Prepare mushrooms by wiping them with a damp cloth - only wash chanterelles and morels under running water because they sometimes have sand in the gills. Sure you don't overcook them - and taste before adding salt or pepper.
Wild mushrooms are often best left whole, but if you must cut them, don't use a knife, just gently strip them with your fingers.
Spinach & mushroom salad: Mix baby spinach or rocket, thinly sliced fresh raw white mushrooms, parmesan shav ings, olive oil, black pepper and balsamic vinegar.
Sauteed mushrooms with red wine vinegar: saute shallots in olive oil, add mushrooms then splash red wine vine gar around the sides of the pan. Finally, add salt and pepper.
No-pasta mushroom lasagne: layer upturned large flat mushrooms covered with passata, mozzarella, olive oil, black pepper and thyme or basil.
Rice salad with wild mushrooms: soak dried mushrooms in tepid water for 15 minutes then squeeze dry, and put liquid aside. Cook rice in boiling water then drain, fry some onion until transparent then add sliced fresh and soaked mushrooms, parsley and salt, mix in the rice and some of the soaking liquid, serve with a vinaigrette of olive oil,lemon, parsley, chives, salt and pepper.
With garlic and parsley: slice large mushrooms or cut small mushrooms into quarters, add to a pan of olive oil, with garlic, finely chopped parsley and salt; cover on a high heat until the juice disappears.