There's a knack to cooking different kinds of mushrooms so they keep ir texture and don't go all mushy and you get the Malliard reaction that deepens the flavour (for some types anyway)I suggest you try them yourself then; I found them virtually tasteless and not a very pleasant texture. However, I did not react badly to them.
There's a knack to cooking different kinds of mushrooms so they keep ir texture and don't go all mushy and you get the Malliard reaction that deepens the flavour (for some types anyway)
Dry saute them over a low to moderate heat to drive off most of the moisture, no fat or oil or anything else at this stage (very important or else they go soggy), increase the heat and saute more fiercely for a couple of minutes and add butter or oil and salt to encourage colour and the flavour that comes with it, then eat and enjoy !
May not suit these particular types, I will have to try them when I next find some, but works well for other types from supermarket to hedgehogs, chanterelles, ceps, saffron milk caps, parasols etc so good chance it will I would think.
Grannies and eggs then, apologies !Oh, I enjoy a wide range of fungi (including all the ones you mention and more) cooked in different ways from throughout the world but, compared to other mushrooms often described as 'tasty', these do not hack it. But, if we all had the same tastes there wouldn't be such huge variation in culinary options