheet and freeze solid. The flour keeps em from sticking together in freezer bag. Works well.\"\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Doug Taylor , Normal, IL.</em></p>\r\n\r\n<h2><strong>A Freezing Secret</strong></h2>\r\n\"Hello, Just found your site and thought I\'d give you my freezing secret!! I clean and soak them, cut them in half, then dip them into beaten eggs, I then dip them in flour and fry them for 2 minutes on each side, remove and let cool. Place them in freezer bag and http://thegreatmorel.com/wp-admin/media-upload.php?post_id=117&amp;type=image&amp;TB_iframe=1in the dead of winter when you finish frying them they taste as if you just picked them!!! Love the site, Rick \"\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Rick , Boonville, Missouri </em></p>\r\n&nbsp;\r\n<h2><strong>Steve\'s Freezing suggestion</strong></h2>\r\n\"I take my mushrooms. Slice in half,and a little soaking in salty water to get rid of bugs, then I put them in a bowl and place in the microwave oven for about a minute till they reduce down and there is water in the bottom of the bowl. Then I separate them on a cookie sheet and place in the freezer. When they have frozen I place them in a vacuum sealer bag and when I use them in recipes I can easily separate them for the amount I need.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:steveeitman@hotmail.com\"><em>Steve</em></a> </strong>\r\n<h2><strong>Reggie\'s Freezing Technique - Don\'t use Salt</strong></h2>\r\n\"I have found when freezing morels if when you slice them in half, just rinse them in cold water to make sure they are clean. <strong>Do Not soak them in salt water!</strong> They are much firmer with a simple rinse and don\'t get as soft and mushy. Much more like fresh mushrooms when you get them out and cook them later. I just slice them in half, rinse in cold water, flour them dry and freeze them. Or I have rinsed and fried partially and then freeze. Either way I have found if you are going to freeze them, they are much better and firmer just rinsing and not soaking in salt water.\r\n\r\nYou will notice the difference when you soak them in salt water versus a simple rinse. After soaking in salt water they break down and become soft and limp. Which is ok if you are going to cook them at the moment, but not as good to preserve them.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:reggiebd@iowatelecom.net\"><em>Reggie</em></a> , in Iowa </strong>\r\n<h2><strong>Frozen Ready-To-Cook Deep Fried Morels</strong></h2>\r\n\"I tried this today and it worked nicely. I need to experiment on how long they keep frozen but they cooked up great after being frozen solid.\"\r\n\r\nPart #1\r\n<ul>\r\n 	<li>Prepare like your going to fry them fresh. I prefer to keep it simple.</li>\r\n 	<li>Cut Morels in half. Soak in salt water to remove bugs.</li>\r\n 	<li>Rinse and inspect for bugs and roll in a big bowl of plain flower w/a pinch of salt until nicely coated.</li>\r\n</ul>\r\nPart #2\r\n<ul>\r\n 	<li>Place on a cookie sheet and freeze for 2 hours.</li>\r\n 	<li>Place single layer of frozen morels in a Ziploc bag and remove all access air. Vacuum pack if you can.</li>\r\n 	<li>Store in freezer in a protective container or space where they wont get beat up.</li>\r\n 	<li>Cooking instructions.</li>\r\n 	<li>Heat butter to frying temp. Place frozen morels in. Do not move until the first side is browned to a crisp golden color. Side two cooks fast.</li>\r\n</ul>\r\nEnjoy!\r\n<p style=\"padding-left: 30px;\"><em>Courtesy of Jennifer - in WI (posted 2006)    </em></p>\r\n<strong>http://thegreatmorel.com/wp-admin/media-upload.php?post_id=117&amp;type=image&amp;TB_iframe=1</strong>\r\n<h2><strong>Frozen and Vacuum Packed</strong></h2>\r\n\"I cut them in half, then place them on a cookie sheet in the freezer just long to make them solid. Then vacuum pack them. They will not freezer burn or dry out. When you are ready, thaw and cook them how ever you want. \"\r\n\r\n<strong>Courtesy of <a href=\"mailto:joecheryl@alltel.net\"><em>Glen Martin</em></a> </strong>\r\n<h2><strong>Freeze and serve Mushroom Mike\'s way....</strong></h2>\r\n\"Hello, For the past 20 years we have harvested and preserved our Morels by putting in salt water for 20 minutes after they are sliced in half, then thourly rinse in collinder until most of water is out. Then I take large frying pan with 1/4 lb of butter and fill pan with Morels and cook for 3 min at the maximum. Remove mushrooms from heat and store in large pan until cooled. Then we put three large spoonfuls in 1 qt freezer bags with slotted spoon to seperate from juice. After you have seperated from juice, I then add equal amounts of juice to each bag, <!--more-->seal then lay them flat on cookie sheet and flash freeze until thourly frozen. Then put frozen package in air tight box and store in freezer. When ready for meal of Morels, I put entire frozen pack into frying pan.( cut bag and put frozen block in pan and cover until they are thawed. Cook until they start to pop and butter is almost gone then poor on steak...Best method I have ever used....Try it, it is the best way I have found.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:jmichael.caswell@sbcglobal.net\"><em>Mushroom Mike</em></a> </strong>\r\n<h2><strong>Another freeze and serve suggestion....</strong></h2>\r\n\"After a thorough washing, I like to slice them in half, dry them off and roll them in flour. Place about one to two tablespoons of real butter in a large frying pan. Fry the morels about 50% of the way and then place them on a cookie sheet with wax paper so they are not touching. At that point I will put the sheet into the freezer until they are completely frozen. From there I will put them in ziplock bags and store them for the winter in the freezer. This is very simple and does not require a lot of work. I like to wait until about 6 months from the season and take some to my dads to eat. \"\r\n\r\n\"When you are ready to eat, all you have to do is get out the skillet, add very little butter and cook them the remainder of the way.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:tlwentz@columbus.rr.com\"><em>Tim W</em></a> - Lancaster, OH </strong>\r\n<h2><strong>Tim\'s frozen suggestion....</strong></h2>\r\n\"My wife and I freeze a couple of gallon bags of sponge every year. We also find a lot of spikes (what I call snake heads) every year and when we find more than we can eat my wife puts them in quart containers and covers them with water then freeze them. I take them out, thaw them and put them over a roast with potatoes, carrots and onions. Wow what a flavor they make! It is especially good on deer roast.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:tdavis@ceresllp.com\"><em>Tim D</em></a> - Indiana (added 3/27/2010) </strong>\r\n<h2><strong>Dehydrating the Morel Mushroom</strong></h2>\r\n\"I like to dehydrate my surplus mushrooms for future feasts. It is a treat to have them for Thanksgiving &amp; Christmas. I rehydrate them in half &amp; half or milk until tender, then I flour them up and fry in butter. I save the milk and make gravy with it. Best stuff in the world.\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:ilvcritters@webtv.net\"><em>Andrea Randleman</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A unique and amazing utilization...</strong></h2>\r\nLast year I had a fantastic morel hunt. Even giving some away and eating till I was bloated, I was faced with a preservation dilemma.\r\n\r\nHere\'s the story of what I did (it\'s the RESULT that make this unique).\r\n<ul>\r\n 	<li>1. Cut in half lengthwise and clean (dollar store nylon brush slightly larger than a toothbrush), using as little water and scrubbing pressure as possible.</li>\r\n 	<li>2. Large ones get cut in half lengthwise again.</li>\r\n 	<li>3. Standard home dehydrator, 12 hours minimum.</li>\r\n 	<li>4. When thoroughly dry, store in airtight kitchen cannister.</li>\r\n</ul>\r\nRESULTING USAGE:\r\n\r\nWent on a week-long canoe trip three months later. While sitting around the campfire drinking beer, we placed large pinches of dried shrooms between our cheeks and gums (like a baseball player with chewing tobacco). And just left \'em there.\r\n\r\nIt takes awhile, ten minutes or so, for your saliva and the heat of your mouth to rehydrate the shrooms to where they start releasing their flavor, but once the process gets going... WOW! More than an hour of continual, INTENSE shroomy goodness per \"chaw.\"\r\n\r\nWe actually stopped drinking beer so as not to attenuate the taste experience (and getting me to stop drinking beer in camp usually requires a gun and a badge).\r\n\r\nNote well: You must resist the temptation to use your teeth... what we have here is time-released shroom juice.\r\n\r\n<strong>Courtesy of <a href=\"mailto:ilvcritters@gunowners.org\"><em>Craig</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>More Freeze Dried...and Unfreezing...</strong></h2>\r\n\"I so much enjoyed your recipes from the Great Morel Site! I am an avid shroomer myself and am fortunate enough to have a cottage in Northern Michigan. You can only find me on May weekends there in the woods enjoying the smells of wild onions and the great beauty of tiger lillies, trillium and morels.\r\n\r\nWe eat lots of fresh morels, but I also freeze and dry them so that we can enjoy them throughout the year. For the morels that I freeze, I first clean them in water, draining on paper towels. They are then sauteed in butter with chopped shallots and fresh parsley, along with heavy cream and sometimes dry sherry. I store them in small soft margarine containers, wrapped in plastic, and marked with dates and contents. We carefully measure their use throughout the summer, fall and winter months and sometimes are lucky enough to have one or two left the following May.\r\n\r\nI use the frozen morels, mostly with boneless chicken that has been dusted in seasoned flour, sauteed in butter with cream and sherry, adding the tub of morels at the end to heat. It is one of our favorite meals. I also use them in rissoto and pasta fettucine, both with lots of fresh parmesan. Here\'s to a good hunting season in \'99!\"\r\n\r\n<strong>Courtesy of <a href=\"mailto:SKend75970@aol.com\"><em>Sheryl Kendrick</em></a> </strong>\r\n<h2><strong>String Dried Version....</strong></h2>\r\nI tried something 4 years ago and darn if it doesn\'t work. In 1999 I was lucky enough here in Ohio to find a hugh amount of morels one day. Too many to eat before they would go bad. So I tried this method of drying them. If you feel that any of the visitors to your site would like this information (it works, so I know they will), go ahead and post it and my address on you web.\r\n\r\nTake a large size sewing needle, large enough to handle some heavy thread. I found some in my wife\'s sewing basket.\r\n\r\nThread each morel through the base of the stem (just like stringing popcorn for the Christmas tree) and hang them upside down in the garage. Tie the two ends of the thread as far apart as necessary to insure that the morels do not touch each other. The tighter you stretch the thread the easier it will be to keep them from touching together. Now just let them hang there and dry out.