Morels are not true mushrooms but are related to truffles and to common yeast used for bread making. It is easily recognized by its brown, spongy like cap, pitted with hollows in which the spores are produced and its hollow stem. It can be found all over the Midwest United States along rivers and waterways, and in burnt out moist areas in fields. It is found in the late Spring, after rains and a little sun, and is worth the effort to forage. Morels are great sautéed in butter, batter and fried, or tossed with asparagus in a light cream sauce and served with pasta. When foraging for morels, after you find your catch, check for little critters. Soak morels in salted water to remove worms or bugs...hey they also have good taste and know what tastes good!

Morels are low in sodium, and high in potassium, and are low in calories, and good for heart smart eating. One cup has only 20 calories. They are also loaded with a cholesterol fighter.

For all types of mushrooms, look for clean caps, free from blemishes, slimy spots or signs of decay. Allow for 1/4 to 1/2 pound per person per serving when used as a vegetable.

Store mushrooms, unwashed in a plastic or paper bags. Keep away from strawberries, and other vegetables in the produce refrigerator, as the spores can hasten the destruction of these fruits and vegetables.

Wipe with a damp cloth before use. Do not soak mushrooms.

Mushrooms can be steamed, broiled, baked, fried, or grilled.

Here are some great resources for all things mushroom:

http://www.mushroomcouncil.com/varieties/shiitake.html
http://www.melissas.com/rtf/drshtkmh.htm
http://www.americanmushroominst.org/