Preparation of morels

Aficionados of morels say the best time to eat them is when they are fresh, but we wanted to save our small cache for a special occasion.

The two choices of preserving morels are drying and freezing. Since our oven would not set for 110 degrees, we decided to freeze them. Per instructions, we washed the morels in salt water, sliced them length-wise and dried them on paper towels. We then rolled the mushrooms in seasoned flour and quickly plopped them in the freezer on cookie sheets. The next morning we packaged them in a freezer bag.

We're searching recipe books and online sites. The best way may be just to sautee them with chives and eat them as a side dish. If anyone has a good morel recipe, please pass it on.