\r\n\r\nOnce they are thoroughly dried (I left mine hang for many months) place the morels in a simple zip lock bag and store in the refrigerator.\r\n\r\nThis year I found 20 and my wife &amp; I enjoyed them as usual. That\'s all I could find this year so I decided to try the ones I dried in 1999. I soaked them over night, drained them good and patted them dry in paper towels and fried them as if they were fresh and guess what. We could not tell the difference in the dried ones and the fresh ones, honestly. Be sure and use a large bowl or pot because they will swell back up to their original size.\r\n\r\nI believe that they would have stayed good in my refrigerator indefinitely.\r\n\r\nI am 59 years old and have hunted morels ever since my dad took me out the first time when I was 3 years old. I am so happy to have discovered this easy method of preserving a good haul. From now on, I\'ll be stringing popcorn, uh, I mean morels every spring knowing that I can enjoy this wonderful treat all year long.\r\n\r\nThere it is, try it everyone......it really works.\r\n\r\n<strong>Courtesy of <a href=\"mailto:ArtMayB@aol.com\"><em>Art</em></a> , in Dayton, Ohio </strong>\r\n<h2><strong>Air Drying....</strong></h2>\r\nI\'m fairly new to Morel Hunting, (about 5 yrs)...and this year, 2003, has been a winner. We ate, we shared, we ate somemore.\r\n\r\nWhen it came time to try and store them....the suggestion was made to dry them..... One of the 23,000,000 experts on the subject told us to lay out some Window screens (we used hardware cloth stretched between two 2x4\'s) on the deck. Spread the mushrooms out whole and uncleaned in the direct sunlight for the day, or until dry...\r\n\r\nWorked Great! They were completely dry in about 6-7 hrs. It was a sunny, 74 degree day with a light breeze. We were told to store them in a paper sack.\r\n\r\nI\'ll report back this fall when we eat our fill.\r\n\r\n<strong>Courtesy of <a href=\"mailto:offchiss@IowaTelecom.net\"><em>Dave</em></a> , in Iowa </strong>\r\n<h2><strong>A \"Canning\" recipe</strong></h2>\r\nNote from the Great Morel - please read this caution that procceds this suggestion regarding canning.\r\n\r\nI found a canning recipe and I think I might like this better than freezing or drying.\r\n\r\nSterilize wide mouth pint canning jars and add 1 teaspoon canning salt.\r\n\r\nFill jars with Morels......They sure look pretty when I set the morels in the jar stem down around the outside and stacked full and tight in the center.\r\n\r\nAdd room temperature distilled water or reverse osmosis (r/o) water straight from the tap\r\n\r\nPressure cook for 30 mimutes at 10 lbs pressure.\r\n\r\nBOY do these look beautiful.......when the mushrooms come out of the pressure canner there look like the jar has alot of water on the bottom....when cooled the morels seem to sink toward the bottom .....They look and taste GREAT. This recipe was given to me by a migrant morel hunter and he claims to have gotten the recipe from an old Amish cookbook.\r\n\r\nNOTE: DON\'T throw the the water you drain off the mushrooms away ...add it to your gravy ........ITS the BEST.\r\n\r\nFollow up note: Make sure you note that mushrooms of any type should never be canned in quarts.....pints or half pints/jelly jars. Hope anyone that tries the recipe enjoys them as much as myself. <strong>Courtesy of <a href=\"mailto:Windybeth@aol.com\"><em>Cindy</em></a> , in Ohio</strong>\r\n\r\nWord of caution from another shroomer: \"I am e-mailing others with the information I have obtained about canning morel mushrooms. After talking with the County Extention office they had informed me that canning morels could be lethal. Morel mushrooms have toxic hydrozines and while cooking them this evaporates into the air but when canning these those toxins have no where to evaporate to so they go back into the mushrooms which form a botulism and can be deadly when ate. There is no safe pressure or poundage that they have come up with in order to pressure can these mushrooms. The National Center for Home Food Preservation is a good source when canning foods and they can be contacted at <a href=\"http://www.uga.edu/nchfp\"><em>www.uga.edu/nchfp</em></a>\r\n\r\nPlease let others know. I dumped the cans of mushrooms after obtaining this information and hope others do the same. The best way of preserving mushrooms is to freeze them. Thank you for allowing me to pass this information on.\"\r\n\r\ncourtesy of - Lynnette M\r\n\r\n&nbsp;\r\n<h2><strong>More Canning Suggestions</strong></h2>\r\nWhile you are correct about the poisons I have two (2) separate canning recipes.\r\n\r\nOne requires you to precook the morels before canning by either, heat do not boil in just enough water to prevent sticking,\r\n\r\nThe second is to steam morels and use the water used in steaming to refill canning jars.\r\n\r\nThey are awesome!!\r\n\r\n<strong>Courtesy of <a href=\"mailto:benderbeans@hotmail.com\"><em>Scooby Doo</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>An Alternative Way To Dehydrate</strong></h2>\r\nHere is another method of preserving your spring harvest ( for those without a dehydrator):\r\n\r\nAfter soaking, washing and pat drying the morels, get out the needle and thread. Remove one or both racks from your oven, depending on how many shrooms you plan to dry. Tie the end of the thread onto one of the racks. Thread a few of the shrooms through the stem, then loop the thread around one of the wires on the rack. Thread a few more shrooms. loop the thread around the wire. Continue from one side of the oven rack to the next, and back and forth until you run out of shrooms or you decide that the rack is full. Then tie the end of the thread to the rack. If you run out of thread, start over with a new piece.\r\n\r\nCarefully place the rack back into the oven on the highest level so that the shrooms are suspended below the rack. You should be able to do the other rack at the same time. Set the oven to warm - approximately 160 degrees. Check after about 8 hours. You want them to be completely dry. They will be hard and very light.\r\n\r\nI have some that were lost, then found again two years later. Though not as good as fresh, they still worked great in a steak sauce!\r\n\r\n<strong>Courtesy of <a href=\"mailto:DJColvig@ci.des-moines.ia.us\"><em>Dave</em></a> in Des Moines, Iowa </strong>\r\n<h2><strong>Another version of String Dried:</strong></h2>\r\nMy husband and I enjoyed your website and found portions of it quite humorous. My husband has been an avid \"shroomer\" for twenty-five years in the hills of Kentucky. His advise for preserving morels is to string them on dental floss, hang by the refrigerator for about 1 day, then store in quart jars in the freezer. They can either be crumbled for seasoning or rehydrated with milk at any time. This method of preserving will make the mushroom last for several years. Hope you enjoy this quick and convenient method.\r\n\r\n<strong>Courtesy of Barbie R. </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A simple suggestion:</strong></h2>\r\nPlease don\'t tell people to cover their shrooms with paper towels. I put paper towels between layers once and all my shrooms tasted like paper. I put them on older cotton towels and they keep perfectly.\r\n\r\n<strong>Courtesy of <a href=\"mailto:maynot@omni-tech.net\"><em>Maynot</em></a> </strong>\r\n\r\n&nbsp;\r\n<h2><strong>A \"from the begining to the end\" suggestion:</strong></h2>\r\nNice web site, but I about passed out when I read the preservation suggestions. We\'ve been hunting morels since we were kids in the 1950\'s. This year has been especially good!\r\n\r\nLike any mushroom, and perhaps even more than most, the morel will absorb water if washed or soaked. This not only dilutes the flavor, but destroys the texture or bite.\r\n\r\nNever wash or soak a morel. The need to do so is minimized if one harvests them correctly. Pinch off the mushroom just below the \"head.\" Carry your morels in a spore bag (never, ever use a bucket or plastic bag that does not deposit spores on the forest floor). If your spore bag has relatively large holes, much of the forest floor \"debris\" will fall off the heads and onto the forest floor as one walks about.\r\n\r\nAt home, spread out the morels on cotton towels. Cut each one--one at a time--into halves or quarters (depending on how lucky and how big the find). Expect to find pill bugs and many-legged insects inside, so keep the garbage can close by. Flick the living critters outta\' there! Use the tip of a knife blade to remove any brown spots that might be critter poo poo from the inside of the morel. The outside is generally quite clean. A simple brushing with a soft bristle brush, such as a good quality basting or pastry brush, will clean up the outside.\r\n\r\nIf you can resist eating them all right away, either tossed with fresh sage and quickly sautéed or tempura battered and fried, dry them for a special occasion dinner.\r\n\r\nTo dry the morels, spread them on a screen or rack. A stovetop down draft vent is an ideal \"dryer.\" Simply turn the down draft on low and in 12 hours, they\'ll be perfectly dried. No stovetop down draft vent? Place an oscillating fan in front of the morels and let it blow, let it blow, let it blow. Dehydrators will produce either good or disastrous results. If it\'s a commercial quality dehydrator, results will be excellent. The cheap plastic things with lightbulbs will produce too much humidity and ruin the morels.\r\n\r\nThe dried morels keep very well in a vacuum bag in a cool, dark place. Don\'t have one of those neat vacuum bagger machines? Toss them in a freezer bag and store them in the deep freeze. No freezer, store them in a tightly sealed jar in a cool, dark place.\r\n\r\nTo rehydrate a dried morel, bring some chicken broth (beef broth is too overpowering) to a boil. Pour it over some dried morels. They will rehydrate and puff up. Julienne the mushrooms and use the broth to make a gravy...clear gravy is made with cornstarch/rich, cream gravy is made with cream and flour. It\'s fabulous over pheasant crepes or rice timbales! Or,make morel soup! Put the rehydrated morels and broth in a blender and pulse on high until smooth. Add cream cheese chunks and more heated broth until the desired consistency and taste results. Serve crusty bread, tomato spread and tossed mesclan salad for a dinner straight from heaven!\r\n\r\n<strong>Courtesy of a <a href=\"mailto:callum2u@cornhusker.net\"><em>Seasoned Morel Hunter</em></a> Seasoned Morel Hunter</strong>\r\n\r\n&nbsp;\r\n<h2><strong>Freezing morels in milk cartons:</strong></h2>\r\nI began hunting morels with my dad when I was about 5 years old. That was 45 years ago. Every year I\'ve frozen the morels using the same method he taught me and it has proven to be a tried and true method for preserving those delicious morsels. After the day of hunting is through take the morels, slice them in half and soak them in a sink of cold salted water to kill any critters hiding inside. After soaking, take a clean paper milk carton, fill it with the morels, cover them with water (leave enough head space to allow for expansion) and place the carton in the freezer. This will freeze your morels a block of ice. When it\'s time to thaw them, just take the carton out of the freezer, sit it in the sink, and allow the ice to thaw. You\'ll have morels that are as fresh and as tasty as the day you picked them. Cook as usual and enjoy!