Splitting the cap lengthwise allows you to check for dirt and insects. Always cook morels before eating. It's a wise precaution to save a few specimens for identification in case you should become ill. Now let the chef of the house take over. Add them to gravy, smother your steak with the savory tidbits or toss them into a pan of scrambled eggs for an instant gourmet feast.
Morels can also be frozen, dried and canned.
If foraging isn't exactly your cup of tea, you can still experience this wonderful native food. Many local restaurants prepare morel dishes during the spring harvest period. Look for it on the menu.