My dad used to find these in Detroit area once in a great while and I've never found in around where I live in NC. I re hydrated a few and fried them up with some onions and garlic. Then fried up some diced pork loin and used the liquid from the mushrooms to make up a butter, olive oil and flour roux. I let it thicken up some and poured it over some prepared bow tie pasta. WOW !!!