Barb, I've cut morels in half, washed them, dried them well and frozen them on sheet pans, then packaged them in freezer bags. They're OK, not fresh, but better than nothing, and I find the texture is better if you just give them a wash in cold water instead of a soak in salt water which kind of turns them into a sponge. Grandma used to tell me to dust them with flour and then freeze, so they don't stick together in the bag, but that only works if you are going to fry them in butter or something similar.

I like to dry mine, then rehydrate, I have a dehydrator but know people who just cut them in half, place them on a screen and put them somewhere dry with a fan running on them, they'll dry in 12 hours or so.

Dad used to just put his into brown paper lunch bags and put them in the refrigerator, he said they'd keep about a week, as long as he picked through and took out any that were damaged before they "contaminated" the others. I haven't tried that, so I can't vouch for it.

Lucky you, I haven't found any yet this year, although my neighbors have. Something about having to find time to actually go into the woods, instead of laying tile in the entryway...

Annie

We have been gifted gallons of morels this year. We dried some, and I chopped a bunch and sauteed in butter, then froze in foodsaver bags. These will be perfect for pasta and cream of morel soup.

I made a quadruple batch of soup earlier this week, thinking I'd get it to the point of adding the milk/cream then freeze it. We sent some up to the neighbors who picked them, and by the time we had dinner and put enough for lunch the next day in the fridge...it was gone. Said neighbor sent DH home with three more bags, so I think I will try the almost-soup idea again (after a batch of chicken fried mushrooms tomorrow night!).