I soaked them in salt water for several hours (to kill any critters). Then I sliced them lengthwise and sauteed them in butter. I grilled some sirloin steaks and topped them with feta cheese (and left this on the grill to melt the feta slightly). I roasted some fresh asparagus, drizzled with olive oil and a bit of the Greek seasoning.
The steak and asparagus, though excellent examples of the respective dishes, were nowhere near as amazingly delicious as the morels. The flavor is indescribable. I'll try-- steaklike, but more complex and subtle. . . .