Fresh mushrooms seem to go bad on me before I'm able to use them all so I always canned ones around. I'm not partial to any brand since they pretty much all taste the same so I just get whatever is on sale. The great thing about canned mushrooms too is that they're already cooked so you can just add them at the last minute and don't need to wait for them to soften unlike fresh ones. Tonight, I made my version of Joelen's Chicken with Mushroom Balsamic Cream using chicken leg quarters instead of breasts so they took a bit longer to cook. I served them over couscous, my favorite quick-cooking side dish and it was a comforting and yummy dinner!