there was an article in the paper last week that said this is the best year for morells in iowa in 20-30 years. conditions are perfect, lot of rain, temps in the 60' s and 70' s. the ' shrooms are everywhere.

the article had a way to store them too. after morells are picked, cut in half, place on a screen, or wire mesh, place in the sun to dry. any bugs will leave looking for a cooler hide-out. dry for a day, place in a paper bag, and store in a cupboard. should keep for a year or two. soak in water, clean, and you are ready to go.

i have always ate them breaded and fried, either floured in a skillet, or battered with shorelunch, in a frier. but today, i satued them in about 1/4 inch of butter with lowerys season salt, and seasoned pepper, and used them in a venison stir fry. i tried a few before i threw them in the mix, DAMN they were awesome!! i' m gonna do that more often. eat them plain, and throw them over a grilled steak.