The Spring issue of Edible SF has a lot of great stuff in it, especially an article by Foodist author Darya Pino Rose and a review of Michael Pollan's new book Cooked - both of which I am excited to read.
Most useful of all is a step-by-step guide for making chicken (or pork) with mushroom sauce, from the San Francisco Cooking School. Mushrooms are a treat we rarely enjoy at my house because fungus is almost never featured in our CSA box. But I'll buy some this time and do it up right, with salad or greens on the side.
--- After dinner follow up:
The instructions for pork were great, the meat really does let go of the pan when it is ready, so I knew when to flip it! I ate almost all of the sautéed mushrooms before they made it into the sauce, but luckily I'd planned for that and had extra.