Dianna:

We had never even seen a morel with a configuration like the one on my right, but it was excellent, and met the same fate as it's pals: pan-fried, (In butter, of course!) chopped, then blended into a herbed bechamel sauce and served over gnocchi. Another dish we had for Mother's day featured a dryad saddle-based tomato sauce that was served over whole wheat pasta.

Joe