Most sauteed mushroom recipes are one-dimensional. Button mushrooms, butter, garlic, done. This recipe takes a different approach — four mushroom varieties, a vegetable dust that adds spiced depth without heat, and Gold Gourmet Blue Cheese Sauce used as a finishing drizzle rather than a heavy coating. The result is a plate that works as a vegetarian main, a side to steak or eggs, or a share plate that disappears before anything else on the table.