Morels are a distinct-looking mushroom with a cone-shaped cap and sponge-like texture. They typically grow between two and four inches tall. The caps stand erect and range in color from pale cream to almost black with a well-defined pitted texture. Morels are hollow and have a white- to pale cream-colored stem. They need to be cleaned, but otherwise, require very little preparation before cooking and are best when simply grilled or sautéed. These mushrooms are found most often in and around wooded areas throughout North America (particularly east of the plains up to the Great Lakes) and Europe. They most often grow around ash, aspen, elm, oak, and tulip trees; standing dead trees are good places to look as well. Morel mushrooms are extremely difficult to farm, though research into cultivating them has taken place at Michigan State University. There are also attempts in China to farm morels. However, there is a debate as to whether these cultivated morels have the same quality and taste as those growing in the wild. Because wild mushrooms are seasonal, foraged, fragile, and highly perishable, they can be pricey.
