On two occasions my date and I ordered veal with Gyromitra mushrooms at our favorite downtown French restaurant. Just today, I was perusing a handbook of mushrooms in the library and found this interesting sentence: "Despite being poisonous, in parts of Europe it is eaten after careful drying or repeated boiling in fresh water." The mushrooms and brown sauce were absolutely scrumptious and certainly both of us felt perfectly fine after both meals. But I wonder if I had known that they were so interesting if my experience would have been the same. Obviously they knew what they were doing in preparing them. Is this a rather unique experience serving gyromitras, or are they served in quite a few restaurants in Montreal?