i saw your other post and replied to it but just noticed this thread. i just cooked these in oil or a little bit of butter on medium heat, threw in some ramps and a bit of diced white onion and they were great. only takes a few minutes to cook.
i also gave a couple of things ive noticed with these mushrooms on the other thread
I'm going to be honest about it, I tried some pheasant backs the other day for the first time, picked real young ones smaller than the palm of my hand, cooked them the way people say to do it, and they were a big disappointment, they were so chewy, like rubber, that I couldn't even break them up in my mouth, ended up spitting them out. There was no flavor to them other than the butter and onions I cooked them in. No wonder there are so many of them out there in the woods to be found easily, nobody else wants them either.
I found a lot of them last Saturday at a spot I have never been to before. I could have picked at least 100 lbs of them just from the small area I walked through. I brought 2 small ones home, but left them in truck. They are dried out now. I have found little interest in them on any of the mushroom sites. I wish there was a market for them.
I didn't care for them either. I just sautéed some in butter. To me they tasted like Honey Rock rind. And I tasted then for a couple hours after. They may be good Pickled or Candied.
I'm going to be honest about it, I tried some pheasant backs the other day for the first time, picked real young ones smaller than the palm of my hand, cooked them the way people say to do it, and they were a big disappointment, they were so chewy, like rubber, that I couldn't even break them up in my mouth, ended up spitting them out. There was no flavor to them other than the butter and onions I cooked them in. No wonder there are so many of them out there in the woods to be found easily, nobody else wants them either.
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