Sauteed Wine Caps and Herbs

Winecaps are some of my favorite mushrooms to cook with because when they show up in the spring, they show up with full force in my mulched beds around my fruit trees. These burgundy capped beauts have a very earthy smell and taste to them, not unlike potatoes. When cooking them, in a similar fashion to lions mane, it is best to cook off some of the water before adding butter/oil and seasonings. Once they have released their water, I like to add butter, salt, pepper, and garlic. It's a simple combination that really allows the mushrooms flavor to shine but feel free to experiment with your favorite spices and seasonings!