After your mushrooms have been thoroughly clean, drain them of water and put them on a cutting board. Slice off the edges of the stems and then cut the mushrooms in half.
Fill a bowl with some salt and water and add in your halved mushrooms with a paper towel and allow them to soak for about an hour. You can remove the mushrooms from the water and place them on a dry kitchen towel to let them to drain.
Use a large resealable bag to combine your garlic, salt, pepper, onion powder, and flour. Add about five or six mushrooms to your bag and seal the bag. Then, shake the contents of the bag to coat the mushrooms.
Remove the mushrooms from the bag and shake off any excess flour. Place your mushrooms onto a baking sheet and give each mushroom enough space so that they do not touch each other.
Take a stick of butter and melt it in a skillet over medium heat. Add your coated mushrooms to the hot butter and cook for about 6 minutes. Cook them until they're golden brown on one side and then turn them over weather forecast spatula to cook for another 5 or 6 minutes. You want to keep cooking them until they're golden brown all over.
From there, take your Morel mushrooms out of the pan and place them on a paper towel to drain. Cook all of your mushrooms this way and add more butter if you need to. Since your pan is already hot, the other mushrooms may cook up faster than the first batch.
You can garnish them with the paprika to serve.