Morels are edible mushrooms in the genus Morchella, recognized by their pitted, honeycomb-like caps. They have an earthy flavor and are sold fresh or dried for use in sauces, soups, pasta, and risotto.
Morels should not be eaten raw or undercooked. Illnesses have been associated with both, and thorough cooking is important. Cooking does not make an unidentified wild mushroom safe: poisonous lookalikes exist, so obtain morels from a reputable supplier and do not rely on a short description or photograph to identify foraged mushrooms.
Clean morels carefully to remove grit. Dried morels are usually rehydrated before cooking; follow the supplier's preparation instructions. Butter, cream, shallots, and herbs are common accompaniments.