GG-, This morning I made the family an omelette with the diced lobster mushrooms, Brie cheese and green onion. Accompanied by fresh hashbrowns. Made a very flavorful breakfast, only because we harvested 20 lbs. yesterday did I decide to cook such a breakfast. I have been harvesting my own mushrooms for the last ten years and I'll tell you what, it is much cheaper than trying to buy these choice edibles shrooms. As Far as cooking them they are good in seafood stews, marinated and grilled for pizzas, diced an sauteed for pasta dishes. or just straight up sauteed with some bacon, red crushed pepper, Fresh thyme and a shot of brandy. Seasoned of course with some salt, pepper and granulated garlic. I sold the remaining mushrooms to my boss and will make a lobster mushroom bisque. Starting with a real lobster stock I will use the mushrooms in place of expensive lobster. As for these mushrooms they do retain there vibrant orange-red colour. As far as harvesting and cleaning goes I do not cut them from the ground. I pull away the dirt ane debris then pull them from the ground. I take them home and wash them under cold running water brushing the debris off with a paint brush Until they are clean and then I trim off the stump or rooting end. At this point they can be refrigerated. How long they last depends on how old they were when you picked them. Some last for days while some will get soft and degrade. I hope this helps and Please do not use dried lobtser mushrooms the flavour is horid. Once you have had fresh there is nothing that tastes better Cheers
