Start by gently rinsing your morel mushrooms under cool water to remove any dirt or debris. Since they are often hollow and crinkled, take extra care to clean inside the crevices. Pat them dry with a paper towel.

Using a sharp knife, carefully quarter the morels lengthwise. If they are particularly large, you might consider cutting them into smaller pieces to ensure they cook evenly.

Place a skillet over medium heat and add the unsalted butter. Allow the butter to melt completely and start to foam, signaling that the skillet is ready for the mushrooms.

Add the quartered morels to the skillet. Stir gently to coat them in the melted butter. Let them sauté for about 5-7 minutes. During this time, they will begin to release their moisture.