I cook them simply like Harters. Sometimes I add a squeeze of lemon. I like putting them on top of greenbeans with a few sliced or slivered almonds on top. This is especially good with the “Chef” blends I sometimes buy at the market that have trumpets, beech, like the following link which I am providing just for reference. I don’t pay nearly that much for them.
I don’t brown mine as much as I have seen other people do. I used to try to get them really brown like pictures in some recipes but I have learned that if I overdue it they have a smell and taste I do not like, bitter? I get color on them just not too dark. I have been intending to make a tart topped with them. Maybe with a ricotta/goat cheese filling. I think that would be good.
