If she is making something that is easily segregated, she will add mushrooms to my portion.
I do like several varieties, but I think my overall favourite ones are white buttons, and the larger white variety if I'm stuffing them. Some stuffed ones make a nice surprise in a big bowl of pho, but you have to have a filling that holds together, and egg is the only binder I've found so far.
I also like to add some stuffed shrooms to one of my fall favourites - creamy garlic basil pesto pasta (usually linguini) with the shrooms scattered on top of the noodles with big prawns and cashews. SUPER easy, and not all that much work for a dish that some people find elegant haute cuisine, for some reason, and virtually everybody finds delicious.
On the lime aspect, I have made Hot And Sour Soup several times with lime juice as the acidulent, and added some chopped cilantro at serving time. A departure I find quite nice, and my late best friend Helen found to be her absolute favourite soup. She was a big fan of cilantro, and a HUGE fan of lime, so it was kind of a no-brainer.
Always enjoy talking food! 
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