Also, pro tip on cooking mushrooms: They're much spongier than meat or tofu, and you really need to just start them cooking just in water or maybe a light sauce, wait till they suck that all up, then add your fat or heavier sauces. If you throw them right into an oiled pan, they suck up all the oil (or butter or w/e), and you have to keep adding oil to keep them from sticking, and you end up with them being heavy grease bombs.