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Mushroom soup (or mushroom potato soup)!

Also, a lovely stuffing -- mushrooms sautéed in butter, with finely diced onion, fresh breadcrumbs, salt & pepper (maybe a splash of madeira). Ideal for stuffing a chicken breast or beef (pounded thin and rolled), cooked in wine... Also great stuffed inside a meatloaf!

That is an insane amount! 20 lbs of morels at Whole Foods is about 400 dollars worth of mushrooms.

This is a fantastic problem. I would definately save a few for summer when the asparagus is fresh. Growing up (I grew up in the woods) the ideal breakfast was morels and asparagus on toast with cheese.

They go really well with all the veg of early summer since that's when they really are out, otherwise I'd have them in a wild rice stuffing for squash.

Wonderful problem!

The barefoot contessa has a great morel mushroom recipe. I believe its with chicken.

http://www.foodnetwork.com/recipes/ina-garten/chicken-with-morels-recipe/index.html

Morel bread pudding! See the one I made here, with link to the original recipe: http://graduallygreener.wordpress.com/2009/05/05/a-locavore-ladies-night/

I am so jealous. That is indeed a wonderful problem to have.

- Amelia of Gradually Greener

I have an address you can mail some to :)

Ahh... I grew up in Northern Michigan, and talking about morels always makes my mouth water! We would get pounds and pounds of them, and after we'd gorge ourselves in the Spring with fried fresh morels (battered in egg and flour, and lots of salt), we'd dry them for the upcoming months to throw in spaghetti sauces, lasagna and any other sauces. I particularly like them with tomato based sauces... However, I love the ideas above about the wild rice, soup and stuffing though! I'll have to keep it in mind for next morel season.

My favorite treatment for mushrooms of any kind is sauteing them in olive oil, a splash of your favorite white wine, garlic and thyme. It's a simple side dish that tastes delicious alongside anything. It's also tasty tossed with fresh pasta.

I did a white wine braise with morels, leeks, golden raisins, and rabbit sausage once, and served over a mushroom linguine. It was delicious!

Having had a large amount of dried morels once, I have one suggestion for what to do with the bottom of the bag powder. Make shepherds pie, but fold in the dry morel "crumbs and dust" into the mash potato. Powder will rehydrate when you bake it. I usually make a couple dozen portions in individual metal containers and freeze them. An easy meal later down the road.

One thing I have been wanting to try is rehydrate them in white wine and stuff them with crab and cream cheese. Throw them on a fresh tomato pasta sauce.

I always use mushrooms in beef strogenoff - which I have made with everything but beef (moose, caribou, sand hill crane, elk, deer). I make it at least once a week.

I'm not sure how long they'd last dry but I'm sure you can get more use out of them dried than fresh. So use as you go along?

I wish I could go mushroom hunting. I don't know anyone who does it and if I went off of a book I'd probably kill myself. :-(

We've had them on fresh pasta, and with a mild cheese in a souffle they are simply gorgeous!

Make stock with them and freeze the stock. Mushroom stock is useful- soups, gravy, risotto, base for pasta, throw stock into dutch oven and cook veggies and chicken with, couscous, etc.

Add them whole to a pot roast, or grind into a powder and rub on the beef--either way will give your roast great flavor.

sweetpeacooks is right! There are 16 or 17 comments on this post right now - send a pound to each of us and we will sing your praises! Or you can use them in a delicious potato casserole, chicken and mushroom pot pie, etc... You might also want to think of sending a pound or two to a local food bank, as a gesture of thanks to the food gods for your incredible luck...

There is a pilaf recipe in Madhur Jaffrey's Indian Cooking that has dried morels in it. It's one of the best rice dishes I've ever made.

I also love them in risotto or just sauteed in butter with thyme and a splash of wine.

I have a large quart sized bag of morels at home, which is not enough in my mind, so I'll be rationing them out for special occasions.

Call a your local high-end restaurant and sell 15-19 pounds of your wild-crafted dried morels to the chef.

I used dried morels to make this recipe of spaghetti with pancetta and morels. It was amazing - the flavors worked together beautifully.

http://haleysuzanne.wordpress.com/2009/04/14/spaghetti-with-pancetta-and-morels-2/

Also, Marxfoods.com has some very good recipes for fresh and dried morels on their site.

Selling them wouldn't be a bad idea. How about portioning them out into smaller packages and giving them away as gifts?

Make a thin potato cream soup with them and then top with a poached egg and a giant crouton - glorious!

Or my favourite comfort food - chicken & morels with cream sauce.

Savory bread pudding is an ideal way to highlight wild mushroom flavors. Deborah Madison has a good recipe in "Local Flavors".