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I picked a handful this year to try.  Must say that we were impressed with how good they are sauteed in oil.  I only cut the ones about the size of my hand.  Some turned out to be quite tough, and when sliced thin and cooked they came out like rubber.  The mushrooms that were easy to cut and had thinner pore section cooked very nicely and everyone liked the flavor.  I trimmed off the pores and center stem like as advised on various sites I had read before testing.  The smell is also nice when fresh cut, like watermelon rind just like I read.  I expect I will be harvesting many more of these in the future.  They are very abundant in the areas I hunt. 

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