**Raw: To prevent discoloration, moisten the slices of mushrooms with lemon juice before serving raw. **White cooked: simmer for 5 to 10 minutes, covered, in a small amount of water with salt, butter, and lemon juice. As a result, the mushrooms will retain their light hue. **Stir-Fry: Heat the oil over high heat until it nearly reaches the smoke point. Cook, stirring periodically, until the mushrooms are golden brown and the water they have produced has evaporated. If preferred, add chopped garlic and parsley at the finish of cooking, which should take around five minutes. **Grilled: spray the mushrooms with a little vegetable oil or marinade, salt, and pepper and place them under the grill (10 cm or 15 cm from the element) for four to six minutes on each side, coating them with oil or marinade once or twice during cooking. **Preheat the oven to 230 ° C for roasts. Place the mushrooms in a gratin dish, cover with oil or marinade, and simmer for about 20 minutes, stirring occasionally. **Braised: brown the mushrooms, chopped into consistent size pieces, in a little oil or butter with salt and pepper. Cover and boil until soft, adding cream, chicken broth, or other flavorful liquid as needed. Keep the mushrooms warm, decrease the liquid, and cover them. **Stuffed: For this recipe, use the caps of big mushrooms. Remove the stems, cut them coarsely, and brown them in butter. Bind with cream or broth and add breadcrumbs, chopped almonds, pecans, or other oilseeds, chives, basil, or tarragon. Season with salt and paprika to taste. Coat the caps with olive oil, then stuff them with the filling and top with grated Parmesan cheese. Grill for 5 minutes before serving. Stuff them with an oyster or clam that has been seasoned with grated horseradish, mayonnaise, and a few drops of Worcestershire sauce. Alternatively, puree the feet with garlic, parsley, a little cream, and goat cheese in a blender. Stuff the caps with the prepared and grill them; **To make the vinaigrette or french dressing, sauté the chopped garlic in olive oil, then add the sliced mushrooms and simmer, stirring constantly. Cook for a minute or two after adding a few tablespoons of wine vinegar and white wine, then season with salt and pepper. Serve warm or cold. **In mushroom duxelles, this method may be used to make sauces and fillings, as well as to prepare meat and fish. It may be used to any recipe where a mushroom taste is desired. Chop an onion or shallots finely and brown in a butter and olive oil combination. To extract the juice, cut the mushrooms and squeeze them in muslin or cheesecloth. Season with freshly ground nutmeg, salt, and pepper, then add them to the onion (or shallots) and simmer until all the liquid has evaporated. Allow to cool before storing in an airtight jar in the refrigerator. **Stuffings, omelets, flans, and quiches are just a few examples. **In a sandwich with peppers, eggplants, and onions; in sauces to complement meat or fish Separately grill the mushrooms and veggies. Use portobello hats for this, since they have a meaty texture; **in a salad, marinate them overnight with pieces of cauliflower, sliced carrots, and sliced green onions in a vinaigrette. Serve with a few pieces of nuts if preferred; **In soups, use milk, yogurt, or cream. Before integrating the dried mushrooms into the mixture, finely grind them to get a creamy texture. In this barley soup, which Jews consume during the Hannukah holiday. Sauté the onion and celery in oil with fresh and dried mushrooms that have been soaked ahead of time. Add pearl barley, tomatoes, and chicken, beef, or veggie broth after around ten minutes. Cook for 45 minutes, or until the barley is soft. Serve with chopped parsley and dill, salt and pepper.