These wild morels have a complex, smoky, nutty-sweet flavor and musky aroma that suggests wet forest leaves. Best simmered in stock or light cream, morels are also excellent sautéed with shallots and butter. Remember to swish them well under running water before cooking, as their honeycomb heads can harbor hidden dirt. Morels are great for saucing pasta, topping risotto, chicken, veal or sweetbreads. The conical-shaped cap is also perfect for stuffing.