Morel mushroom hunters delight in the thrill of the hunt much like hunters of other kinds of game. In the spring of the year when the morels push forth through the soil, you may find determined morel hunters scouting earnestly amidst the leaves and dense growth on the ground. Once you find your precious mushrooms, take them inside quickly and care for them properly to ensure they stay fresh until you are ready to prepare them.
Cut the morels from the soil with the scissors or pocket knife approximately 1 inch above the soil level. Place the morels into the mesh bag to carry them. Continue hunting and harvesting morels until you have as many as you desire.
Place the mesh bag filled with morels into the cooler to transport them home. Keep morels out of humid locations to keep them fresh and tasty.
Place the morels into the colander and wash them carefully under running water. Rub the morels lightly with your hands to remove any surface soil.
Place the washed mushrooms onto the cutting board and cut them in half lengthwise. Cut the morel halves in half again lengthwise.
Fill the bowl with cool water and add 1 to 2 tsp. of table salt to the water. Stir the water to dissolve the salt.
Place each quarter morel into the salt water. Soak the morels for approximately 10 minutes to kill any insects that may be hiding within the crevices of the morels.
Heat the olive oil or butter in the frying pan at medium heat while the morels are soaking.
Remove the morels from the salt water and dry them briefly with paper towels.
Place the quartered morels into the hot oil or butter and sauté them for approximately 5 minutes until they are golden and slightly crispy. Remove the frying pan from the heat.
Add sautéed morels to soups, sauces or any savory recipe.