I make this a lot.
In olive oil, saute: chopped onions or shallots, garlic and a small chili. Add your minced mushrooms (or whole ones if they are very small; almost any type of mushrooms would do. I often use brown cap ones for this.) Add salt, pepper, balsamic vinegar, parsley, and more olive oil. Cook for a few minutes.
You can serve them on toast, with Parma ham. You can add crème fraiche, and serve over grilled chicken or tagliatelle. You can serve them as a tapa. You can stuff stuff with them. You can blend them with chicken stock to make mushroom soup… The world is your mushroom!