I used to hunt certain species of edible wild mushrooms avidly, and will still pick those I know to be tasty whenever I encounter them. Finding morels is a joy because of their distinctive appearance, but in all candor I never found them to be especially tasty, and for this reason I now let them be, preferring to admire them in the field. I have eaten them sauteed in butter, with and without the recommendation (made by a French chef) to add a bit of lemon juice to them. Whether dried or fresh from the apple orchard or woods (where they are most likely to be found), I have always found them to be tasteless, and their texture rather unpleasantly rubbery. I'm much more enthusiastic about the taste of chanterelles, horse mushrooms, and a few other species. Many edible wild mushrooms, despite being highly touted for their flavor, are actually very bland (they are often described euphemistically, and more than a little disingenuously, as having a "delicate" flavor). In any event, I do love to find the mysterious morel. If anyone has a recipe that might make me revise my opinion as to their flavor - or lack thereof - I'd be glad to know about it. It might motivate me sufficiently to get off my duff and interrupt my other pursuits, like looking for silver coins, and resume morel hunting, something I haven't done for a good ten years. In my area, they are most likely to occur around the first week in May.
