if you think portabellas, creminis, or white button shrooms are a bit boring, try this:
the next time you are going to fire up your grill, prepare some portabella caps beforehand by removing the stem and any dirt, rub the cap with evoo and turn them gill side up, drizzling a balsamic vinegar dressing into them. let marinade for an hour or two, then pour out any excess marinade and put them onto the grill over medium low heat still with the gills up.
after they've grilled for a little while and are getting soft (when you can see some liquid forming in the cap), crumble some gorgonzola, fontina, locatelli, or cheese of your choice into the gills and cover with a deep pot lid or something to help melt the cheese.
once the cheese has melted in, remove from the grill and slice into quarters and serve with crusty italian bread slices for and appy.
for the creminis:
slice the mushrooms and saute for a few minutes in evoo. a lot of liquid will come out of the mushrooms. using a slotted spoon, carefully remove the mushroom slices and set aside. reduce the liquid left in the pan a little, then add butter and some fresh herbs like thyme, marjoram, or sage. return the sliced mushrooms to the pan, toss to coat, add some salt and pepper to taste.
this goes really well over steak, or as a side dish with roast chicken.
for white buttons:
this is similar to the creminis, but i like to halve the mushrooms instead and saute in grapeseed oil for a few minutes, then just add a good splash or three of whatever red wine you are drinking with (or before
) dinner. simmer on high heat until the mushroom liquid and red wine reduces enough to almost be a sauce, and add butter to round it out. again, salt and pepper to taste, and serve as a side.
i know you said that you don't like shiitakes, but i love them as well as my family, so we put them in everything from stir fries, to soups, to wherever we can add them, lol. and yes, you have to remove the stems.
one of my favourite ways of making shiitakes is sort of a stir fry/steaming technique that also includes baby bok choy.
start by heating up a wok and stir frying some ginger and garlic in peanut oil, then add a bunch of cleaned/rinsed whole baby bok choy and small shiitake caps. stir fry for just a minute or two, add a good couple of splashes of soy sauce, and a tbsp or so of fish sauce. stir fry for another minute, then add a half cup of chicken stock and allow the mushrooms and bok choy to simmer for another minute. when the bok choy are softened enough, add a little cornstarch slurry to thicken the liquid into a sauce, then ladle everything into a serving bowl.
i like to serve this with thinly sliced london broil and a side of white rice.
hope this helps.