Morel mushrooms are small to large in size with caps that are oblong, cone-shaped, bulbous, or egg-shaped and are attached to short, stout stems. The cap averages 2-7 centimeters in diameter and ranges in color from blonde, light brown, grey, to dark brown. The fragile, brittle cap also has a hollow, honeycomb-like exterior that consists of many irregular holes and ridges with a small, bumpy texture and attaches directly to the stem. Inside the cap and stem, there is a hollow cavity running the length of the mushroom and the stem is white and averages 2-9 centimeters in length. When cooked, Morel mushrooms are meaty and tender with a deep, earthy, nutty, and woodsy flavor. Morel mushrooms are unable to be cultivated due to their delicate growing conditions, and because they have such a short season, they have become very expensive in commercial markets and are difficult to find. Despite their rarity, Morel mushrooms are one of the most prized culinary items and are favored by chefs for their unusual shape, deep flavor, and limited availability. Morel mushrooms are an excellent source of fiber, iron, and manganese, and also contain copper, phosphorus, zinc, vitamins D, E, K and B, potassium, and calcium.