[Cosmore]

Another big 'un is the St. Georges mushroom, occurs around St. Georges day - hence the name. Havn't seen them for a few years though, but likewise, very tasty!

[Marches Farmer]

A couple of years ago I managed to find one of ours before it had been stood on by a sheep.  It was a bit like chewing a pencil eraser and tasted mostly of the butter I'd fried it in.

[Womble]

MF, you mustn't cut them too young. Yes, the texture will be there (as you found), but the taste will not have developed yet. This isn't something you can rush either, as it takes a while for the quintessential mouldy sock aroma and flavour to develop fully. You may also wish to encourage your local woodlice to take up residence inside, which does add some badly needed crunch to the dish  .

[Cosmore]

'woodlice to take up residence inside, which does add some badly needed crunch to the dish '
Crunchy on the outside, soft on the inside! .

[SallyintNorth]

I was taught to slice them off leaving a good circle of flesh in the ground, so that enough remains for them still to distribute their spoors.

Personally, even sliced and fried with onions and garlic immediately after cutting, I found them to have almost no flavour, and what there was, slightly unpleasant.