This thread brings to mind visiting in-laws in southern Ohio in the 60's - BIL had gathered morels from the woods, and SIL dredged slices in flour with s&p, then fried them. Absolutely heavenly. I haven't had them since, but remember well how unique and delicious the flavor was.
Just a couple of years ago, daughter and her boyfriend, who was a chef, gathered wild chanterelles in the woods when we were living in Charlotte NC. He made a nice sauce with them (while we tried our best to be confident in his shroom knowledge).
I'm one of the many here who were bowled over by that wonderful gratin recipe.