When dried the morel mushrooms have a very intense smoky flavour and only a small amount is needed to completely transform a dish. They are at their best in a cream based sauce and are exquisite with red meat, poultry, eggs, crepes, in soups, etc.
Dried mushrooms should be soaked in warm water for about 20 minutes before being cooked. This water, once strained, can also be used as a mushroom stock for a more intense flavour. Cook the mushrooms thoroughly before eating.