Yep, Morels have a taste all their own and each type of Morel tastes different. The blacks you see in the bowl are the very best - having a particularly nutty taste. The goldens taste a lot more mushroomy, browns more mild and the grays a bit mossy. Each is found in it's own habitat - blacks most often in the woods on or near grouped, dead, rotting or mossy poplar stands, sometimes under pine trees. Goldens and browns most often along protected gravel roadsides or gravel pits - sandy ground, grays the latest in the season to be found in meadows, old cow paths and amongst mossy or dead elm or poplar tree stands. Generally the conditions required are that the days be in the 60s and the nights in the 40s for at least 4 days in a row and they begin popping up.
Morels should never be eaten raw and eating with alcohol should be avoided so that stomach upset is not the result. A few people cannot eat mushrooms at all and should avoid these as well. Most people have no proplems whatsoever with them though and they have the most wonderful flavor! A true Morel can never be mistaken once seen - they are always completely hollow on the entire inside. Our favorite way to prepare is to cut lengthwise, soak in ice water, pat very dry and dust with the lightest amount of flour and fry golden in olive oil. They can be prepared up to the floured stage, placed cut side down on a waxed paper covered cookie sheet to be frozen, then placed into zip lock bags to keep until ready to fry. When we pick huge amounts we often freeze for a summer full of this special treat.
