Eringii mushrooms have great visual appeal. It’s possible to compose dramatic looking dishes with them, but I think they taste best with simple preparations.
I usually serve them as a side dish with two or three other options.
This dish only takes a minute of active preparation, as I can just slice some in half, set them in a skillet with a bit of sizzling butter on medium heat, let cook until slightly browned on one side, flip, and after a minute or so, finish with a splash of soy Japanese sauce.
Butter and soy sauce is a magical combination.