\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\"><em>Debbie</em></a> in the great state of Texas</strong>\r\n\r\n&nbsp;\r\n<h2><strong>Brown Bag preserving:</strong></h2>\r\nI\'ve found that keeping moral mushrooms in a brown paper lunch bag in your refrigerator keeps them from shrinking - as opposed to dehydrating them. They will shrink a little, but not even close to the dehydrating them quickly.\r\n\r\nJust set the closed paper bag in the fridge and forget about it. Really! I\'ve done this for years. It will dry up and retain its shape and color. I\'ve already put a few big ones that I\'d like to keep this year in the fridge (to show friends that are less fortunate, and can\'t find them, what they look like). My grandfather taught me this. If you ever decide on eating them later, soak them in chicken broth, for a few hours, before cooking. I\'ve found that the mushrooms, once dried out, seem to last forever - if kept in the bag and in the fridge.\r\n\r\nGood luck to your future hunting!\r\n\r\n<strong>Courtesy of Jon J. Czuhai</strong> <em>Follow-up from Jon on his technique:</em>\r\n\r\nClean and soak them first with cold salt water - as normal to get any bugs and slugs out. Then pat them dry before putting them in the bag. You could just throw them in any order, in the bag, if you don\'t care to keep them as their perfect shape when dried.\r\n\r\nTruthfully, last year, I put multiple brown paper lunch bags, layered between mushrooms, all in a large grocery, brown paper bag. When they were dry I dumped them all together in one bag. This method is used to form perfect looking dried mushrooms.\r\n\r\nYou can\'t put a bunch of them together until they are already dried. If you want to dry them, while keeping their original shape, keep them separated while in the brown paper bag.\r\n\r\n&nbsp;\r\n<h2><strong>Markie\'s Preserving Technique...</strong></h2>\r\nI like mushroom sandwiches. sauted morels on a good dry-toasted sourdough is yum. So in order to enjoy this in december, this is what I do.\r\n\r\nWhen I\'m picking, I have a plastic mesh bag and a lunchsack paper bag inside it. The obviously dirty morels go in the the plastic bag and the clean ones in the paper bag. Once home they are thumped on the counter then placed in a bowl. Water is added to the bowl and the morels are agitated and thumped against the side of the bowl. They are then transfered to a new rinse bowl, knifed in half (inside flushed if necessary) covered with new water and agitated and thumped. Once cleaned, in a ten-inch skilet one-half cup of water is brought to a boil. The mushrooms are added insides down (about 12 nice whites), covered with a lid and allowed to boil for a minute and an half. The product is poured back in to the bowl and allowed to cool a bit.\r\n\r\nHaving a vacuum plastic bag sealer, I find a casserole dish about the same width as the bag and take the morels and boil water, pour them into the bag and place it in the dish and express the air. Then stick in the freezer. Once frozen, I seal.\r\n\r\nCome eating time, the the thawed bag\'s water is boiled with butter and maybe some garlic until the water is almost gone and then the \'shrooms are added for a mintute or so. the \'shrooms and butter are poured on the dry toast and eaten. Almost as good as the day they were picked.\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@shermanisd.net\"><em>Markie</em></a></strong>\r\n\r\n&nbsp;\r\n<h2><strong>Keeping Them Fresh - Ted\'s Technique...</strong></h2>\r\nI apologize for taking so long to reply to you on how to keep and de-bug morels. My method also works on oyster mushrooms although they don\'t keep as long.\r\n<ol>\r\n 	<li>\r\n<ul>\r\n 	<li>Sort out any fresh picked morels that should be eaten (mature, stained, etc.)</li>\r\n 	<li>2. Place the remainder of your morels in a clean, stainless steel bowl.</li>\r\n 	<li>3. Cover the top of the bowl with clean heavy duty paper towels (two layers) and mist the paper towels with clean cool water.</li>\r\n 	<li>4. Cover the paper towels with one layer of wax paper.</li>\r\n 	<li>5. Now place a hand or small bath towel over the entire bowl and place in the fridge.</li>\r\n 	<li>6. Every two to four days check your mushrooms and sort those that need eating, remove slugs, etc. from the under side of the paper towels and the sides of the bowl, re-mist the paper towels and place back in the fridge.</li>\r\n 	<li>7. Any mushrooms you eat should be cut in half lengthwise to check for any remaining \"bugs\" if any.</li>\r\n</ul>\r\n</li>\r\n</ol>\r\nSoaking morels in salt water only kills the bugs and leaves them inside the water soaked and softened morel. Salt water is a trick for broccoli, not mushrooms.\r\n\r\nCaution: This method works for me every year but the little known and usually mis-identified \'half free morel\' (Morchella Semilibra) is very delicate and will only last a few short days. This morel is best eaten fresh.\r\n\r\nIt is a VERY tasty morel and often only comes up every two to three years. I am lucky enough to have found three large patches of the half free morel that come up every year. If you find any, I suggest that you try them. You won\'t be disappointed. I hope you find this useful and continue your shroom quest.\r\n\r\n<strong>Courtesy of <a href=\"mailto:dwatt@charter.net\"><em>Ted Grossmeyer</em></a> from Empire, Michigan</strong>\r\n\r\n&nbsp;\r\n<h2><strong>No Freeze Morel - Mushroom Powder and Pickling them...</strong></h2>\r\nI\'ve been checking in with your site for a couple years now, and thought I might chime in for the \"Preserving\" Department. I am lucky enough to live in the fertile Willamette Valley of the Pacific Northwest, and have been picking numerous fungi for many years. Needless to say, around here any passionate shroomer with a reliable car will often have more than enough fungus for themselves, their friends, for bartering and for storage. Although freezing is the generally accepted \"best method\" of storage, I have never had a sizable freezer capacity (such as a chest freezer or stand-alone) - and the small ice box in the top of my fridge is usually reserved for meat &amp; ice cream. In this respect, I can only assume I am one of many. I am an avid wild food forager of all types, and have always relied on my pantry for long-term storage - usually dried or pickled, just like the ancients. Mushrooms are no exception.\r\n\r\nI thought I would share two of my favorite shroom-saving methods, both of which will give you a product very unlike the fresh mushroom - that is, if you want to maintain as much integrity of freshness as possible, then dry or freeze them. But if you like to play with your food, make your own ingredients, or improvise your daily menu, then I would suggest making mushroom powder or pickling them.\r\n\r\nMushroom powder is a high-priced snob-store delicacy that you can make at home for absolutely nothing. It is a fantastic addition to your spice cabinet, and can be used as: a soup stock, to flavor grains &amp; stuffings (add to water before cooking), as a dredge (add to the flour or coating mix of fried food like chicken, fish or veggies), or a flavor enhancer (what the Japanese call \"umami\") for gravies &amp; pan sauces. Use it almost as you would dried mushrooms, but in applications where you want the flavor without the substance. It lends a rich mushroom \"essence\" to any recipe it is applied. (Use this method to make powder out of any mushroom).\r\n\r\n- Clean the mushrooms as to your standard procedure (w/ or w/o water or salt or pre-cooking or not - it doesn\'t matter)\r\n\r\n- Slice morels in half or quarters, and thoroughly dehydrate (any drying method will work, but must be completely dry before proceeding)-Toast the dried morels in a 200° oven for 10-15 minutes, or until they start to smell aromatic (they scent of toasted earthiness should hit you as soon as you open the oven door)\r\n\r\n- Spread out in thin layers to cool - don\'t pile them up in a bowl to cool, because they can produce condensation inside the bowl, and will need to be re-dehydrated. Baking sheets, serving platters and window screens would all work well.-Working in small batches (about 1 cup at a time) grind the morels to powder in the blender. Start by pulsing a few times to break them up, and then 10-15 seconds on high. Sift this, or knock it through a wire strainer, to separate any bigger pieces that need to go back in the blender.\r\n\r\n- Once everything is ground &amp; sifted, add 1/4 teaspoon each of salt &amp; pepper and 1/2 teaspoon of cornstarch for each 1 cup of morel powder. (The cornstarch prevents caking, and is completely optional. The small amount of salt &amp; pepper round-out the earthiness of the morels - I use powdered salt &amp; powdered white pepper so it assimilates nicely into the mushroom powder for a consistent texture. For powdered salt, just zap some sea salt in the blender until it\'s a fine texture.)\r\n\r\n- Mix thoroughly &amp; store in a jar with a tight-fitting lid. This is better than any commercial soup stock, with much less salt, and no preservatives. About 4 pounds of morels will yield about 1 pint of powder.\r\n\r\n<strong>The Pickling Recipe...</strong>\r\n\r\nThe pickling recipe I use for mushrooms is fantastic, and I use it for morels, chanterelles, matsutake, hedgehog, bolete &amp; leccinum caps and even corals (not so good with lobsters, sulphur shelf or hen of the woods, though). I like to use white wine vinegar, but cider vinegar is good too, as is cane vinegar (available from your Asian grocer) as long as it has 5% acidity. Make sure you check the label - Rice wine vinegar would be good too, but has less acidity and is unsuitable for canning. Also, this recipe does not pose the same botulism threat as the recipe for fresh-canned morels, for two reasons: 1)the mushrooms are cooked thoroughly before processing, and 2) the acidity level is high enough to prevent botulism growth. <strong>The dangers of botulism in canned food is no joke, and definitive sources on home food-preservation science have always advised against fresh-canned wild mushrooms</strong> (even though you can always find an old-timer who has \"always done it this way before...\"). Salt or vinegar based brines, like this one, is the only accepted safe way around it. And safety is always good - delicious just makes it better! Use these as a stand-alone pickle, on an appetizer plate or chopped into pasta salad.\r\n\r\n<strong>Ingredients (Makes 7-8 half pints)</strong> 2 pounds mushrooms 3 cups vinegar of at least 5% acidity (check the label) 1 cup water 1 cup dry white wine 1/3 cup sugar 2 tablespoons pickling salt 16 black peppercorns 16 coriander seeds 8 dried bay leaves\r\n\r\n- Prepare your canner, jars and lids as per the manufacturer\'s directions\r\n\r\n- Wash mushrooms, dry with towels or salad spinner, and cut in halves or quarters\r\n\r\n- Combine the vinegar, water, wine, sugar &amp; pickling salt in a large pot. Bring the mixture to a boil and then add the mushrooms. Bring the mixture back to a boil, then reduce the heat and simmer for 5 minutes.