I invariably overcook them. They end up all shrunken and dark-colored before I know it. How do you cook them just right? And how do you make them absorb the seasonings instead of the flavor just coating the mushrooms? Do you marinate them? I had fresh porcini mushrooms sauted with garlic and white wine on a bed of sauted creamy spinach at an excellent Italian restaurant. Heavenly! I want to recreate it at home. Anyone with a recipe for this? Thanks!