Only two little morels -- I decided to stretch their flavor by putting them into a cream sauce.
They're hollow . . .
I sizzled them in a tablespoon of butter with some garlic chives . . .
Then I added a tablespoon of flour, about a cup of hot milk, and salt and pepper to make a cream sauce. Piled onto a toasted ciabatta, it made an fine breakfast. (About four times as many morels would have been nice ...) My Carolina Kitchen has another wild mushroom recipe (and far more elegant presentation) HERE.