Well, it was my first time trying the samples of black velvet bolete and Strobilomyces, so those were simply fried up and sampled one by one right away. The dryad's saddle was fried with butter and herbs and frozen for later. The chicken of the woods was stewed in tomato sauce and served over toast a la Forager Chef's recipe. The chanterelles are being fried with butter and frozen and given away to friends and family.