The morel mushrooms are few and far between here too, and they're concidered a delicacy. To buy them is totally out of the question budget wise. Fortunately we like other mushrooms that are affordable, or even pickable in autumn, so we're saved. I sauteed up some morels and then stuffed them inside some pounded out boneless chicken thighs with country ham and some local piedmont cheese from everona dairy. Then i breaded the chicken with half ap flour and some pecans and shallow fried them/baked in oven, when the chicken came out of the oven i brushed it with truffle honey.