Depends what you're in the mood for. They are great with risotto, eggs, pasta, etc. Or you could prepare them with chicken, which is pretty classic. If you have a bottle of vin jaune hanging around, or even some good dry sherry or Madeira, that will work in your favor. I normally start them in butter (after washing 3 or 4 times) with minced shallot, let them sweat, then add a ladle of chicken stock or water and slowly braise for 15 minutes, or until tender. At that point you can strain them, use the juices for a sauce, or to glaze the morels once you're ready to eat. They hold pretty well after cooking for a few hours at room temp.