Seared king mushrooms, in olive oil, garlic, rosemary, chilis, with a dash of sesame oil, rice vinegar, and lavender.
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Also, tip for cooking mushrooms in general: If you throw them right into a pan with oil or another fat, they’ll be little grease bombs. This is because mushrooms are very spongy, so you’ll want to put them first into the pan with only a tablespoon or two of water, or a light sauce, then add oil only after they’ve sucked up all the water.
Straight into a dry hot pan works pretty well too! I found that the umami flavor is better when oil is added after they’ve shrunk