\r\n\r\n- To each hot, sterilized jar, add 2 pepper corns, 2 coriander seeds and 1 bay leaf. Then fill with hot mushrooms leaving 1/2 inch headspace at the top of each jar. Cover the mushrooms with hot pickling liquid.\r\n\r\n- Thoroughly wipe the rims and threads of the jars, set the lids and screw on the rings. Any jar that has more than 1/2 inch headspace should be refrigerated, not processed.\r\n\r\n- Process for 10 minutes in a boiling water canner. Let cool for 12 to 24. To test the seal, press down on the lid - it should not move.\r\n\r\n- Allow the pickle to cure for at least 2 weeks before using. The pickled wild mushrooms will keep for up to 1 year.\r\n\r\n- Discard if at any time the mixture looks moldy, foamy or murky, or if it does not smell right when opened.\r\n\r\nWell, that\'s my 2 cents worth - this ended up being longer than I thought it would, so if you choose to share it, please feel free to edit for brevity or clarity. I love what guys like you &amp; matsiman &amp; wildman Steve Brill do for the world of foraging - takin\' it from mythology to methodology.\r\n\r\nThank you much, and happy hunting!\r\n\r\n<strong>Courtesy of <a href=\"mailto:anderchad@comcast.net\"><em>Chad</em></a> </strong> - in Eugene, OR\r\n\r\nShawna from Wyoming offers this thought: I would highly recommend doing this outdoors or on and inclosed patio on a windless day. It produces a lot of fine dust and is bad for people with allergies. I\'m not usually too sensitive to pollen, dust, etc. but this made me sneeze a lot. Just thought I would add that little note.\";}i:36;a:4:{s:3:\"row\";i:140;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2323:\"<strong>About the Morel Mushroom Season..</strong>.\r\n\r\nThe morel mushroom season varies across the United States depending on the region in which you are located. Typically it arrives in the spring months for most regions. Many <img src=\"http://thegreatmorel.com/images/naturefront.jpg\" alt=\"Mushroom image\" width=\"229\" height=\"326\" align=\"right\" /> variables such as air temperature, ground temperature and rain levels impact the <a href=\"http://dev.thegreatmorel.com/dir/growth_cycle/\">growing cycle</a> and how bountiful the crop. There have been <a href=\"http://dev.thegreatmorel.com/dir/growth_cycle/\">many studies </a>as to how, where and why the morels make their grand appearance in certain conditions and not others. Most mushroom hunters will present all kinds of \"SWATS\" (Scientific Wild Ass Theories) on how, where, and when to find them. Almost every mushroom hunter will have a few \"SWATS\" of their own, some with merit, while others are just that....theories. You can find detailed answers to various questions regarding the growing season and more on the <a href=\"http://dev.thegreatmorel.com/dir/faq/\">FAQ page</a>.\r\n\r\nTypically they are found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and maybe even in your own back yard. Ground cover varies and it is very likely that each patch of mushrooms you come across may be growing in totally different conditions. It is a common practice of shoomer\'s to hit their <em>favorite spots</em> year after year.\r\n\r\nIf you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several types of morels, some edible and others poisonous. The woods will dole out many types of fungi to the hunter, therefore, The Great Morel recommends that all shroomers - rookies and veterans alike visit <a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\">Edible and Poisonous Mushroom Page</a> by Barbara Bassett, Naturalist. This site has great images of the good, the bad, and the ugly!  <a href=\"http://dev.thegreatmorel.com/dir/faq/\">Click here</a> for other great sources of morel identification as well as make sure to visit The Great Morel\'s page on the <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\">false morel</a>.\";s:2:\"to\";s:2283:\"<strong>About the Morel Mushroom Season..</strong>.\r\n\r\nThe morel mushroom season varies across the United States depending on the region in which you are located. Typically it arrives in the spring months for most regions. Many <img src=\"http://thegreatmorel.com/images/naturefront.jpg\" alt=\"Mushroom image\" width=\"229\" height=\"326\" align=\"right\" /> variables such as air temperature, ground temperature and rain levels impact the <a href=\"http://thegreatmorel.com/growth_cycle/\">growing cycle</a> and how bountiful the crop. There have been <a href=\"http://thegreatmorel.com/growth_cycle/\">many studies </a>as to how, where and why the morels make their grand appearance in certain conditions and not others. Most mushroom hunters will present all kinds of \"SWATS\" (Scientific Wild Ass Theories) on how, where, and when to find them. Almost every mushroom hunter will have a few \"SWATS\" of their own, some with merit, while others are just that....theories. You can find detailed answers to various questions regarding the growing season and more on the <a href=\"http://thegreatmorel.com/faq/\">FAQ page</a>.\r\n\r\nTypically they are found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and maybe even in your own back yard. Ground cover varies and it is very likely that each patch of mushrooms you come across may be growing in totally different conditions. It is a common practice of shoomer\'s to hit their <em>favorite spots</em> year after year.\r\n\r\nIf you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several types of morels, some edible and others poisonous. The woods will dole out many types of fungi to the hunter, therefore, The Great Morel recommends that all shroomers - rookies and veterans alike visit <a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\">Edible and Poisonous Mushroom Page</a> by Barbara Bassett, Naturalist. This site has great images of the good, the bad, and the ugly!  <a href=\"http://thegreatmorel.com/faq/\">Click here</a> for other great sources of morel identification as well as make sure to visit The Great Morel\'s page on the <a href=\"http://thegreatmorel.com/false-morels/\">false morel</a>.\";}i:37;a:4:{s:3:\"row\";i:141;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2327:\"<strong>About the Morel Mushroom Season..</strong>.\r\n\r\nThe morel mushroom season varies across the United States depending on the region in which you are located. Typically it arrives in the spring months for most regions. Many <img src=\"http://thegreatmorel.com/images/naturefront.jpg\" alt=\"Mushroom image\" width=\"229\" height=\"326\" align=\"right\" /> variables such as air temperature, ground temperature and rain levels impact the <a href=\"http://dev.thegreatmorel.com/dir/growth_cycle/\">growing cycle</a> and how bountiful the crop. There have been <a href=\"http://dev.thegreatmorel.com/dir/growth_cycle/\">many studies </a>as to how, where and why the morels make their grand appearance in certain conditions and not others. Most mushroom hunters will present all kinds of \"SWATS\" (Scientific Wild Ass Theories) on how, where, and when to find them. Almost every mushroom hunter will have a few \"SWATS\" of their own, some with merit, while others are just that....theories. You can find detailed answers to various questions regarding the growing season and more on the <a href=\"http://dev.thegreatmorel.com/dir/faq/\">FAQ page</a>.\r\n\r\nTypically they are found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and maybe even in your own back yard. Ground cover varies and it is very likely that each patch of mushrooms you come across may be growing in totally different conditions. It is a common practice of shoomer\'s to hit their <em>favorite spots</em> year after year.\r\n\r\nIf you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several types of morels, some edible and others poisonous. The woods will dole out many types of fungi to the hunter, therefore, The Great Morel recommends that all shroomers - rookies and veterans alike visit <a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\">Edible and Poisonous Mushroom Page</a> by Barbara Bassett, Naturalist. This site has great images of the good, the bad, and the ugly!  <a href=\"http://dev.thegreatmorel.com/dir/faq/\">Click here</a> for other great sources of morel identification as well as make sure to visit The Great Morel\'s page on the <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\">false morel</a>.\r\n\r\n\";s:2:\"to\";s:2287:\"<strong>About the Morel Mushroom Season..</strong>.\r\n\r\nThe morel mushroom season varies across the United States depending on the region in which you are located. Typically it arrives in the spring months for most regions. Many <img src=\"http://thegreatmorel.com/images/naturefront.jpg\" alt=\"Mushroom image\" width=\"229\" height=\"326\" align=\"right\" /> variables such as air temperature, ground temperature and rain levels impact the <a href=\"http://thegreatmorel.com/growth_cycle/\">growing cycle</a> and how bountiful the crop. There have been <a href=\"http://thegreatmorel.com/growth_cycle/\">many studies </a>as to how, where and why the morels make their grand appearance in certain conditions and not others. Most mushroom hunters will present all kinds of \"SWATS\" (Scientific Wild Ass Theories) on how, where, and when to find them. Almost every mushroom hunter will have a few \"SWATS\" of their own, some with merit, while others are just that....theories. You can find detailed answers to various questions regarding the growing season and more on the <a href=\"http://thegreatmorel.com/faq/\">FAQ page</a>.\r\n\r\nTypically they are found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and maybe even in your own back yard. Ground cover varies and it is very likely that each patch of mushrooms you come across may be growing in totally different conditions. It is a common practice of shoomer\'s to hit their <em>favorite spots</em> year after year.\r\n\r\nIf you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several types of morels, some edible and others poisonous. The woods will dole out many types of fungi to the hunter, therefore, The Great Morel recommends that all shroomers - rookies and veterans alike visit <a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\">Edible and Poisonous Mushroom Page</a> by Barbara Bassett, Naturalist. This site has great images of the good, the bad, and the ugly!  <a href=\"http://thegreatmorel.com/faq/\">Click here</a> for other great sources of morel identification as well as make sure to visit The Great Morel\'s page on the <a href=\"http://thegreatmorel.com/false-morels/\">false morel</a>.\r\n\r\n\";}i:38;a:4:{s:3:\"row\";i:142;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2088:\"<strong>About the Morel Mushroom Season..</strong>.\r\n\r\nThe morel mushroom season varies across the United States depending on the region in which you are located. Typically it arrives in the spring months for most regions. Many <img src=\"http://thegreatmorel.com/images/naturefront.jpg\" alt=\"Mushroom image\" width=\"229\" height=\"326\" align=\"right\" /> variables such as air temperature, ground temperature and rain levels impact the growing cycle and how bountiful the crop. There have been many studies as to how, where and why the morels make their grand appearance in certain conditions and not others. Most mushroom hunters will present all kinds of \"SWATS\" (Scientific Wild Ass Theories) on how, where, and when to find them. Almost every mushroom hunter will have a few \"SWATS\" of their own, some with merit, while others are just that....theories. You can find detailed answers to various questions regarding the growing season and more on the FAQ page.