I've found 78 so far- a good season here in north Mississippi. Fried the first batch. Last night I made a morel cream sauce with 2 cups of halved morels cooked in butter, a cup of cream, some flour and seasonings and a little wine. After pouring it into a bowl and wiping out the pan, I cooked two filets to rare, starting by searing on top of the stove and finishing in a 500 degree oven when turned. After the steaks were done, I took them out of the pan and added the morel sauce back to it and rewarmed it with the leavings from the steak. The mushrooms and sauce were poured over the steaks, and served with fresh asparagus from the garden and a baked potato, one of the best meals I've had in years!