There are few culinary pleasures that can match fresh-picked porcini (boletus) or chanterelle mushrooms, sauteed in butter with a pinch of salt.

Your supermarket white mushroom doesn't come close! I also like to saute steamed green beans with sliced shiitake and persley. Mmmm!

As for the magic variety, it disagrees with my stomach, so I go for the lysergic.

Cheers,
Michael