TESTING: Stropharia rugoso-annulata

This mushroom, an introduced cultivated mushroom from Europe, grows even in Montana's severe climate. It can be raised on wood chips, straw, and other lignicolus material, and for sport it likes to round up E. coli bacteria and zap them, using specialized hyphal structures. For this reason, it may have potential as a water-purification process.

The fruits are uncommonly large and fleshy, with a musty wine-like aroma. I removed the gills of these older specimens before cooking them.

1. Saute in olive oil and salt for 8 minutes.
FLAVOR: mediocre, adequate
TEXTURE: chewy, satisfying

2. Saute in butter and broken pecans for 5 minutes.
FLAVOR: mild, good combination of nutty-fungal flavors
TEXTURE: very amusing, fleshy but not crunchy

3. Brown mushrooms in butter, pour red wine on the skillet, cover with a plate, and steam for 4-5 minutes.
FLAVOR: complex, enjoyable. Needs something more.
TEXTURE: soft and pleasing; juicy

4. Saute mushrooms with onions in butter 5 minutes.
FLAVOR: nice, nothing special
TEXTURE: ditto

Overall, the nut-fry option was my favorite. Kris preferred the wine baste, and felt adding soy sauce was a good idea.