I was browsing though i found these i took on 11.19.2004 Nick

Hi Nick, I'd say it was a Pholiota, maybe Pholiota flammans. Beautiful mushroom, gorgeous photo! Are you a professional photographer? I can look up more information about your mushroom, if you're interested. Bellatrix

They won't come fully back to life, as in eating them fresh. But for cooking purposes, soak them in warm water to cover, for about 20 minutes. Then add to whatever dish you'll be using them in. If you'll be sauteing them in, say, butter, wring them out well before adding to the pan.

I asked my mother-in-law for her mushroom soup recipe that she makes for Christmas. It is delicious. However, it uses a variety of wild mushrooms and makes a lot. I wonder if I could make with my cremimis. I will cut it in half. Taste would be different. But how bad could it be? Even though it's summer, I still like soup.8 tablespoons (1 stick) butter, room temperature2 cups sliced celery1 cup sliced shallots1 chopped leek or small onion3 garlic cloves, minced3 cups sliced stemmed fresh shiitake mushrooms (about 6 ounces) 3 cups sliced crimini mushrooms (about 6 ounces) 3 cups sliced oyster mushrooms (about 4½ ounces) 1 oz dried porcini mushrooms, reconstituted in 2 cup boiling water½ cup dry white wine1 cup dry Sherry ½ cup all purpose flour8 cups homemade chicken stock or canned low-salt chicken broth½ cup whipping cream Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Season with salt and pepper. Strain the porcini mushroom using a fine sieve. Reserve the liquid. Chop porcini mushroom and add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes. Sprinkle mushrooms with 1/4 cup flour stir until mixture coats vegetables. Cook for 1-2 minutes to cook out the flour taste. Gradually mix in stock and porcini liquid. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Working in batches, puree soup in blender or processor until smooth. Return soup to pot (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) add cream and simmer. DO NOT BOIL. Adjusting seasoning and ladle soup into bowls and serve