You must use those big flat field mushrooms with the wonderful black undersides. Peel them and sauté slowly in a heavy saucepan with olive oil and a little butter. Turn them from time to time. They are delicious with fried/grilled bacon and steamed spinach. And maybe a nice pork sausage.
Roger Collis
Roger has earned world-wide recognition as a business travel guru through his weekly column, 'The Frequent Traveler,' in the International Herald Tribune; and as a contributing columnist for the New York Times. He has been described as the dean of business-travel journalists in Europe, who ‘created the template for business-travel columns in newspapers worldwide.’ An actor and broadcaster, Roger provides the many voices offered by Voicesetcetera.com.