I'm talking run-of-the-mill brown buttons. Try slicing them thinly and tossing them with shaved celery and garlicky vinaigrette. Or sautéing quartered criminis in olive oil with minced shallots and rosemary and mounding them on top of a sautéed chicken paillard (a thinly pounded chicken breast). Or try this recipe for Merede's Mushroom "Farrotto" with Roasted Butternut Squash and Shallots.