Mushrooms are a neat condiment to a numberof things, and take on the taste and flavour of whatever you pair them with...
In my Ontarian ravels, I've passed through "Hearst" a small French community in the north largely aimed at lumber and tried to copy the "Companion" Hotel kitchen's recipe for mushrooms as a side to steak...whether I've nailed their recipe I will never know, but son #1 thrives on this attempt:
2 cups washed, stemmed, and thinly sliced mushrooms...
An ounce or two of olive oil, in a saute pan, heating, drop in the sliced mushrooms, over medium heat, add about two tablespoons of choped garlic, the same of low salt soya sauce, half an ounce of Worcestshire, and generously douse with onion powder, periodically mixing and flipping with a spatula...
This goes very well with steak and perogies, but son one can inhale this on the least excuse...