\r\n\r\nTypically they are found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and maybe even in your own back yard. Ground cover varies and it is very likely that each patch of mushrooms you come across may be growing in totally different conditions. It is a common practice of shoomer\'s to hit their <em>favorite spots</em> year after year.\r\n\r\nIf you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several types of morels, some edible and others poisonous. The woods will dole out many types of fungi to the hunter, therefore, The Great Morel recommends that all shroomers - rookies and veterans alike visit <a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\">Edible and Poisonous Mushroom Page</a> by Barbara Bassett, Naturalist. This site has great images of the good, the bad, and the ugly!  <a href=\"http://dev.thegreatmorel.com/dir/faq/\">Click here</a> for other great sources of morel identification as well as make sure to visit The Great Morel\'s page on the false morel.\";s:2:\"to\";s:2080:\"<strong>About the Morel Mushroom Season..</strong>.\r\n\r\nThe morel mushroom season varies across the United States depending on the region in which you are located. Typically it arrives in the spring months for most regions. Many <img src=\"http://thegreatmorel.com/images/naturefront.jpg\" alt=\"Mushroom image\" width=\"229\" height=\"326\" align=\"right\" /> variables such as air temperature, ground temperature and rain levels impact the growing cycle and how bountiful the crop. There have been many studies as to how, where and why the morels make their grand appearance in certain conditions and not others. Most mushroom hunters will present all kinds of \"SWATS\" (Scientific Wild Ass Theories) on how, where, and when to find them. Almost every mushroom hunter will have a few \"SWATS\" of their own, some with merit, while others are just that....theories. You can find detailed answers to various questions regarding the growing season and more on the FAQ page.\r\n\r\nTypically they are found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and maybe even in your own back yard. Ground cover varies and it is very likely that each patch of mushrooms you come across may be growing in totally different conditions. It is a common practice of shoomer\'s to hit their <em>favorite spots</em> year after year.\r\n\r\nIf you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several types of morels, some edible and others poisonous. The woods will dole out many types of fungi to the hunter, therefore, The Great Morel recommends that all shroomers - rookies and veterans alike visit <a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\">Edible and Poisonous Mushroom Page</a> by Barbara Bassett, Naturalist. This site has great images of the good, the bad, and the ugly!  <a href=\"http://thegreatmorel.com/faq/\">Click here</a> for other great sources of morel identification as well as make sure to visit The Great Morel\'s page on the false morel.\";}i:39;a:4:{s:3:\"row\";i:143;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:2340:\"<strong>About the Morel Mushroom Season..</strong>.\r\n\r\nThe morel mushroom season varies across the United States depending on the region in which you are located. Typically it arrives in the spring months for most regions. Many <img src=\"http://thegreatmorel.com/images/naturefront.jpg\" alt=\"Mushroom image\" width=\"229\" height=\"326\" align=\"right\" /> variables such as air temperature, ground temperature and rain levels impact the growing cycle and how bountiful the crop. There have been many studies as to how, where and why the morels make their grand appearance in certain conditions and not others. Most mushroom hunters will present all kinds of \"SWATS\" (Scientific Wild Ass Theories) on how, where, and when to find them. Almost every mushroom hunter will have a few \"SWATS\" of their own, some with merit, while others are just that....theories. You can find detailed answers to various questions regarding the growing season and more on the <strong><em><span style=\"color: #885e3e;\">FAQ page</span></em></strong>.\r\n\r\nTypically they are found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and maybe even in your own back yard. Ground cover varies and it is very likely that each patch of mushrooms you come across may be growing in totally different conditions. It is a common practice of shoomer\'s to hit their <em>favorite spots</em> year after year.\r\n\r\nIf you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several types of morels, some edible and others poisonous. The woods will dole out many types of fungi to the hunter, therefore, The Great Morel recommends that all shroomers - rookies and veterans alike visit <a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\"><strong><em><span style=\"color: #885e3e;\">Edible and Poisonous Mushroom Page</span></em></strong></a> by Barbara Bassett, Naturalist. This site has great images of the good, the bad, and the ugly!  <a href=\"http://dev.thegreatmorel.com/dir/faq/\"><strong><em><span style=\"color: #885e3e;\">Click here</span></em></strong></a> for other great sources of morel identification as well as make sure to visit The Great Morel\'s page on <strong><em><span style=\"color: #885e3e;\">the false morel</span></em></strong>.\";s:2:\"to\";s:2332:\"<strong>About the Morel Mushroom Season..</strong>.\r\n\r\nThe morel mushroom season varies across the United States depending on the region in which you are located. Typically it arrives in the spring months for most regions. Many <img src=\"http://thegreatmorel.com/images/naturefront.jpg\" alt=\"Mushroom image\" width=\"229\" height=\"326\" align=\"right\" /> variables such as air temperature, ground temperature and rain levels impact the growing cycle and how bountiful the crop. There have been many studies as to how, where and why the morels make their grand appearance in certain conditions and not others. Most mushroom hunters will present all kinds of \"SWATS\" (Scientific Wild Ass Theories) on how, where, and when to find them. Almost every mushroom hunter will have a few \"SWATS\" of their own, some with merit, while others are just that....theories. You can find detailed answers to various questions regarding the growing season and more on the <strong><em><span style=\"color: #885e3e;\">FAQ page</span></em></strong>.\r\n\r\nTypically they are found in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards and maybe even in your own back yard. Ground cover varies and it is very likely that each patch of mushrooms you come across may be growing in totally different conditions. It is a common practice of shoomer\'s to hit their <em>favorite spots</em> year after year.\r\n\r\nIf you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several types of morels, some edible and others poisonous. The woods will dole out many types of fungi to the hunter, therefore, The Great Morel recommends that all shroomers - rookies and veterans alike visit <a href=\"http://mdc.mo.gov/nathis/mushrooms/mushroom/\" target=\"_blank\"><strong><em><span style=\"color: #885e3e;\">Edible and Poisonous Mushroom Page</span></em></strong></a> by Barbara Bassett, Naturalist. This site has great images of the good, the bad, and the ugly!  <a href=\"http://thegreatmorel.com/faq/\"><strong><em><span style=\"color: #885e3e;\">Click here</span></em></strong></a> for other great sources of morel identification as well as make sure to visit The Great Morel\'s page on <strong><em><span style=\"color: #885e3e;\">the false morel</span></em></strong>.\";}i:40;a:4:{s:3:\"row\";i:147;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:917:\"&nbsp;\r\n\r\nKeeping the tradition alive. Kids.... They don\'t have to find the biggest mushroom, they don\'t have to bag them by the dozens or pounds..... the expressions on their faces say it all.\r\n\r\nTo quote an email sent from a gentleman in Iowa, \"<i><b>This was great quality time we spent together. Tell everyone out there. Teach your kids to hunt. You will be so happy you did!</b></i>\" The Great Morel couldn\'t agree more! Please note that some of these images are very high quality and may take some time to load if you do not have high speed Internet.\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n[gallery ids=\"93,92,91,90,89,84,72,73,74,75,76,77,78,68,67,66,65,64,79,80,81,82,83,85,86,87,94,69\"]\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<img class=\"alignnone size-medium wp-image-94\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/tnmorel-300x225.jpg\" alt=\"tnmorel\" width=\"300\" height=\"225\" />\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\";s:2:\"to\";s:909:\"&nbsp;\r\n\r\nKeeping the tradition alive. Kids.... They don\'t have to find the biggest mushroom, they don\'t have to bag them by the dozens or pounds..... the expressions on their faces say it all.\r\n\r\nTo quote an email sent from a gentleman in Iowa, \"<i><b>This was great quality time we spent together. Tell everyone out there. Teach your kids to hunt. You will be so happy you did!</b></i>\" The Great Morel couldn\'t agree more! Please note that some of these images are very high quality and may take some time to load if you do not have high speed Internet.\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n[gallery ids=\"93,92,91,90,89,84,72,73,74,75,76,77,78,68,67,66,65,64,79,80,81,82,83,85,86,87,94,69\"]\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n<img class=\"alignnone size-medium wp-image-94\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/tnmorel-300x225.jpg\" alt=\"tnmorel\" width=\"300\" height=\"225\" />\r\n\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\n&nbsp;\";}i:41;a:4:{s:3:\"row\";i:187;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:1663:\"This photo gallery showcases the beauty of the morel in its natural environment.  Morels in nature and thanks to the contributions of the many great shroomers from all over the United States and other parts of the world for some pretty good photography work.  It is interesting to note the various ground cover in which they seem to grow.\n\nThis gallery is a collection of morels photos showcased in their natural environment. Consider this the doorway to Shrooming Heaven so get started by selecting a gallery below.