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Taking Suzanne's mushroom "burger" a step further, mix some minced garlic, black pepper and chopped rosemary into some mayo to make a spread for the burger buns. Prepare the mushrooms as Suzanne describes. Instead of lettuce, use arugula.
Mushrooms are like sponges, they absorb a lot of liquid - including oil - so don't overdo it. I find that the rosemary falls off the mushroom when it cooks so I infuse the oil with the herb first.
The gills are OK to eat and are actually quite flavorful. However, if I am using the mushrooms in a cream sauce I remove the gills because they turn the sauce an unappetizing gray color. (Tastes great, look awful.)

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