Mixed mushroom quesadilla – brown beech, white beech, shiitake, white, and cremini mushrooms all dry sauteed individually, plus caramelized onions, italian blend cheese for meltiness, and aged cheddar for flavor.
So. Good. 
Last night I topped a rare pan seared London broil with that most plebeian of mushrooms, the lowly plain white: brushed off, sliced thick, cooked in butter and peanut oil with minced sweet onion, fogged with tarragon and ground pepper, and doused in some PN which was allowed to reduce while the steak sizzled. It was delicious and accompanied by a butter lettuce salad.
I love white mushrooms, so flavorful when cooked properly. They get a bad rap!
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that looks great
