I've never prepared any of these mushrooms fresh before, and i want to be able to taste them each individually -- to compare/contrast the flavors, but i want to cook them all for one meal (tonight). Should i cook each batch separately, so their juices don't commingle and influence each other?
I was thinking of keeping the preparation simple, just a combination of pan-sauteed/braised with shallots and time. should i consider a splash of sherry, or would that obscure the taste of the mushrooms?
if anyone has tips about cooking times or other preparation ideas or techniques for any of these mushrooms, i'd appreciate it.
i was thinking about rounding out the dinner with a simple whole wheat pasta (maybe with some bacon?), a couple of eggs (scrambled, fried, soft-boiled), and braised arugula.