I have a love hate relationship with the morel mushroom. I will not argue that they are tasty because they are, and I enjoy eating them as much as the next guy. My problem is that I am not very good at finding them, and not for a lack of trying either. I have found a few over the years and have spent countless hours walking around the woods trying to find some. I always manage to find a few but I can never seem to find a large cache of them. One of the many problems with social media is that I see on Facebook all these people with table tops lined up with morels or some guy in Tennessee with the bed of a pick up full of them. I always feel like everybody but me is having success. The most I have ever found in one day was 14. When you don't find many you have to start being thrifty as to how you prepare them.
The salt is exactly what I had hoped it would turn out to be. It is a perfect seasoning salt for eggs and meats and great on grilled fish. I ended up with about 1 1/2 cups of salt and will now be able to enjoy that magnificent morel flavor long after the season is over. To make this salt just cut the morels in half and clean them out really well. then pack the halves in a cup and a half of salt and let sit for 3-4 days. Then pulse in a food processor and spread out on a cookie sheet. Bake for 30 minutes at 180 degrees Fahrenheit. Store in an airtight container and enjoy through out the summer.