Perseverance pays as this mushroom has great culinary value and is much
sought after by collectors. The season is late summer to mid Winter.
After cleaning, the smaller specimens can be cooked whole or else sliced.
With larger specimens it is probably best to remove the spines, as although
quite edible, they look like small hairs and could spoil the appearance
of the finished dish. This is a very versatile mushroom, going very well
with both meat and fish dishes, but it is worth trying some of their own
for their excellent flavor.
"Almost fruity taste, with plenty of staying
power for stews..."