\n\n&nbsp;\n\n[gallery type=\"rectangular\" ids=\"165,155,146,164,167,169,161,163,154,153,143,142,152,170,171,162,168,166,156,147,137,138,139,144,145,125,134,141,140,4,54,1130\"]\n\n&nbsp;\n\n&nbsp;\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\nClick for Additional Photo Galleries\n</button>\n<ul class=\"dropdown-menu\">\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/photos/\">Nature Gallery</a></strong></li>\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\">Varieties Gallery</a></strong></li>\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/bragging-photos/\">Bragging Gallery</a></strong></li>\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/youthful-shroomers/\">Youthful Gallery</a></strong></li>\n 	<li><strong><a href=\"http://dev.thegreatmorel.com/dir/humorous/\">Humorous Gallery</a></strong></li>\n</ul>\n</div>\n&nbsp;\n\n<center>\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></center>\";s:2:\"to\";s:1615:\"This photo gallery showcases the beauty of the morel in its natural environment.  Morels in nature and thanks to the contributions of the many great shroomers from all over the United States and other parts of the world for some pretty good photography work.  It is interesting to note the various ground cover in which they seem to grow.\n\nThis gallery is a collection of morels photos showcased in their natural environment. Consider this the doorway to Shrooming Heaven so get started by selecting a gallery below.\n\n&nbsp;\n\n[gallery type=\"rectangular\" ids=\"165,155,146,164,167,169,161,163,154,153,143,142,152,170,171,162,168,166,156,147,137,138,139,144,145,125,134,141,140,4,54,1130\"]\n\n&nbsp;\n\n&nbsp;\n<div class=\"dropup\"><button id=\"dropdownMenu1\" class=\"btn btn-default dropdown-toggle\" type=\"button\" data-toggle=\"dropdown\">\nClick for Additional Photo Galleries\n</button>\n<ul class=\"dropdown-menu\">\n 	<li><strong><a href=\"http://thegreatmorel.com/photos/\">Nature Gallery</a></strong></li>\n 	<li><strong><a href=\"http://thegreatmorel.com/morel-varieties/\">Varieties Gallery</a></strong></li>\n 	<li><strong><a href=\"http://thegreatmorel.com/bragging-photos/\">Bragging Gallery</a></strong></li>\n 	<li><strong><a href=\"http://thegreatmorel.com/youthful-shroomers/\">Youthful Gallery</a></strong></li>\n 	<li><strong><a href=\"http://thegreatmorel.com/humorous/\">Humorous Gallery</a></strong></li>\n</ul>\n</div>\n&nbsp;\n\n<center>\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></center>\";}i:42;a:4:{s:3:\"row\";i:189;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:3096:\"<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></span></p>\r\n<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong></span><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the Internet. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://dev.thegreatmorel.com/dir/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:3088:\"<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></span></p>\r\n<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong></span><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the Internet. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.   http://thegreatmorel.com/wp-admin/media-upload.php?post_id=8&amp;type=image&amp;TB_iframe=1\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:43;a:4:{s:3:\"row\";i:191;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:3137:\"<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></span></p>\r\n<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong></span><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the Internet. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what <img class=\" wp-image-136 alignright\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/111.jpg\" alt=\"111\" width=\"408\" height=\"283\" />may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:3129:\"<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></span></p>\r\n<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong></span><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the Internet. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what <img class=\" wp-image-136 alignright\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/111.jpg\" alt=\"111\" width=\"408\" height=\"283\" />may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:44;a:4:{s:3:\"row\";i:192;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:3137:\"<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></span></p>\r\n<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong></span><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the Internet. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.<img class=\" wp-image-136 alignright\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/111.jpg\" alt=\"111\" width=\"408\" height=\"283\" />\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";s:2:\"to\";s:3129:\"<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>The Great Morel extends a very warm welcome to all its visitors!  We are excited to celebrate our new look with the newly designed website.</strong></span></p>\r\n<p style=\"text-align: justify; padding-left: 60px;\"><span style=\"color: #333300;\"><strong>If this is your first time here, then a special welcome is in order. The Great Morel web site has been created for the great and passionate morel mushroom hunters of America and all around the world. The Great Morel doesn\'t lay claim to the official title of The Most Visited Mushroom Site on the Internet, itâs darn close and worth a look around. If you\'ve come here looking for serious resourceful information, you won\'t have to look hard to find it. If you\'re stopping by wondering \"what the heck is this shroom\'n crap all about?\", then rest assured you will more than likely have a better understanding when you are finished. </strong></span><!--more--></p>\r\n&nbsp;\r\n\r\n&nbsp;\r\n\r\nThe Great Morel is known to be the most resourceful compilation of information regarding the morel mushrooms on the Internet. Contained within The Great Morel you will find one of the most extensive listing of <a href=\"http://thegreatmorel.com/info.html\"><strong><em><span style=\"color: #885e3e;\">morel links</span></em></strong></a>, where you will find most anything relating to the great morel. Add to that some good humor, some great <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">stories</span></em></strong></a> and some of the most beautiful images, and you\'ve got a great place to enjoy a morel moment.<img class=\" wp-image-136 alignright\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/111.jpg\" alt=\"111\" width=\"408\" height=\"283\" />\r\n\r\nThanks to the contributions of many, The Great Morel has compiled what may be the largest <a href=\"http://thegreatmorel.com/recipes.html\"><strong><em><span style=\"color: #885e3e;\">morel recipe</span></em></strong></a> page, which is sure to delight the taste buds of all. For those shoomers who are seeking ways to preserve their morels, hit the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving</span></em></strong></a> page to see how others are preserving their morels. You canât forget to check out the <a href=\"http://thegreatmorel.com/stories.html\"><strong><em><span style=\"color: #885e3e;\">Stories and Tales</span></em></strong></a> page for more than a few of the interesting stories The Great Morel has received. If you are in search of answers to the mysteries of the Great Morel, then a must visit to the <a href=\"http://thegreatmorel.com/faq.html\"><strong><em><span style=\"color: #885e3e;\">Frequently Asked Questions</span></em></strong></a> page, along with the <a href=\"http://thegreatmorel.com/questions.html\"><strong><em><span style=\"color: #885e3e;\">Question and Answer</span></em></strong></a> page is in order. Here you will find questions, answers and feedback from fellow hunters.\r\n\r\nSit back and enjoy your visit!!\";}i:45;a:4:{s:3:\"row\";i:207;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:5218:\"<h3 style=\"text-align: center;\"><b>Warning: some mushrooms are poisonous, even deadly</b>.</h3>\r\nHenceforth the content of this said web site and its context shall be used as information and each visitor from hereafter shall take it upon themselves to exercise extreme caution. This said website and its contents make no representation, and it does not offer sufficient information for a totaly safe mushroom hunt because some mushrooms are poisonous, even deadly.\r\n\r\nIt is the sole responsibility of visitors to this site to positively identify their own morels. The Great Morel site is not intended to be a morel identification guide and takes no responsibility in misidentifying morels. Visitors must understand that consumption of some mushrooms may be harmful, and or fatal.\r\n\r\nDiscard all preconceived beliefs and remember the information herein maybe be questionable, is not all factual, and any assuredness created from the reading of this said web site should be reviewed because some mushrooms are poisonous and can even be deadly.\r\n\r\nTherefore extreme heedfulness and circumspection shall be taken in any pursuit of the great morel mushroom (morchella). Any misconstrued notions gathered from said content is the responsibility of the visitor and therefore constitutes neglect of said visitor for inability to recognize some mushrooms are poisonous, even deadly.\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"></h2>\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n<h2 class=\"style11\"></h2>\r\n&nbsp;\r\n<p align=\"left\">Seriously - To help avoid mushroom poisoning, you should follow these five rules:</p>\r\n1. Identify each and every mushroom you collect, and only eat those whose identification you are sure of. When in doubt, throw it out.\r\n\r\n2. Strictly avoid:\r\n<ul>\r\n 	<li>any mushroom that looks like an amanita (parasol-shaped mushrooms with white gills);</li>\r\n 	<li>all little brown mushrooms;</li>\r\n 	<li>all <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"><em>false morels.</em></a></li>\r\n</ul>\r\n3. Some people are allergic to even the safest mushrooms. The first time you try a new wild mushroom, it is important that you eat only a small amount and wait 24 hours before eating more.\r\n\r\n4. As with other foods, rotting mushrooms can make you ill. Eat only fresh, non-decayed mushrooms and eat in moderation.\r\n\r\n5. Most wild mushrooms should not be eaten raw or in large quantities, since they are difficult to digest.\r\n\r\nVisit the <a href=\"http://dev.thegreatmorel.com/dir/recipes/\">Morel recipes</a> and <a href=\"http://dev.thegreatmorel.com/dir/sample-page/preserving-your-morels/\">preserving suggestions</a> offered by visitors of the Great Morel for suggested preperation.\r\n\r\nIf you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several <a href=\"http://dev.thegreatmorel.com/dir/morel-varieties/\">types of morels</a>, some edible and others poisonous. It is recommended that all morel hunters -  rookies and veterans visit the <a href=\"http://dev.thegreatmorel.com/dir/faq/#ident\"><em><span style=\"color: #885e3e;\"> FAQ page on the section of Edible and Poisonous morels</span></em></a>. Here you can do research from some of the top mycology sites on the internet to help better identify those not-so-friendly mushrooms.\r\n\r\n&nbsp;\r\n\r\n<img class=\"alignnone size-full wp-image-1230\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" />\r\n\r\n<b>Some other helpful hints:</b>\r\n<ul>\r\n 	<li>Know the deadly poisonous mushrooms of your area (Amanatas, Galerinas, certain <a href=\"http://dev.thegreatmorel.com/dir/false-morels/\"><em><span style=\"color: #885e3e;\">false morels</span></em></a>) and those likely to induce severe illness.