"The immature galls, gathered two to three weeks after an ear of corn is infected, still retain moisture and, when cooked, have a flavor described as mushroom-like, sweet, savory, woody, and earthy. Flavor compounds include sotolon and vanillin, as well as the sugar glucose."
You're just like my friend, Lynn. She's a'skeered of mushrooms...but she's great to go out to lunch or dinner with, because she gives them to me! :)