Clean the morel mushrooms by gently brushing off any dirt or debris with a soft brush. If necessary, rinse them briefly under cold water and pat them dry with paper towels.

Slice the morel mushrooms lengthwise into halves or quarters, depending on their size.

Heat a large skillet over medium heat and add the butter. Once the butter has melted, add the minced garlic and cook for about 30 seconds until fragrant.

Add the sliced morel mushrooms to the skillet in a single layer. Cook undisturbed for 3-4 minutes until the mushrooms start to brown on the bottom.

Sprinkle the thyme leaves over the mushrooms and season with salt and black pepper to taste. Stir gently to combine.

Continue cooking the mushrooms for an additional 5-7 minutes, stirring occasionally, until they are tender and golden brown.

If desired, squeeze fresh lemon juice over the mushrooms for a bright, citrusy flavor.

Remove the skillet from the heat and transfer the sautéed morel mushrooms to a serving dish. Garnish with chopped parsley if desired.

Serve the mushrooms immediately as a side dish or as a topping for steak, chicken, pasta, or risotto.