Fresh wild forest oyster mushrooms

[Warpy]

14. Oh, yeah, sing it loudly

Sometimes the best way to do anything is to keep it really simple so that you taste the main ingredient, not a bunch of "layered" flavors that obscure its taste.

My favorite mushroom prep for supermarket button mushrooms, brown or white, is to saute them in butter over fairly low heat. Before they've started to dry after producing their juices in the pan, I grate a little nutmeg into them. Done, and wonderful served on toast. If I've done a large amount, I put the remainder in the fridge to use in mushroom and Swiss cheese grilled sandwiches.