The correct heat for the 'shrooms is medium, IMO. At that temp, you will evaporate moisture, thereby concentrating flavor, without burning the nushroom "skin". Also, try different brands of olive oil over time. EVOO flavor is dramatically different by brand. My eldest daughter loves "Colivita" while I love "Carapelli". One is slightly nutty in flavor, while the other reminds me of green leaves, like eating grape leaves. I detest the flavor of Pompei brand, but know others who love it. Then, add enough to get the flavor you want. Add a bit, then taste after it's mixed in. You'll know when you have it right.
And, for added flavors, you can add chopped bell-pepper, chives, onion, chopped black olives, capers, etc. You can really get creative with the dish. Just remember, add things in small amounts. You can always add more, but once the flavor is in the dish, you can't remove it.
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