I usually slice then run under water or soak for a few minutes to evacuate the bugs. If you do soak, make sure you agitate because they hold a lot of air pockets.
Of course, I have only ever used morels i picked myself, so you should just probably make them as clean as you need to feel comfortable.
Yes, they're typically full of dirt so you have to soak, drain, change the water and soak again several times. Pat dry well with paper towels or dish towels before cooking. Here's a nice spring recipe:
Tom Hirschfeld's Morels & Asparagus
https://food52.com/recipes/28515-morels-and-asparagus
Assuming they're fresh, no need to soak, just rinse thoroughly. I slice them vertically and saute with butter and a little bit of garlic, deglaze the pan with a splash of white wine, then finish with cream and gremolata.
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Mama's Morels Fried in Butter by Erin McDowell
https://food52.com/recipes/11030-mama-s-morels-fried-in-butter
Of course, I have only ever used morels i picked myself, so you should just probably make them as clean as you need to feel comfortable.
Tom Hirschfeld's Morels & Asparagus
https://food52.com/recipes/28515-morels-and-asparagus