This is more of an idea than a recipe, but it was so delicious I had to share. You can get my Basil Sauce recipe here.
The trick is to use a bunch of different types of mushrooms and cut them in a way to create an interesting variety of textures. Mushrooms contain a lot more water than they seem to at first, so it's also important to saute them for long enough that you get most of the excess water to evaporate so that the mushrooms can start to brown.
With a few spoonfuls of basil sauce thrown in at the end, the mushrooms turn into a beautiful medley of textures and tastes that are delicious as is, spread on crusty bread with a drizzle of balsamic vinegar, used as a topping for salads, or tossed with pasta.
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