Tiger Lily wrote:
<snip>

> only use canned mushrooms in s'ghetti sauce as if you use fresh ones,
> they turn out like the canned ones do

Not, IMHO, if you cook them properly. I always sautee them in olive oil and
a little butter over fairly high heat. First the mushrooms will release
their liquid, then it will evaporate and they will brown nicely. Mushrooms
cooked that way are completely different from mushrooms that are just put
into dishes raw, which have a texture that to me is distinctly off-putting.
Like canned mushrooms. Yuck. But to each his own.