Actually, two skillets didn't quite hold all the mushrooms; when one was empty I had about a half-skillet more to fry. We ate every morel, just Cliff and me!
Someone asked how I cook them: First, I cut them in half and soak them in salt water at least two hours; I usually soak them overnight. Drain the water off. Now, my mom simply coated them in flour, and fried, but I dip them in a beaten-egg-and-milk bath and then roll in a mix of finely-crushed round crackers and flour.
As healthy as one might think mushrooms should be, they have virtually no vitamins. And by the time you put all that breading on them and fry them, they are probably a health nut's nightmare. Oh well, you gotta die of something. Besides, morels are only around for about three weeks a year.