Oystes are very good, almost buttery. They are good sauteed, but I like them for cream of mushroom soup. They have enough body to hold up to the long cook. Also are excellent choice for freezing to use in soups in cold winter months. My two cents. Best to use when snow white though, longer they age and darker they get, less fresh they taste.
Look at my picture up above there are small fresh ones with the dark brown color they are different color depending on temperatures. If they start turning yellow underneath is when they are getting old.
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