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If you are fortunate enough to have access to fresh morels, this is a versatile and delicious way to enjoy them. Morels should always be eaten cooked; when raw they have a harsh taste.

This rich, but delicate, sauce highlights the woodsy taste of morels.

For those fortunate enough to have an abundance of fresh morels, drying is an easy way to preserve them for future use. Since mushrooms are mostly water, they shrink considerably in both weight and volume when dried--a pound of fresh morels will weigh about an ounce when completely dry, and will fit in very little space.

This is a perfect way to use the fresh morels that are briefly available in the spring. A delicate cream sauce with a whisper of nutmeg brings out their unique flavor.

Morels in a rich sauce helps to make all types of green vegetables very flavorful, especially asparagus.

Make this deliciously rich treat when morels are plentiful. The crust is easy and requires no "pie-making" skills.

Wild rice mixed with succulent pieces of morels and seasoned simply with chives makes this dish a wonderful side dish to accompany a variety of main dishes.

Reap the benefits of summer vegetables in this colorful salad.

Green garlic, the scallion-like form of immature garlic, gives this crustless quiche a mild garlic flavor that pairs perfectly with the woodsy taste of morels.

Eggs aren't just for breakfast! With a green salad and some good bread, this makes a quick and delicious lunch or light supper. And the addition of morels makes it a special spring-time treat.

A hearty brown sauce joined with the succulent taste of dark mushrooms provides a rich topping for pasta or noodles.

Venison and morels, with their aura of woods and wilderness, are natural complements. If you don't have access to morels, use whatever mushrooms are available.