This was the first time I'd bottled them in water rather than oil, and I was recently reminded that I'd promised to let you know how they stood up.
We use them mostly for omelets, and occasionally Poulet aux Cèpes, and frankly I wouldn't have known the difference between the two alternative water/oil methods. Once well fried and 'omeleted', they taste exactly the same.
Of course, they'll never replace freshly picked mushrooms, but fresh Cèpes are hard to find in mid-Winter.
Anyone interested in my mushroom bottling method (I imagine it would work for other 'substantial' mushrooms), will find it by writing Oh Yes!!!!! into the search strip (top left) of my page; you might need to scroll down a bit.