“I just wash them briefly but I make sure there is no water inside. They don’t pick up much water so it one mushroom one can wash. Then I saute them in butter. The really nice taste comes out when you do exactly that and they are easily pan-fried on the exterior. You must not have too much butter. Add black pepper a little before the end. You salt early on in the process btw. Then I deglaze with some veal stock a hint of traditional balsamique vinegar and let the glaze lightly coat the morels. Do not add shallots or garlic. It is completely stupid and should be a criminal offense. You will ruin the taste of morels. If you add garlic and parsley, like some do, you may get the illusion of eating snails in a cheap restaurant.”