Note about mushrooms

I met a professional mushroom forager/grower a few months back. She was nice enough to cook up some of her offerings for a tasting. So in addition to some freshly foraged chicken of the woods, and freshly harvested oyster and lion's mane mushrooms, I learned the best way to maximize the flavor of mushrooms: sauté in plenty of butter over medium heat until near caramelized before adding to its intended dish. This works for all 'shrooms, including supermarket button mushrooms and rehydrated dry mushrooms.