Over medium heat, gently sautè scallions and/or garlic with re-hydrated morels in a combination of oil and butter, until morels are lightly browned and have absorbed the butter and oil. Remove the morels and de-glaze pan with white wine. Reduce by half, then return morels with freshly chopped parsley. Simmer a few more minutes. Serve on toast with freshly ground pepper.
To rehydrate, simply place in warm water or cooking liquid for one hour until plump.