At the SAVEUR test kitchen, we recently received a case of wild mushrooms (grey oyster, pioppino, lion's mane, golden enoki, shiitake, hen of the woods, and lemon oyster) foraged by Tama Matsuoka Wong and I was told I could cook them however I wanted. So I played around with technique and flavor: I made a chile-lemon oil using fresh chile, lemon zest, garlic, shallot, and thyme, and dressed the mushrooms before roasting, instead of sautéing. As long as equal-sized pieces are spread out on a baking sheet in a single layer, roasting at 450° F yields a beautifully golden product with a delicious blend of textures: the enoki get crispy, like fried onions, while the lion's mane takes on a tender quality, like seared fish. The best part is you can use as many types as you want. This recipe has become my go-to for any mix of mushrooms.