6/9/14 @ 8:40 AM
6/11/14 @ 7:55 AM
I just fry them in butter with a touch of season salt and a little garlic. The longer you cook them the milder tasting they get. In the fall, I like to mix them 50-50 with puffballs. That's when you can get both at one time. They freeze well also. I vacuum seal them raw but washed.