Bought a package of these at the local Asian market the other day.
Coarsely chopped and stir-fried them in a little peanut oil. A little
bitter but otherwise completely uninteresting.

Went ahead with the rest of the Mu Shu pork dish I was doing for dinner,
and just dumped the beech mushies in at the end, where they vanished,
from a taste standpoint.

Am I missing something here? Is there a "better" way to prepare them?

Isaac