Fresh mushrooms add flavor, texture, and interest to meals. There is no need to peel them. Trim 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. You can enjoy mushrooms raw or cooked. SautÃ©ing is the most popular way to cook mushrooms. Spritz a pan with a small amount of oil, water, or broth. 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. Microwave mushrooms by putting eight ounces of thickly sliced mushrooms in a microwaveable bowl; cover and cook on high (100% power) for two to three minutes, stirring once. Roast mushrooms by placing them in a shallow baking pan spritzed with a little oil and roast in a 450-degree F oven, stirring occasionally until brown, about 20 minutes. Larger-capped mushrooms like portabellas and shiitakes can be grilled or broiled. Lightly spritz 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, spritzing with oil or water once or twice. Virtually any and all seasonings go well with mushrooms.