One of the many things I enjoy about living in the country is the wide variety of activities that I can share with my family. Hunting for morel mushrooms in the spring is one of our favorites. Once the lilacs buds open, we find ourselves checking out the base of every dead elm we can find. Some years the harvest is fantastic, other years we scrounge to find a meal's worth. 

This particular mushroom is very easy to identify. The distinctive cap shows why it is nicknamed the "sponge mushroom".

The flavor of prepared morels is delicate with nutty overtones. They can be sautéed or dipped in egg and cracker crumbs and then fried in butter.

Another bonus find while hunting morels are wild leeks.