How To Cook Mushrooms
Now that you've mastered the different varieties of mushrooms, here are some basic guidelines for cooking them all.
Crank the oven to 400°, cut the mushrooms into bite-size pieces; toss with olive oil, salt, and pepper; and spread in one layer on a sheet pan. Roast until well browned, 12–30 minutes, depending on the mushroom.
Generously coat a sauté pan with olive oil and set over medium-high heat. When the oil shimmers, add mushrooms in a single layer, leaving a little room between them. Don't touch for a couple minutes, until the undersides are nicely browned. Toss and cook other sides for another couple of minutes, until brown, then season with salt and pepper.
This is a gentler sear that yields juicier results. Follow the steps for hard searing, but after the first toss, add salt, pepper, and aromatics — say, minced garlic and/or fresh herbs — and keep tossing. The mushrooms will release their juices and begin to steam. Stir for about four minutes, until tender, and finish by folding in a small knob of butter.