After they soaked in a lightly salted water overnight, I drained and carefully rinsed them. I then placed them on a linen towel to dry.
I have found the best way to bring out the flavor is to lightly flower them. Be careful. They are delicate.
After flouring, they were placed in a pan with a butter/olive oil combo. The amount if crispness depends on your personal taste.
The finished product.
They just melt in your mouth. You get the earthy flavor of the mushroom brought out by the flour and butter. There is nothing like it. I know people have come up with all these fancy recipes for morels but I want to really taste the mushroom. We only get them for a couple of weeks a year so I prefer to enjoy them on their own.
