Cut the mushrooms in half lengthwise. Evict any insects, slugs, arachnids, or other creatures. Knock off dirt. Do not rinse unless absolutely necessary.* Heat a saute pan. Add a lump of butter. When the butter is melted and bubbly, place the morels in the pan. Cook on medium heat for 2-3 minutes. Add salt and pepper to taste. Turn the morels. Cook for another 2-3 minutes.** Eat straight from the pan, or arrange on slices of toast, or mix with pasta, or stir into scrambled eggs.*** That's pretty much it. Bon appetit. * Much of the flavor of fresh morels is in the hymenium, or spore-bearing surface. When you rinse the mushroom, you wash away the taste. ** If the mushrooms are somewhat dry, you can add a little water and cover the pan for part of the cooking time. If they are particularly moist, you may wish to cook them longer (uncovered) to drive off excess water. *** There are thousands of other methods for cooking and serving morels (including the morel polenta I made for dinner last night), none of which are worth the time and bother.