</li>\r\n 	<li>Poisonous mushrooms do not darken onions, potatoes or silver placed in the cooking pot. You cannot be poisoned by touching a dangerous mushroom.</li>\r\n 	<li>Do not eat any mushrooms whose stalk arises from a fleshy cup buried in the ground or has a bulbous base.</li>\r\n</ul>\r\n\r\n<hr />\r\n\r\n&nbsp;\r\n\r\n<b>Use your head...</b>\r\n\r\nThe Great Morel does not condone or promote trespassing of any kind. Any interpretation or assumption gathered from this web site is wrong. Use your head and respect the land you hunt upon, ask permission when needed, and most of all... take out what you take in - do not litter the  land you reap your rewards from!\r\n\r\nThe Great Morel will only post email addresses with permission and uses special Java code to keep \"spam-bots\" from scanning the pages of The Great Morel for your email address. This insures privacy to the finest.\r\n\r\n&nbsp;\r\n\r\n<center><a href=\"http://dev.thegreatmorel.com/dir/\">\r\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></a></center>&nbsp;\r\n<p style=\"text-align: center;\"><a href=\"http://dev.thegreatmorel.com/dir/\"><span style=\"color: #885e3e;\">The Great Morel Home</span></a></p>\";s:2:\"to\";s:5130:\"<h3 style=\"text-align: center;\"><b>Warning: some mushrooms are poisonous, even deadly</b>.</h3>\r\nHenceforth the content of this said web site and its context shall be used as information and each visitor from hereafter shall take it upon themselves to exercise extreme caution. This said website and its contents make no representation, and it does not offer sufficient information for a totaly safe mushroom hunt because some mushrooms are poisonous, even deadly.\r\n\r\nIt is the sole responsibility of visitors to this site to positively identify their own morels. The Great Morel site is not intended to be a morel identification guide and takes no responsibility in misidentifying morels. Visitors must understand that consumption of some mushrooms may be harmful, and or fatal.\r\n\r\nDiscard all preconceived beliefs and remember the information herein maybe be questionable, is not all factual, and any assuredness created from the reading of this said web site should be reviewed because some mushrooms are poisonous and can even be deadly.\r\n\r\nTherefore extreme heedfulness and circumspection shall be taken in any pursuit of the great morel mushroom (morchella). Any misconstrued notions gathered from said content is the responsibility of the visitor and therefore constitutes neglect of said visitor for inability to recognize some mushrooms are poisonous, even deadly.\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"></h2>\r\n<h2 class=\"style11\"><img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" /></h2>\r\n<h2 class=\"style11\"></h2>\r\n&nbsp;\r\n<p align=\"left\">Seriously - To help avoid mushroom poisoning, you should follow these five rules:</p>\r\n1. Identify each and every mushroom you collect, and only eat those whose identification you are sure of. When in doubt, throw it out.\r\n\r\n2. Strictly avoid:\r\n<ul>\r\n 	<li>any mushroom that looks like an amanita (parasol-shaped mushrooms with white gills);</li>\r\n 	<li>all little brown mushrooms;</li>\r\n 	<li>all <a href=\"http://thegreatmorel.com/false-morels/\"><em>false morels.</em></a></li>\r\n</ul>\r\n3. Some people are allergic to even the safest mushrooms. The first time you try a new wild mushroom, it is important that you eat only a small amount and wait 24 hours before eating more.\r\n\r\n4. As with other foods, rotting mushrooms can make you ill. Eat only fresh, non-decayed mushrooms and eat in moderation.\r\n\r\n5. Most wild mushrooms should not be eaten raw or in large quantities, since they are difficult to digest.\r\n\r\nVisit the <a href=\"http://thegreatmorel.com/recipes/\">Morel recipes</a> and <a href=\"http://thegreatmorel.com/sample-page/preserving-your-morels/\">preserving suggestions</a> offered by visitors of the Great Morel for suggested preperation.\r\n\r\nIf you are a first time hunter, you should make your first hunting expedition with someone who knows what a good morel looks like. There are several <a href=\"http://thegreatmorel.com/morel-varieties/\">types of morels</a>, some edible and others poisonous. It is recommended that all morel hunters -  rookies and veterans visit the <a href=\"http://thegreatmorel.com/faq/#ident\"><em><span style=\"color: #885e3e;\"> FAQ page on the section of Edible and Poisonous morels</span></em></a>. Here you can do research from some of the top mycology sites on the internet to help better identify those not-so-friendly mushrooms.\r\n\r\n&nbsp;\r\n\r\n<img class=\"alignnone size-full wp-image-1230\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/11/line_golden.gif\" alt=\"\" width=\"650\" height=\"5\" />\r\n\r\n<b>Some other helpful hints:</b>\r\n<ul>\r\n 	<li>Know the deadly poisonous mushrooms of your area (Amanatas, Galerinas, certain <a href=\"http://thegreatmorel.com/false-morels/\"><em><span style=\"color: #885e3e;\">false morels</span></em></a>) and those likely to induce severe illness.</li>\r\n 	<li>Poisonous mushrooms do not darken onions, potatoes or silver placed in the cooking pot. You cannot be poisoned by touching a dangerous mushroom.</li>\r\n 	<li>Do not eat any mushrooms whose stalk arises from a fleshy cup buried in the ground or has a bulbous base.</li>\r\n</ul>\r\n\r\n<hr />\r\n\r\n&nbsp;\r\n\r\n<b>Use your head...</b>\r\n\r\nThe Great Morel does not condone or promote trespassing of any kind. Any interpretation or assumption gathered from this web site is wrong. Use your head and respect the land you hunt upon, ask permission when needed, and most of all... take out what you take in - do not litter the  land you reap your rewards from!\r\n\r\nThe Great Morel will only post email addresses with permission and uses special Java code to keep \"spam-bots\" from scanning the pages of The Great Morel for your email address. This insures privacy to the finest.\r\n\r\n&nbsp;\r\n\r\n<center><a href=\"http://thegreatmorel.com/\">\r\n<img class=\"size-full wp-image-1046 aligncenter\" src=\"http://thegreatmorel.com/wp-content/uploads/2016/12/header_new-1.jpg\" alt=\"header_new\" width=\"460\" height=\"102\" /></a></center>&nbsp;\r\n<p style=\"text-align: center;\"><a href=\"http://thegreatmorel.com/\"><span style=\"color: #885e3e;\">The Great Morel Home</span></a></p>\";}i:46;a:4:{s:3:\"row\";i:208;s:6:\"column\";s:12:\"post_content\";s:4:\"from\";s:20040:\"<img class=\"alignnone wp-image-216\" src=\"http://dev.thegreatmorel.com/dir/wp-content/uploads/2016/11/texas-300x225.jpg\" alt=\"a bowl of yellow morels\" width=\"300\" height=\"225\" />\r\n\r\nConsider this page as your own personal Mushroom Cookbook. So head for the kitchen, grab the butter, heat up the skillet, or fire up the grill. The Great Morel wishes to thank everyone who has contributed to this cookbook, which contains some of the finest mushroom recipes you may ever find. From good old fashion \"eggs and crackers\" to \"wine and pasta\" you\'ll find there is\r\n\r\n&nbsp;\r\n\r\nmething here that\'ll satisfy all your taste-buds!\r\n\r\nThe Great Morel receives lots of requests for various ways to preserve these tasty morsels, hence the creation of a page just for that. Check out some interesting ways of preserving your morels in the <a href=\"http://thegreatmorel.com/recipes2.html\"><strong><em><span style=\"color: #885e3e;\">Preserving section</span></em></strong></a> of the cookbook.\r\n\r\n&nbsp;\r\n<h2 class=\"style11\"><strong>Wood Family Favorite in a butter entrée</strong></h2>\r\nThis recipe has been the Wood family favorite for many years. You can substitute the crackers with flour if so desired.\r\n\r\n1 big haul of fresh morel mushrooms\r\n2 lbs real butter (or margrine)\r\n1 doz eggs\r\n1 box saltine crackers\r\n\r\n<b>Mushroom Preparation</b> - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours.\r\n<p style=\"padding-left: 60px;\"><em>Note: if you are not going to cook your shrooms within the next day two after picking them, make sure to drain the excess water and keep covered with damp paper towel and refridgerate. This prevents your mushrooms from getting soggy and mushy. Drain excess water and lay on cookie sheet.</em></p>\r\n<b>Preparing the Feast</b> - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl.\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/step2.jpg\" alt=\"Batter and Dip\" width=\"317\" height=\"206\" /></center>\r\nPlace a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed\r\n<h5>Note: add more butter as needed and be carefull not to over heat the butter.</h5>\r\n<center></center>&nbsp;\r\n\r\n<b>Serving Suggestions</b> -You can eat\'m as fast as the cook can cook them. The Wood family typically feasts with burgers and fresh vegee\'s. Good company and shroom\'n stories of the day\'s hunt top off this great feast! It truly does not get any better than this!\r\n\r\n<em>Courtesy of renowned Ohio shroomers Dave and Dan Wood</em>\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>King of the Plate (Morels with Flour)</strong></h2>\r\nI can\'t for the life of me figure why anyone would ruin a perfectly good morel mushroom with saltine crackers!!\r\n\r\n<b>You need:</b>\r\n\r\nMorels (bunches of \'em)\r\nButter/Margarine (3-4 tbsp\'s)\r\nFrying Pan (non-stick is good...iron skillet is better)\r\nFlour (1/2 cup or so)\r\nSalt/Pepper to taste.\r\n\r\n<b>Directions:</b>\r\n\r\nMelt butter/margarin in frying pan (don\'t overheat it!!!!!)\r\nCoat Morels in flour (either in gallon ziplock bag that has flour in\r\nit or using a plate covered in flour)--coat the cleaned morels well with\r\nflour.\r\nSautee mushrooms (gently) in butter/margarine.\r\nSalt and pepper to taste.\r\nEat.\r\n\r\nI have introduced a dozen people to the mighty morel with this tried and true recipe -- which lets the <strong>mushroom be king of the plate</strong>. All of them have become converts and a few reported a nearly religious experience! Serve the mushrooms with homemade bread (warm) with butter and you have a meal betterthan any that has ever been served to royalty.\r\n\r\nThere is no better use of a morel then when it is covered in flour and sauteed in butter and eaten. I wouldn\'t have them any other way!!!!\r\n\r\n<b>Courtesy of <a href=\"mailto:James.Long@dciinc.org\"><em><span style=\"color: #885e3e;\">Jim from Imperial</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Half Rice Flour and Half Wheat Flour</strong></h2>\r\nHere is a tip you might try.\r\n\r\nI recently saw a recipe that won the best fish &amp; chips in Great Britain. The secret was using half rice flour and half wheat flour. They made the batter using beer/vodka along with baking soda. Scientifically speaking, I guess the alcohol disolves the \"sticky\" gluten in wheat flour, and rice flour doesn\'t have much gluten to begin with. It was more of a tempura style crunchy.\r\n\r\nAnyway, I tried dusting my morels with rice flour, and then frying in butter. Seemed to be much crisper without having to cook them too long.