Morels often have the same color as the ground they grow in.

At the end where the Morels lived there were not many young things.

Wash the morels in two to three changes of water.

Cover the morels with water and set aside for 30 minutes.

Fresh morels, having just come into season, were on sale in the market.

Place morels in a bowl, and cover with warm water.

Each basket will hold more than 10 pounds of morels.

American morels can be found all along the Canadian border.

Morels are expensive, but you need only a few for a sauce.

Cook the morels in the remaining butter for three minutes.

Steep the dried morels in 1/2 cup hot water for about 5 minutes.

Saute the morels over high heat until golden, about 3 to 5 minutes.

Morels can range in color from dark brown to off-white.

Morels for consumption must be clean and free of decay.

Add the morels and cook, stirring occasionally, for 10 minutes.

Given an unlimited budget, fresh morels can soon be added to the list.

If they are gritty, rinse the morels quickly under running water.

I like to make it with fresh morels, which are now in season, but just about any wild mushroom goes well.

Her recent articles on morels and spring vegetables just made my mouth water.

Cook the morels, stirring, until they give up their liquid, about six minutes.

Use some or all morels for an elegant version of this dish.

For stuffing, select the largest fresh morels you can find.

Put the morels in a small bowl, add the water and set aside to soak for 30 minutes.

To hunt for morels is to remember something unsettling about the task of looking.

In the United States, morels have been slow to build a following.