Splitting the cap lengthwise allows you to check for dirt and insects. Always cook morels before eating. It's a wise precaution to save a few specimens for identification in case you should become ill. Now let the chef of the house take over. Add them to gravy, smother your steak with the savory tidbits or toss them into a pan of scrambled eggs and you have a gourmet feast.
Morels can also be frozen, dried and canned.
Many local restaurants prepare morel dishes during the spring harvest period. The folks of Boyne City will help you learn all there is to know about mushrooming. The celebration includes great food to sample, mushroom hunts, a carnival and more.