On saturday I discovered fresh morels. Time for a french classic………
http://www.wineberserkers.com/content/?p=2212
Save water, drink wine
Martin
delicious. thanks for the post
Dry morels works too. First you have to soak them in water for 1-2h. In addition you can use part of the water for the sauce to strengthen the flavors. But be careful, morels have a lot of dirt.
will try soon. Danke schön, Martin.
That’s usually what I do with the bath water, I heat it so that it reduces a bit, then put it in the freezer to use when cooking regular mushrooms, gives a good taste!
Also, when doing poulet aux morilles I use vin jaune instead of Porto - the way it should be! 
Finally a word of caution, morels are toxic if eaten raw, you have to cook them for at least 10-15min.
Alain
Morels are becoming available (Oregon) and the season in Indiana will be here soon. Thanks for the recipe.
JD
That was a big hit, thank you, Martin!
Although I think it would be better with madeira rather than the port that I used.
I know Alain, vin jaune is CLASSIC. But I have no vin jaune at home.
Robert, I used Madeira.