This weekend the mushroom capital of the world, Kennet Square, held it's annual mushroom festival. Though I did not have the pleasure of attending, one of my culinary-partners-in-crime did and brought me back some ridiculous Phillips Mushroom Farm's mitake, "hen of the woods" mushrooms. After a long shift and a couple of drinks, we cooked up these bad boys. For me cooking mushrooms is about simplicity, and bringing out the wonderful flavors of the fungi. For this recipe I was fortunate enough to have some habanero-infused olive oil on hand. This is not necessary but I enjoyed the subtle heat the oil gives the mushrooms.