My mushroom hunt yielded ten pounds of mushrooms, but the only ones I could positively identify as edible were the painted suillus, a rather insipid bolete. 

Chicken Marsala with Wild Mushrooms
(serves two)

2 t. vegetable oil
4 skinless, bone-in chicken thighs
1 onion, chopped
5-6 cloves garlic, minced or pressed
2 T. chopped fresh sage
1 lb. (or ¾, if you’re using something like shiitakes, with less moisture) wild mushrooms, sliced
½ cup Marsala
1 cup chicken stock

1. In a skillet big enough to hold all the ingredients, heat the oil over high heat. Add the chicken thighs and brown them, about 5 minutes on each side. Remove them from the pan, turn the heat to medium, and add the onions. Cook until they are wilted and begin to brown, 8-10 minutes. Add the garlic and sage and cook a few minutes more.

2. Turn up the heat a bit and add the mushrooms. Cook until almost all the moisture cooks out of them. The time this takes varies considerably, depending on the mushroom. My painted suilluses took a good 20 minutes. Use your judgment.

3. Add the Marsala, stock, and chicken thighs, and bring the mixture to a boil. Reduce to a simmer, cover, and cook until the chicken is done, about 20 minutes (this varies with the size of the thighs). Remove the thighs and, if necessary, reduce the sauce to a saucy consistency. Serve over rice or orzo.

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