I was hoping for something like oyster mushrooms, but the market today was devoid as apparently they have been finicky this season: either growing faster than they sell or not much at all.
Nevertheless, crimini make for a great base, with a good deal of shitake (about a ½ lb crimini, ⅓ lb shitake). Sauté onions and shallots, add sliced mushrooms, salt and pepper. De-glaze with the juice of a lemon and a splash of brandy.
And voilà: baked in a partially prebaked tart shell with a mixture of crème fraîche (8 oz.), egg yolks (3), fresh thyme, and topped with anchovies.
(Modified slightly from Tartine [Prueitt and Robertson, 2006])