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Sort out any galls that whose skins have become papery. Remaining juicy, tender ones should be chopped and saute'd slowly in a little oil. It will turn black when cooked...don't let that put you off. You can then use them in Mexican food like tacos or quesadillas (they retain some of the corn-y flavor) or blend them into a pate' to spread on crostini or what-have-you. There are a few recipes on the Internet. I'm told it can be eaten raw but I've never tried it that way.

I have tasted the bitter bolete in a dish I had prepared, and it is a mistake I will only make once. They are aptly named.

Taste is an important feature for identifying mushrooms. It is safe to taste any mushroom. But taste does not mean swallow.