I have only ever had morel's a couple of times. They were shockingly good and I don't typically eat mushrooms. Archive: https://archive.today/KDSLf From the post: >>The toxic cousin of a gourmet delicacy could put foodies at risk of a devastating and irreversible neurological disorder. A true morel is one of the most luxurious and sought-after wild mushrooms, often featured in high-end cuisine from risotto to a cream sauce over steak due to its earthy, nutty flavor and exclusive seasonal availability. Morels are coveted in the culinary world, but they have deceptive, poisonous lookalikes. False morels have tricked amateur foragers and garnered true fans in a town called Montchavin, a village in the French Alps, for their 'rejuvenating' properties. Despite their name, though, they belong to an entirely different family of fungi, the Gyromitra.