Mushrooms definitely. The compartments are very good for simmering foods in butter, including beurre a l’escargot, have yet to cook anything still in its shell though.
I’m more likely to make the furikake shrimp fritters (second recipe in this link https://justbento.com/handbook/recip...ikake-fritters ). But you can have some Vichy style carrot going at the same time.
A plus point for me is that I can mix up oils and cook things in olive oil, butter, coconut oil, mayonnaise, chicken fat - all at the same time. With all of them, each of the pan compartments only needs a tiny amount - it’s like bathing in a bucket.