I spotted these while hiking and didn’t harvest, but I’ve had spathulata in the past and it’s quite nice!

I found the texture just a touch unpleasant when dry-sauteed (though I don’t know if that’s particular to the species, my cooking, or the specimen I was working with) — but I’ve heard people use it as a noodle-like texture in soups, and I think it would be perfect for that.