I gotta confess--I'm a sauteed shroomaholic. If they're on a restaurant menu, odds are close to 100% that I'm ordering them. And I've been known to whomp 'em up in the kitchen, too. It occurs to me, however, that there must be a well nigh endless array of wonderful methods for preparing these babies, and that's what I'd like to read about in this thread. So, what are your best methods for sauteeing mushrooms, be they humble buttons or the haughty morels you ferreted from the underside of a damp stone in yon glen?