They are gorgeous but creepy looking. : )

I'm seeing them in markets now. Along with so many others. I've not bought them but a friend did a tasting of different varieties. He kept the varieties separate in bowls, tossed in a small amount of evoo and hint of minced garlic. Then roasted them in the oven on the same sheet pan in separate piles. Not trayed and roasted until we got a chance to study all the bounty and the colors. The stems are good on those and can be shredded by hand a bit.

I actually prefer just butter, sautéed. Roasting i'd not thought of. Really good on toasted baguette slices. (maybe if they were buttered). : )

They look like something out of Lord of the Rings!

LOL, Islay, they do, kind of, something that should be in the forest with the Ents!

Sleevendog, I'm kind of leaning toward just a quick saute in butter, or making a mushroom pizza with some of the dough I have rising. I got a grain grinder for my birthday (which isn't until next week), and promptly ground a bowl full of hard red winter wheat and made bread dough. I couldn't help myself. (grin)

Annie

Mushroom pizza sounds excellent! All I could think of was that you shouldn't fear the reaper. :)

Those look excellent Annie! I'd probably try them sauteed in butter. Pizza sounds good too.

They will go very well with this:

dcarch

https://postmediacanadadotcom.files.wordpress.com/2013/06/000_0475_24598541.jpg

dcarch, that blue lobster nearly matches my blue mushrooms. I don't suppose I could convince the fisherman of that, though. (grin)

Thanks, coconut, now that's stuck in my head, LOL.

I just made my first batch of dough with wheat freshly ground in my new grain mill, so I made a couple of pizza "dough" rounds, par-baked them and put them into the freezer. That might be just the vehicle for these mushrooms!

Annie