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We live in the northern Rockies. We've had a few forest fires over the past few years. Wait until the following spring, and usually we get a bumper crop of morels. Always cook thoroughly, in an open pan, sauté for a long time. We have so many that we dry them out, stored in jars. Rehydrate them in hot water, then into the pan. A favorite camp food is "Morel Helper," basically Hamburger helper mix with morels added to it. Yum.
