Clean the Mushrooms: Because morels are wild and have a honeycomb structure, they can harbor dirt and tiny insects. Fill a large bowl with cold water and a large pinch of salt. Submerge the morels and gently swish them around. Let them soak for 5 to 10 minutes, then lift them out of the water using your hands or a slotted spoon so the dirt remains at the bottom of the bowl. Slice any large morels in half lengthwise.

Dry Completely: Place the cleaned mushrooms on a layer of paper towels or a clean kitchen towel. Pat them completely dry. Excess water will cause the mushrooms to steam rather than sear in the pan.

Heat the Skillet: Place a large cast-iron skillet over medium-high heat. Add the extra virgin olive oil and 1 tablespoon of the unsalted butter. Let the butter melt until it begins to foam gently.

Sear the Morels: Add the dried morel mushrooms to the skillet in a single, even layer. Let them cook entirely undisturbed for 3 to 4 minutes so they develop a beautiful golden-brown crust. Toss gently and cook for another 3 minutes on the other side.

Add Aromatics: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter and the finely minced garlic to the skillet. Toss the mushrooms continuously for 1 to 2 minutes until the garlic is highly fragrant but not browned.

Deglaze and Garnish: If using, pour in a tiny splash of dry white wine to deglaze the pan, using a spatula to scrape up any delicious browned bits from the bottom. Season with the kosher salt and cracked black pepper. Remove the skillet from the heat, toss with the fresh chopped parsley, and serve immediately.