THESE ARE FIRE MORELS - CONICAS. They have a thin wall and are small 1 inch to 3 inches.
Morels can be cooked numerous ways, too many ways to list here. YOU MUST COOK MORELS THOROUGHLY!
How to get bugs/worms out of Mushrooms (These instructions are from the Mushroom Marauder!)
This is a simple, quick tactic that can be used for most mushrooms. Trim any obviously bitten or discolored areas of the mushroom, and also *slice across the base of the stem to check for bug holes*. These small, circular holes in the cross section of a mushroom are a sure sign that fungus gnat larvae or similar has hatched and is already crawling around inside your potential dinner. In most cases, eggs are laid in the base of the stipe, and the larvae travel upward, so it is often possible to just keep trimming up the stem until you don't see any more holes on the bottom. If you see a large number of these holes that travel a significant way up the stem but still want to preserve your mushrooms, don't rinse yet, but go straight to Method #2! If your trimming doesn't reveal any holes that imply bug damage, go ahead and lightly rinse the mushroom, then leave it on a towel to dry until you're ready to use it.
Now, this one also gets frowned upon but just hear me out. For certain mushrooms, like Morels and Oysters, a *short* soak in water/saltwater is not going to harm their texture and will quickly draw out/kill bugs and larvae that may be inside. I would not suggest more than a couple tablespoons of salt per few cups of water, as the mushrooms may become too salty. I would also not suggest leaving them to soak for more than 5-10 minutes, as the texture will slowly start to degrade. Freshly picked, hearty morels will often survive the days of soaking that some people prefer, but they are not the same mushroom after 3 days in saltwater. Please don't do that to them. If you do soak or rinse your mushrooms, leave them out (gill side down, for oysters) to dry for a bit before use or storage. I would never suggest saltwater soaking mushrooms with pores like Boletes/Porcini, or fragile mushrooms such as Shaggy Manes. Also note that this method is likely to drown a lot of the bugs before they have a chance to exit, so while they might not be alive, you may still see them during cooking.
