1cloveof garlicpeeled and lightly crushed with the flat side of a knife
½cupyellow sweet oniondiced ¼ inch
1tablespoonfresh oregano or wild monardaroughly chopped
Notes
I used black morels because it's what I saw Greeks picking from pictures online via mushroom forums, but you could use any species of morel available. Also, know that this method makes slightly browned morels that are just a bit crisp on the edges due to using only oil. browning them in oil gives them a very deep flavor, but be careful they don't burn!