Sautéed them with fresh garlic and butter, about 20 min, cooked them down first until all of the liquid evaporated and then turned the heat up and until they started popping out of the pan. Ate more than I had planned because they were really good, they did not shrink, stayed firm and were kinda chewy. Very mushroomy in taste but a unique flavor as well. They are one of the best mushrooms I have eaten, would be good on a burger with onions or in a gravy soup or stew or just really good sautéed. I will definitely finish harvesting and drying the rest of the caps but I am going to eat the buttons fresh.