Your FR nametag reminded me of a very tasty mushroom with searchers looking every year for wild growing fungi.
A friend in KY every spring with some buddies, goes out into the KY woodlands and harvests wild growing morel mushrooms. Quite a special delicacy and they must be cooked rather than eaten raw
Yes...Morels...I have cooked with them once. A friend gave me some venison loin, and I sliced them into medallions a quarter inch thick and about two inches across which I dredged in flour with some sage and black pepper in it.
I soaked the morels in water for about an hour which turned the water orange-brown.
I sautéed garlic I had sliced less than paper thin with a razor, in olive oil and butter, then added the medallions. As they finished browning, I added the water that I had soaked the morels in. Just before they were done, I added some Grand Marnier and it made a wonderful slightly thickened sauce.
Served with wild rice...
That is the only time I have ever cooked with my namesake, and boy, did it ever come out good! (of course, you have to have good venison, or the entire thing is worthless!)