| Recipe | Source |
|---|---|
| Green Asparagus and Morels with Asparagus Jus | Modernist Cuisine: The Art and Science of Cooking - 6. Kitchen Manual |
| Mushroom Forcemeat | The Professional Chef (8th Edition) |
| Pan-Roasted Maine Jumbo Scallops with Morel Mushrooms and Asparagus Purée | The French Laundry Cookbook |
| Roulade of Pekin Duck Breast with Creamed Sweet White Corn and Morel Mushroom Sauce | The French Laundry Cookbook |