Most mushrooms seem to play well together, I agree. Of all mushrooms, beech mushrooms are the only ones that I don’t care for. Strong tasting and unpleasant to my palate. Beech mushrooms from this producer are what I have tried:
Otherwise I have fun mixing and matching mushrooms in different combinations. I like to use three different types together for depth of flavor when I can. Risotto is a wintertime go-to, mushroom barley soup is nice, and sautéed mushrooms as Harters describes are hard to beat.
