I thoroughly enjoyed this meal, including the process. I had the window open to enjoy the much needed spring air and listened to the birds sing as I prepared the mushrooms and fresh herbs. The recipe called for shiitake mushrooms, button mushrooms (I used baby bella), and flat mushrooms (I used portobello), garlic, fresh thyme, fresh parsley, and lemon zest. The mushrooms were served atop a bed of mixed salad drizzled with olive oil on sourdough toast. The results were earthy, light and oh so good!