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Depending on how you like your morels prepared for consumption, breaded and fried, sauted plain on a steak, etc. I prefer mine breaded so I bread them by dipping them in an egg wash, then the breading, then laying flat on a cookie sheet and freeze them on the cookie sheet. Then arrange them in a single layer in a vac sealer bag and seal them, then right back into the freezer. When you are ready to eat some in July, just cook them from frozen in the hot fat of your choice.
 
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