From humble, mild white buttons to wild, woodsy chanterelles, hearty portobellos to delicate morels, mushrooms come in myriad shapes, forms, flavors, and textures. Foraging for wild mushrooms usually peaks in the fall and spring, but most commercially grown varieties are abundant all year round. Mushrooms are naturally rich in umami, making them delicious on their own, and an essential flavor-boosting ingredient in many recipes. They pair beautifully with cheese and eggs (quiche and omelettes come to mind); lend depth of flavor and meaty texture to broths, soups, and stews; and make great quick-cooking pasta dinners or side dishes, perfect for mid-week suppers. Most mushrooms are delicious when simply sautéed with a little butter and a splash of wine. But to go above and beyond, here are a few of my ideas: Roasted portobello caps stuffed with sausage and melty cheese; a sophisticated soup that layers on the fungi flavor with …