1cloveof garlicpeeled and lightly crushed with the flat side of a knife
1/2cupyellow sweet oniondiced 1/4 inch
1tbspfresh oregano or wild monardaroughly chopped
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!