Sauteed Morels

• ½ gallon water
• ¼ cup salt
• 8 large morels
• 3 tablespoons salted butter (do not use margarine)
• 1 teaspoon minced garlic
• ¼ teaspoon white wine
• salt and pepper to taste

1. Clean morels by filling a large bowl ½ gallon tap water. Add ¼ cup salt. Stir. Plunge morels into water for 4 minutes only. If you leave them longer, they will absorb too much salt. This should remove any kill any bugs and remove them and any debris.
2. Rinse each morel in as slow running stream of cold water as possible.
3. Blot them dry with paper towels on both the bottom and top
4. Slice the morels in quarters.
5. Heat butter in a skillet on medium heat (This would be a 6 setting on my induction cooktop.)
6. When the butter is bubbling, add the minced garlic.
7. Cook for 30 seconds.
8. Add the morels.
9. Add the wine and reduce, flipping them once.
10. When sauce is reduced, remove and serve.
11. Taste test and add salt and pepper as desired.  (I didn't have to add any salt because I used salted butter.)
12. Enjoy.