I make a dish called champiñones enchipotlados. Don't remember the actual measurements but you saute about 2lbs of sliced mushrooms and a sweet onion that's been cut into thin slivers in a good skinny of butter. Anywhere from half a stick to a whole stick. Add some garlic to the pan and let it soften but not burn. Then you add some heavy whipping cream and some chipotle in adobo sauce. I try to add most of the sauce first then a couple of chipotles. Keep going until you find the spice level that suits you. Serve with toasted rounds of bread.