The trip was saved by the discovery of a good number of shrimp russulas, Russula xerampelina. These cooked up very nicely. They are an underrated table mushroom in my opinion, and also were almost entirely free of bugs and worms.
I didn’t take any pictures of them in situ, as it was drenching rain when they were picked, but they are easy to find. Look for the brick red cap, brittle stipe with a conspicuous pink blush, and lack of any acridity (spicy/peppery taste) or bitterness on taste testing. A seafood odor is characteristic of older or dried specimens, but was pretty inapparent on this soaking wet day.
As always, start with small amounts of edible mushrooms that are new to you. No Russulas are known to be deadly poisonous, but some (specifically those with an acrid taste) will make you lose your lunch if you eat them.