That's some good eating, alright! I like soaking Exidia recisa in a hot lime sugar syrup, then drying them. They are good in soup, too. They are one of the first mushrooms, beyond morels, that I learned on my own with enough confidence to eat. So I will always have a soft spot in my heart for the squishy little things. Happy mushroom hunting!
I soak them in salt, lime and chili powder. My favorite use for them is in menudo as a replacement for beef tripe. It basically has the same texture as tripe.
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