Morels appear in March and disappear by the end of May. The harvesting season is therefore very short. This is one of the reasons why they are so rare and quite expensive. You can find them in sunny places at the edge of coniferous forests, but also in orchards, gardens, brushwood, etc. With only 15 kcal/100 g, morel is one of the lightest plants.
Low in calories, but really rich in taste. It is best to limit the addition of fat, because like a sponge, it soaks it up - just like other mushrooms: porcini mushrooms, button mushrooms, oyster mushrooms, etc. With a little butter or cream as an accompaniment to pasta or white meat. Just like truffles, its flavour is so pronounced that a small amount is enough.
These mushrooms go perfectly with eggs (omelettes, scrambled eggs, etc.), asparagus, parmesan cheese, white wine, shallots and bring an extra refinement to risotto. Other typical preparations are also based on this mushroom: morel sauce (with crème fraîche), fondue, etc.