\r\n\r\nAlso, one of my friends said that when he is pining for morels in the winter, he just uses Portobellas. Actually pretty good if you cut them in 1/4\" strips and fry them the same way as morels. I added some nut flour made in the coffee grinder for that \"woody, nutty\" taste that is unique to morels. Not a bad substitute.\r\n\r\n<b>Courtesy of <a href=\"mailto:bobfoerster42@yahoo.com\"><em><span style=\"color: #885e3e;\">Bob F. in Indiana</span></em></a> </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Morel Mushroom Sauce</strong></h2>\r\nSautee in a few tablespoons hot butter \'til done: 4 each of: Boneless chicken breasts, butterflied or Walleye filets, Pheasant breast or Veal cutlets, pounded thin. Keep warm and ladle sauce over, using heated plates-BON APPETIT!!!\r\n\r\n<b>Preparation\r\n</b>In a 12\" non-stick skillet, heat 3 Tbs. butter (no substitute) over med.-high heat until foaming. Add 3 Cups small gray morels, or larger morels cut into slices no more than 1\" long. Sautee, stirring occassionally, for 15-20 min. until slightly crispy. Add 1/4 C. thinly sliced green onion tops, 1/2 Tbs. dried parsley, 1/4 tsp. nutmeg, 1/4 tsp. pepper, 1 tsp. Lawrey\'s salt, and cook for a few min. Turn heat to higher and add 1/2 C. dry white wine and reduce to almost a glaze. Turn heat to med. and add 2 C. whipping cream and 1/2 tsp. Dijon mustard. Reduce slightly over slow boil until thickened- about 10-12 min. Serve.\r\n\r\nRecipe for 4 persons. To make these really grand dishes, add 20-24 nice-sized boiled shrimp to sauce before serving.\r\n\r\n<b>Courtesy of <a href=\"mailto:SeeHairDr@aol.com\"><em><span style=\"color: #885e3e;\">Jim Baymiller</span></em></a> , Memphis TN. </b>\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>\r\n<h2 class=\"style11\"><strong>Morels in Wine Sauce</strong></h2>\r\nGently sautè scallions and/or garlic with rehydrated morels, in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and deglaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper.\r\n\r\nTo rehydrate, simply place in warm water or cooking liquid for one hour until plump.\r\n\r\n&nbsp;\r\n\r\n<center><img class=\"alignleft\" src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Grilled Shrooms...</strong></h2>\r\n\"Last night my husband put them on the barbecue grill. I did not know if I would like this but, they where delicious. He seasoned them with seasoning salt, just a bit and cooked them with our hamburgers.\r\n\r\nI like them battered in egg and milk and deep fried myself.\r\n\r\n<b>Courtesy of <a href=\"mailto:Susan3335@aol.com\"><em><span style=\"color: #885e3e;\">Mark &amp; Susan</span></em></a> ...somewhere in Illinois</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Less is More...</strong></h2>\r\n\"I know that many people prefer to eat these with some kind of coating, i.e.. flour, crackers, etc.\r\n\r\nIn my opinion, Less is More!\r\n<img src=\"http://thegreatmorel.com/images/basket.jpg\" alt=\"Mushroom image\" width=\"270\" height=\"317\" align=\"right\" />\r\n\r\nI usually serve morels with a Red Meat dish. Nothing like Morels and a big fat juicy steak off the grill! :-) I use an Iron Skillet and melt as much butter as needed to cover what shrooms I have. I season the morels with salt and pepper only, maybe season salt if my tastes buds desire, but that is all. Sautee\' the mushrooms, over medium heat, until desired doneness and enjoy! I feel if you doctor them up too much you are really taking away the true flavor of these magnificent jewels of the forest.\r\n\r\nThanks and see you in the woods.\"\r\n<b>Courtesy of <a href=\"mailto:mjtthall@ffni.com\"><em><span style=\"color: #885e3e;\">Michael Hall</span></em></a> - Goodland, Indiana</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with corn flakes...</strong></h2>\r\n\"I\'ve been hunting morels in NE Iowa now for over 20 years and I still think this is the best tasting (simple) recipe:\"\r\n\r\nIngredients: 2-3 eggs (depending on batch), butter, salt, Kellogg\'s Corn Flake Crumbs (not the cereal, but the Crumbs.)\r\nWhisk eggs in bowl until well mixed.\r\nFill another bowl with the Corn Flake Crumbs.\r\nAdd a pinch of salt if desired. (I prefer Kosher salt for more flavor, but use less.)\r\nDip morels into egg mixture\r\nLightly coat both sides of morel with Kellogg\'s Corn Flake Crumbs.\r\nFry in lots of butter and flip when light brown.\r\nAdd more butter as necessary until done. Delicious!\r\n<b>Courtesy of <a href=\"mailto:shawncrandall@hotmail.com\"><em><span style=\"color: #885e3e;\">Doughboy</span></em></a> </b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Pati\'s Best Morels recipe</strong></h2>\r\n\"Here is my DELICIOUS user-friendly recipe...\"\r\n\r\n~ Lightly wash and slice mushrooms lengthwise in half. Presoak in Salted water. (Preferably overnight). This helps to neutralize the acidâ¦to avoid \"digestive\" issues.\r\n~ Preheat app 1/3\" of cooking oil in a 10\" cast iron skillet over medium high heat. Prepare paper towels to drain excess oil from cooked mushrooms.\r\n~ Rinse &amp; Drain mushrooms well in a large colander.\r\n~ Empty (2) inner packages of Saltine crackers into a 1-Gallon Ziploc Bag. Crush with a rolling pin to a fine crumbly consistency.\r\n~ Add 1 C Flour, 1/2 Tbsp Lowry\'s seasoning salt, and 1 tsp each of Pepper and Paprika. Shake together and place in a shallow pan or casserole bowl.\r\n~ In a small bowl, whip 3 eggs. Add app 1/3 C water, 1/2 tsp of Lowry\'s &amp; Pepper...Mix well.\r\n~ With one hand, dip mushrooms into egg-wash, allowing excess to drip off. Toss into cracker mix.\r\n~ With other hand, immediately toss more cracker mix on top to cover entire mushroom. Shake off excess to avoid scorching in pan.\r\n~ Place into heated oilâ¦split-side down. Continue until pan is full.\r\n~ Cook until lightly golden. Turn over w/tongs and cook other side until golden brown. Flip them back over for a bit to allow excess oil from underside to drain better.\r\n~ Place onto paper towelsâ¦split side down. May salt lightly, but NOT necessary. Don\'t want to bury the mushroom flavorâ¦Good idea to taste-test first.\r\n~ Continue until all mushrooms are cookedâ¦May need to fend off eager consumers.\r\n\r\nGet plenty of rest to be ready to hunt for more the next day!! Bon Appettit!\r\n\r\n<b>Courtesy of <a href=\"mailto:patiokfine@yahoo.com\"><em><span style=\"color: #885e3e;\">PTO</span></em></a> </b> - (Added March 2010)\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Simple Recipe with potato chips...</strong></h2>\r\n\"This is a recipe I use to make what I call Crispy-Crunchie Mushrooms.\"\r\n\r\n1. Melt 1 stick of butter in a heavy skillet\r\n2. Use a rolling pin and crunch a bag of potato chips.\r\n3. Dip mushrooms in butter and roll in crunched potato chips.\r\n4. Fry till golden brown and top with a sprinkle of garlic salt.\r\n\r\n<b>Courtesy of Becky Wolfe, in Ohio</b>\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Ritz Crackers and Parmesan Cheese...</strong></h2>\r\n\"I am basically a new shroomer but still a shroomer nevertheless. My neighbor down the street is what I\'d call a professional shroomer. He and his wonderful wife let me in on this delicious recipe. Pretty simple. Adjust recipe depending on your number of table guests or personal glutony.\"\r\n\r\n<b>Ingredients:</b>\r\nOne extra large egg, beaten.\r\nOne part each -Ritz crackers (crushed fine) and shaker style parmesan cheese.Mbr&gt; Add fresh black pepper to taste.\r\nApproximately 8 to 10, 2-3 inch morels (halved)\r\nUnsalted Real Butter\r\n\r\n<b>Preparation:</b>\r\nMelt butter medium to high heat. Halve and wash the morels in cold water, use NO salt. Bathe them in the beaten egg, turning and making sure every nook and cranny is coated with egg. Sprinkle lightly with black pepper (optional-mix the black pepper with the dredge mixture). Dredge through the cheese and cracker mixture until coated well. Drop coated morels into the hot skillet with real unsalted butter, turn once and until golden brown.Serve hot -Enjoy the bounty. After tasting these I thought I\'d died and gone to Heaven.\r\n<b>Courtesy of <a href=\"mailto:Route66REDACE@aol.com\"><em><span style=\"color: #885e3e;\">Chuck Partak</span></em></a> - Coal City, IL</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>Bread Crumbs and Parmesan Cheese...</strong></h2>\r\nI forgot to tell you what I made with some of what I had found.\r\n\r\n<b>Ingredients:</b>\r\n1 cup bread crumbs\r\n1 tbs crushed black pepper\r\n1 tbs crushed sea salt\r\n3 tbs parmesan cheese, fine grated\r\n3-4 thick slices medium cheddar\r\n1 egg for eggwash\r\nabout 15-20 medium sized morels, washed and halfed\r\n\r\n<b>Preparation:</b>\r\nMix all dry ingreedients in a shallow bowl. Warm healthy amount of butter in small frying pan. beat egg and place in seperate shallow bowl. Dip shrooms in eggwash and dredge into breadcrumb mixture, immeditely place into hot butter. Fry until crispy golden brown, then arrange shrooms on small cookie sheet, placing a 1/4 inch strip of cheddar in the middle of each one.\r\n\r\nPlace into a preheated 375 degree oven for about 4-6 minutes, until cheese melts. Remove, let cool, and enjoy. Try with any of your favorite cheeses or spice up the breadcrums with some cayenne pepper and minced garlic.\r\n\r\n<b>Courtesy of <a href=\"mailto:liltimmy420419@yahoo.com\"><em><span style=\"color: #885e3e;\">Timmy</span></em></a> - Grahm, Washington</b>\r\n\r\n&nbsp;\r\n\r\n<center><img src=\"http://thegreatmorel.com/images/redbar.gif\" alt=\"bar image\" width=\"425\" height=\"4\" /></center>&nbsp;\r\n<h2 class=\"style11\"><strong>A Grandmother\'s Morel Recipe ...</strong></h2>\r\nOne (1) batch of Morels, halved, cleaned &amp; soaked \"a while\" or overnight in salt water with a heavy plate weighing them down in the water, then rinsed well &amp; drained at cooking time.\r\n\r\nIn a wide shallow bowl: 1 Country Egg mixed with 1/4 c. milk\r\nIn a thick paper bag: 2 c. cornmeal with 1 t. black pepper mixed in.\r\nIn a deep well-seasoned cast-iron skillet, melt bacon grease 1\" deep. Get it good and hot but not smoking.\r\nNow dip your mushrooms in the milk and let them soak a little while your grease is heating.\r\nPick a handful out of the bowl and shake them a little to get off some of the liquid excess then drop them in the bag of cornmeal.\r\nHold your hand on the bottom of the bag so <a href=\"http://thegreatmorel.com/mush/pic158v.html\"><img src=\"http://thegreatmorel.com/images/alaskablack1.jpg\" alt=\"Alaska black morels\" width=\"353\" height=\"270\" align=\"right\" border=\"0\" /></a> it doesn\'t break, and gently shake.\r\nAdd more mushrooms, shaking gently after each addition. When they are all coated very well, start laying them in a single layer in the hot skillet.\r\nTry to only turn them once, that way your coating stays on better.\r\nDon\'t salt, bacon grease is salty. When golden, drain on paper.\r\n\r\nBeing lazy, I gently dump the coated morels in a colander set in a larger bowl. This lets the loose stuff fall off and if you need to touch up any bare spots your coating is right there.\r\n\r\nMy husband\'s family uses cracker crumbs and they made a production line out of it for extra family fun. It truly doesn\'t get any better than this, and if there aren\'t Morels in Heaven, I\'m not sure I want to go there!\r\n\r\n<b>Courtesy of <a href=\