I'm going to try morels next year....
Um...... I wish you the very very best of luck, morels (black) are extremely resistant to domestication. there is but a single industrial sized grow in the U.S.
I would seriously suggest that unless you have some experience with some of the others, you refrain from tackling what is one of the most difficult mushrooms to grow - we don't really know what the fruiting trigger is, nor do we know the growth paramaters.
Morels have several stages - their mycelium is one of the fastest growing of all perfecti - and you can easily induce them into forming sclerotia. Now comes the hard part - the fruit eminate from those sclerotia. Some believe it best to place those scerotia in sandy soil that has a percentage of charcoal, some say clay, some say good loam and no charcol.
None have had consistant success. Morels have been found in the "wild" in people's ignored fireplaces, in their bbq pits, in tubs of plants in nurseries, in fact no one seems to be able to correlate all of those factors. If you are able to do that, then you can if you wish, become a millionare without too much trouble after your discovery.
the person who figured out the sclerotia/fruit connection sold his patent to "Morel Mountain" (I believe) and Domino's pizza aquired a large stake in it. The person who found the tequnique was an avid p. Cubensis grower and stumbled upon the solution - this tequnique works only with the black morel - good luck and let me know how things work out, I am very interested and would love to be able to grow a mushroom that sells for more than 200 a lb wet.
(and tastes better than 99 percent of all others.
There is a story of what happened after Mt. Saint Helens blew. It seems that the following year there was such a profusion of morels in the area that foragers would come back from a day trip with the beds of their pickup trucks filled to overflowing with these gems. They were said to be some of the largest and more well formed fruit anyone in the region had ever seen.
People were overjoyed - it was like finding gold and picking up nuggets wherever one looked. Never mind the fact that one could indulge in every sort of mushroom meal one could imagine - morel mushroom soup is very rare because it takes so many morels to make the soup.
The problem was.... that the fruit was all heavily embedded with very fine volcanic ash - in essence, tiny particles of gray sand, making the fruit inedible no matter how well one cleaned them.
Tears, wails and the nashing of teeth ensued.