Fresh mushrooms are truly a cook's best friend you need just a little something to dress things up or add a whole new dimension of flavor, your answer is mushrooms

Basic Preparation: There is no need to peel mushrooms. The only trimming they may need is the stem end, if it's dry, or the tough stem portion of Shiitakes or the root of the Portabella. All other mushroom stems may be prepared along with the caps.

Mushrooms can be sliced thick or thin, cut in quarters, coarsely or finely chopped using a sharp knife. For slicing or chopping large quantities, use a food processor with the slicing or wing blade attachment. If a recipe calls for just caps, twist stems loose or separate them from the caps with the tip of a knife.

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 twice.

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.

Mushrooms in Chinese Cuisine:
Mushrooms are a very important ingredient in Chinese Cuisine, Appetisers, Soups and Main Courses with Mushrooms are a delight for the Vegetarian. E.G. Hot & Sour Soup, Stir-fried Seasonal greens in Oyster Sauce, Spicy bean Curd with Mushrooms. Mushrooms also combine well with meats E.G. Stewed duck with Black Mushrooms in Oyster Sauce, Chicken & Black Mushroom Soups , Chicken & Bamboo Shoot Noodles with Mushrooms, Sliced Tenderloin with Baby Corn and Mushrooms. In Chinese Cuisine Wild Mushrooms are more Popular than the cultivated ones

Mushrooms in Continental Cuisine:
Continental Cuisine would be incomplete without mushrooms. From Classical dishes like Poulet Saute Chausseur, Champignon Florentine, Chicken Stroganoff, etc. to the contemporary dishes

Mushrooms in Indian Cuisine:
Dum Ke Khumbh, Mushroom Harra Piyaz, Mixed Vegetable Taka Tin, Dhingri Muttar, Mushroom Kundan Kaliya, Subz khushk Parda, Mushroom ke Kabab, Lagan Ka Mela, Mushroom Rajma Galouti Kebab, Gucchi (Morrel) Biryani, Gucchi Mattar Pulao etc. are the first choice for Vegetarians.