We were lucky enough to find two batches a week or so ago. We checked VERY carefully in the mushroom books to see they were safe... In fact they are described as 'delicate and delicious'.
As you can see, these are pretty distinctive, starting off rather egg-like and pushing up to this pointy dome with a slightly flakey, soft appearance. Once these mushrooms get too old, which happens quite fast, they disintegrate into a blackish inky mess, quite uncookable. But if you get them in the morning, while they are still firm and fresh, they make a wonderful dish.
In this case we chopped them up, melted butter in a shallow pan, flavoured it with some finely chopped garlic cloves from the allotment, and some black pepper, then fried the ink-caps till they were soft. They were absolutely delicious. And free.
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