Heat large saucepan over medium heat. Add morels. Cook until mushrooms give up much of their liquid.

In the meantime, in a separate saucepan, heat the butter on medium-high heat until it sizzles and brown flecks appear (watch closely, you don’t want black butter). Whisk the butter until a dark golden brown. Remove from heat. Add herbs if you desire to infuse the butter with more flavor.

Pour the liquid from the morel pot. Reserve this for stock. Tastes amazing.

Pour browned butter onto the morels and cook for 1 minute. Season with salt. Serve immediately.

Makes 4 servings.