The delicious, honeycombed Morel mushroom takes on a smoky flavor and adds richness to almost any dish. They are prized by gourmet cooks, particularly for French cuisine. The morel season varies across the U.S.,but typically they appear in the Spring. The can be found in moist areas near dying or dead Elm, Sycamore and Ash trees. Avoid alcohol eating uncooked. Re-hydrate by soaking for 30 minutes, drain and squeeze out excess water.