The morel (genus Morchella) is the most prized of all spring wild mushrooms — a hollow, cone-shaped fruitbody whose tan-to-honey-brown head is sculpted into a deep HONEYCOMB of sunken pits and pale raised ridges, perched on a short, ivory, hollow stem. A sac-fungus foraged from spring woodlands rather than farmed, it carries a deep nutty, earthy, near-meaty savour that has made it a hunted delicacy for centuries — and it must always be cooked, never eaten raw.