We ate about ten of the woodland Morchella rufobrunnea we collected at Millersylvania this weekend. Morels from this image are all being dehydrated. The ones we cooked were sauteed’ with a little butter and garlic and then eaten on toast with melted toscano cheese. Great way to start off spring!

Do you have a report on the culinary experience of your collection?

there was some beauty bark or chips laid down near those lamp posts. That’s what I grew Morchella on at my neighbor’s front yard in 1986. Key here is “new developments”, “construction/disturbance”, and “never find them the following season.” Sounds like a soil amendment added to the lawn, possibly to curb erosion.

That’s really making me jones for some Morchella in my life.
Great image!