Availability Morels can be hunted or purchased primarily during April and May, depending on the region.

Description The cap and stem of true morels (genus Morchella) are hollow. Morels have a spongy texture and spring back when squeezed. The cap, which ranges from pale brown to grayish, is deeply pitted and attached to a creamy white stem. Morels average 2 to 6 inches tall.

Preparation The honeycomb exterior and hollow interior provide good hiding places for dirt and insects. Rinse morels to remove surface debris. Slice them in half lengthwise and carefully remove any insects, twigs, grass or dirt. Trim the stem ends.

Preservation If you have more morels than you can eat, you can dry them in a food dehydrator or very low-temperature oven and store them in an airtight container. Or you can freeze dried morels. (Don’t try to freeze fresh morels; they’ll turn mushy.) One pound of fresh morels is equivalent to 1 ounce dried. To rehydrate, soak them in water, wine or chicken broth. Save the strained liquid to use as a recipe ingredient.

Try morels in Morel-Stuffed Breast of Chicken.