Finally found the shiratakis, then forgot them in the fridge for a week. Tonight I remembered and whomped up a batch of sorta stirfry, and I'm a believer! These were the tofu kind - I looked for the other, but the store only had these.
So I drained them, rinsed them well & parboiled them for two minutes in teriyaki-flavored water before draining again.
The stirfry was these simple ingredients, sautéed in sesame oil:
1 large rib celery, diced
1 medium-size carrot, thinly sliced
6 or 8 fresh mushrooms, sliced
1/4 cup cooked crumbled ground beef
When the veggies were hot, I dumped in the "teriyaki" shiratakis & about 1/4 cup of my wilted lettuce dressing
(for the sweet & sour effect). Fried it about a minute more & ate the whole bloomin' bowlful! It was very filling and made an excellent very low carb meal.
I've read people who say they're rubbery & to chop 'em up so they slide down & you don't have to chew. I found a coupla strands in the strainer when I was cleaning up so I ate 'em & I guess a case could be made that, eaten alone, they ARE rubbery or whatever, and very bland-tasting. But integrated with all the flavors & textures of my stirfry, I couldn't tell them from regular spaghetti pasta.