I had them harvested, brushed clean and the bottoms cut off before I realized a picture would be nice.
They are probably a few hours past perfect for picking, but I took them anyway.
These slices show a slight tinge of yellow-white in the center, not perfect, but still good.
A little butter and oil in a nice big skillet, and sizzle away into yummy goodness!
Here is the whole batch, ready for the fridge to be used in omelets, side dishes and anything you could use regular mushrooms in.