This beautiful mushroom along with others came from Zehr & Sons Mushroom Growers via the Saratoga Farmers Market. I used them the other night when my son came home from college. I sliced them, sautéed them with olive oil, garlic and butter, added wilted spinach and Strascinati pasta (orecchiette-like) that had been cold-soaked in saffron water for three hours and finished in the pan. The dish was topped with fresh grated Parmigiano-Reggiano. It was simple and delicious.