Lobster Mushrooms

Since no one else has weighed in... This is a variety I haven't cooked for a while, but when I have, it's been the usual butter (oroil) long sauté and then any number of applications. My memory is that they can have quite a bit of moisture and therefore take a little longer to cook than some other mushrooms. Just a few possibilities: serve them on toast, on polenta, in an omelet, in a tart.