What to do with all those Fall Mushrooms...

I love mushrooms; chantrelles, shitake, lobster, king botele are all popping up in our BC forests now. Their savory quality finds friends in veg-heads & meat lovers alike. The recipe below intensifies their flavour and adds a salty, meaty level to their taste. You can also make this with a batch of mushrooms that's getting old to preserve them. Get wild mushrooms delivered to your door with the wild chef's best friend, skookum harvest in BC... http://skookumharvest.com/pb/wp_73e5d6b4/wp_73e5d6b4.html

Instructions:
Take any mushroom, the more complex the flavour the better - ie. shitake over 'moneys mushrooms', slice them up, toss them in olive oil and a good soy sauce, spread evenly across a baking sheet, put in middle of oven for 15 min or until the mushrooms sizzle and brown(don't dry them out completely though).

Now there are a billion things you can do...

1. Eggs with Parsley, goat cheese and mushrooms.
Poach some eggs or scramble them or whatever, chop parsley fine, throw everything in a bowl and eat with toast and butter.

2. Toss mushrooms in with fresh pasta, olive oil and a good parmesan. Simple and amazing.

3. Mix into scone or biscuit batter with some cheddar for a savoury delight.

4. Takes a spinach salad to another level.