I trim off any mushy brown parts, and brush off the pine needles and dirt.
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They’re too dirty and too many for a brush off. I’ll soak agitate and spin, then into a towel. I’ll do it just before cooking so the mush don’t take on too much water. It was a deal! That’s why I got so many. @linguafood it’s going to be butter shallots and thyme. Like you said, kiss. Plus I got lots of other dishes needing to be made or finished…
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This just popped in my inbox, @BarneyGrubble. Same company I ordered a ginormous amount of dried morels last time 
Thanks for the info. BTW, some years ago I mentioned morels to someone at work (who had never had morels), and her response was that there were lots growing where she lived as a kid, and they used to see how far they could kick them!
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OMG. Pretty sure you’d go to jail for doing that here in Penna 
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Giant Puffballs are fun to kick, especially after watermelon seed spitting season is over.
This recipe is one of the best out there, ever. I do use less paprika when I make it, tho.
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Good to know! It sounds absolutely delish.
On the local news last night they covered a story about a bunch of people getting sick from eating foraged Death Caps. They then proceeded to use video and pictures of mushrooms that were definitely not Death Caps. 
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Helpful! /s
Yes, every spring and fall we hear about the poisonings by ingestion of toxic mushrooms. Mushrooms Demystified by David Arora, a reliable in-the-field-guide-person, possibly a class and foraging experience is necessary. Sadly, not many people are able to educate themselves. And then you have the media…
Shrinkrap, I like mushrooms but I am not that good at preparing them. Your prep of those mushrooms was straightforward and outstanding. They look perfect to me!
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Loaded mushroom quiche.
What was surprising was how intense the plan old crimini mushrooms were — I dry sautéed them, finishing with butter.
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It’s amazing what a good dry sauté will do to a mushroom, even plain old white buttons.
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Such concentrated flavor!
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