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The article focuses on the breakthrough of biologist Stewart Miller about the efficiency of morel mushroom to produce fungus which it planted in a remote farmhouse in Clinton County, Indiana. After years of nurturing, Miller examined the presence fungus in the plants with the use of a microscope. Morel produced fungus that lives in the ground as a tangled web of mycelia that snake to the soil in search of nutrients.

The article focuses on the mushroom season in Indiana where people hunt for morel mushrooms.

The article presents the restaurants in the U.S. that offer different style in cooking morel mushrooms which are known for meaty and earthy flavor, that includes the Oakleys Bistro, Cerulean Restaurant, and Thunderbird Restaurants.

A recipe for morel mushroom steak sauce is presented.

The article offers information related to the availability of morels and its recipes. Sarah Keinonen, produce manager of The Fresh Market in Carmel, Indiana informs that mushrooms will be available in the store through mid-May. It mentions the several mushroom recipes of chefs at various restaurants, including the recipe of Chef Tyler Herald who likes to pair cooked morels with different flavorings, and of chef Steven Oakley who stuffs the mushrooms with Parmesan pudding.

The author reflects on issues concerning the commercialization of mushrooms. He notes that during his childhood, he used to dislike such species. He recalls that he would sometimes think of the grownups to have lost their minds for appreciating such products. He also cites the report by Evan West published within the issue on Stewart Miller's obsession of growing morel mushrooms which would become Indiana's next big cash crop.

Presents the Stuffed Chicken Breast with Morels and Brandy Cream Sauce, delicacy at Agio Restaurant and Pub in Indianapolis, Indiana. Tips for finding morel mushrooms; Ingredients; Instructions for cooking the recipe.