Caution: Be careful when foraging for mushrooms of any kind. There are a number of poisonous mushrooms out there. Always cook the mushrooms before consuming to get rid of any toxins. Otherwise you risk stomach illness, or even death. Cook different species you have foraged separately. Never together.
The morel is more related to the truffle than it is to other mushrooms and, like truffles, is the fruit of a fungus that sprouts in the moist soil of woods and forests.
Morels have a unique, subtle, and complex flavor that's often described as earthy, nutty, woodsy, and toasted. They have a meaty texture that's tender but not chewy or squishy, and darker morels can have a hint of smokiness.
Morels begin to grow each Spring, when ground temperatures reach 11.7 degrees Celsius or 53 degrees Fahrenheit.
You can find them in areas of moist soil in woods or forests, often under the stumps of trees that have fallen, near creek beds and river bottoms, and disturbed landscapes found near old burns and logging sites.