We had the marvelous mushroom as an antipasto on Saturday. The weather was perfect and we had a barbecue on our deck overlooking the mountain. We peeled the mushroom and sliced it in to ‘steaks’ about 2 cm thick. It was pure white all the way through. We fried some of it in butter and garlic and dipped the rest in egg and breadcrumbs. I added a bit of olive oil to the butter and garlic in the pan and fried the mushroom slices. The batches of mushroom disappeared as soon as it hit the table and got rave reviews from every one. Thanks to our neighbour for one of the most exiting foodie gifts of the year!