I like venison stroganoff with oysters. Good stuff.

Our Oysters here are called "Popple Jacks" by lots of folks because they are commonly on popple (Aspen). These have a very slight anise-like smell, hence the licorice remarks. I like them ok, but don't pick a lot of them. One of my game warden pals is nuts about them. They are his favorite shroom.....even over morels.

Most of the ones I find here are also on dead and dying poplars like aspen and cottonwood. A nice venison steak with oysters is hard to beat

Yes they are Oysters.
Fresher the better , around here if more than couple days old they get wormy.
I have never washed them but i do brush out the ( gills) underside of mushroom.
I leave them in a bowl overnight and check for worms.
they will drop out into bowl as evidence if too wormy.
( tiny white worms with a dark head that looks almost like coarse pepper flakes )
Grow around here on about any softwood trees to include all maple varieties.
One year I harvested from a fence row of sassafras trees.
Delicate mushroom and delicious flavors , so saute accordingly.
They will absorb any cooking medium flavor used, if using any i choose sunflower oil .
If fresh enough I just tear like chicken breast strips and Saute in there own juices .
Unless its a sauce base for rice or noodles dishes , i'll take them all the way to browned / crispy edges.
Like stated doesn't take long in my Wok.

Enjoy and YouTube is full of instruction / uses for them

them right there make the best thanksgiving gravy after they are dehydrated. Very strong delicious flavor only add few too the mix and man ohhh man will you have people licking their fingers.