This is one way i like to cook mushrooms. In this one I'm using Saffron milk caps (Lactarius deliciosus), a mycorrhizal associate of Pine trees, they're found in autumn/winter in Southern Australia. Other mushroms can be cooked this way including Oyster M, Elm Oyster M.(incorectly called Shimeji in Aust.) Agaricus spp. (the common cultivatedMushies), Shiitake, Wood Ear M. , Shaggy Manes etc. Clean and slice mushrooms slice onion and fry in oil add a sliced fresh chile add mushrooms and salt, stirring over med-high heat for a few minutes add some Epazote (Chenopodium ambrosioides), cause I'm doing Mexican flavours. > other herbs that work well are Thyme, Tarragon (use the real one), Oregano or Parsley< Add 1/2 -1 cup of water and cover to steam for about 5min. Here I've made a fresh salsa, then served the mushrooms on fresh warm corn tortillas spread with a bit of sour cream and topped with the salsa. Saffron Milk Caps are easy to identify. Carrot-coloured latex will bleed from any cuts made in the gills near the stem and they will bruise and age an unattractive greenish colour. They're brittle and can be snapped when the hollow stem is bent. they dont reduce in volume as much as a lot of other species. The texture can be a bit sort of 'grainy' and not to everyones liking. If you cook them long enough the texture changes. They're also really nice placed gills up and grilled on a bbq (over charcoal best) after dressing with olive oil , garlic and salt. In Europe they are often preserved in jars with salt, though I've not tried that yet. Even the Peppery milk caps (L.piperatus) is supposed to be rendered edible with the salt treatment.