Sautéing: (The most popular way to cook mushrooms)
For each eight ounces of mushrooms, melt one tablespoon butter
or heat one tablespoon of oil in a large skillet. Add mushrooms.
Cook and stir until golden and the released juices have evaporated,
about five minutes. Don't overcrowd the skillet or the mushrooms
will steam rather than brown.
Microwaving: Mushrooms cook extremely well in the
microwave. Simply clean and cook as follows: Put eight ounces
thickly sliced mushrooms in a microwaveable bowl (no oil or butter
needed); cover and cook on HIGH (100% power) for two to three
minutes stirring once.
Roasting: Place mushrooms in a shallow baking
pan, Toss with a little oil and roast in a 450 F oven, stirring
occasionally until brown, about 20 minutes. Use about one tablespoon
of oil for each eight ounces of mushrooms.
Grilling or Broiling: (Preferred
for larger capped mushrooms like Portabellas and Shiitakes) Lightly
brush caps and stems with oil to keep them moist, and season
with salt and pepper. Grill or broil 4 to 6 inches from heat
source for 4 to 6 minutes on each side, brushing again once or
Seasoning: Mushrooms are very
similar to meats and other vegetables. Virtually any and all
seasonings go well with mushrooms. If serving as a side dish,
use seasonings compatible with the main dish.