These should be collected at an early stage before becoming inky. They will turn inky within a few hours after picking and so should be prepared almost immediately. The refrigerator will slow down the process somewhat, but these will not keep. They have a pleasant, subtle flavor that is quite mild so mixing them with strong flavored foods or other mushrooms may cause the flavor to be lost. They will always be good sautéed and served as a stand alone dish. They are good deep fried in tempura also. I don't think they can be dried. Grilling or pickling may be a possibility. They will be satisfactory with eggs, cheese, white sauces, milder vegetables, chicken, fish, etc.