I don’t have any interesting tips, to be honest. If anybody on here does, please chime in. I make a lot of stews, and I usually simply drop the mushrooms in without any extra prep.
For instance, for lunch today I made split peas with carrots, spinach, and lion’s mane mushrooms.
I tore them up in my hands and just plonked them in. They are good when you don’t want to use meat, and a package of one large and two medium costs $5 around here. This package lasts me for 3 meals (although Klara doesn’t eat mushrooms). People say they taste like crab meat but I don’t really see the likeness.
Lion’s mane is tender to the touch, so I added it at the end of the cooking process. With shiitakes, on the other hand, I’d put them first because they are tough and take forever.
I’m seeing the mushroom dude again tomorrow and I’ll buy some unusual mushrooms. I’ll post the recipe of what I do with them. In the meantime, if anybody has any suggestions or tips, please share.
Clarissa's Blog 
I love mushrooms but my kids cannot deal with them so I unfortunately rarely cook them these days.
My favorite way to cook them is with butter, sage, white wine. I slice them in half or quarters. Brown butter in a pot with sage and a garlic clove. Add mushrooms, squirt white wine or water, cover, turn to low and let them cook in their own water/steam. When they’re cooked they will have a nice sauce with them. Serve on rice or couscous or pasta with a splash of pasta water and parmigiana (I don’t buy it anymore bc it’s too expensive, but if you can afford it it’s a nice addition).
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“with butter, sage, white wine”
What do you mean by ‘sage’? The dried herb I grew up calling sage in the US is actually ‘summer savory’ in a lot of the world… and what the world calls ‘sage’ is ‘salvia’….
Has usage converged now?
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Thank you for that sage advice. Ha! I have never used sage, on anything, if forgettory serves. (Salman Rushdie and I both have forgetories where oue memories should be!) In my brain, it seems more like something witches put into their brews or incenses to cast a spell. But I must try it now with mushrooms. This is exciting!
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When in doubt, you can always fry stuff in a pan with a little oil or butter and some salt. Mushrooms come out great upon pan frying and you can eat them instead of meat or put into things like risotto (after frying), stir frys (great instead of meat, fry with other veggies), various sauces, you can also stuff pastries with them, etc. I often make a side dish of onions, carrots, and mushrooms, seasoned with some salt, pepper, and parsley.
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