This was one of the best mushrooms I have eaten. The flavor is mild and slightly different than a white cap. More like a shiitake, but still not quite.
I did a simple, covered, low temperature frying in butter. Having a cover keeps the moisture in and helps to cook when on low temps. I read that over cooking can cause a rubbery texture, which is fine with me but, went for the moist tender slow fry.
The output was way more than I could eat, or shall I say, I like to savor good things and have managed 8 mushroom omelet breakfasts.
After I slow fry mushrooms, I separate in plastic lunch ziplock, enough for a couple omelets. I flatten them out so they are easy to break up when frozen and put them in the freezer.
If you find one of these fungi, it is worth the effort to get it back where you can eat it!!
Best ...