Mushrooms are easy to prepare and cook quickly. Try these easy preparation techniques.

Grilled or Broiled Mushrooms
To grill or broil mushrooms, spray them with cooking spray, or brush them with oil, salad dressing or a sauce and cook 4 to 6 inches from heat source, turning occasionally, 4 to 6 minutes. Portabellas are especially good for grilling and broiling. To grill smaller mushrooms, place them on a vegetable grilling rack or thread several onto a skewer to keep them from falling into the coals.

Sautéed Mushrooms
To sauté 8 ounces (about 2 1/2 cups sliced) white or crimini mushrooms, use a large heavy skillet; the larger the better so mushrooms won't be crowded. Heat 1 tablespoon oil or butter over medium-high heat until hot enough to gently sizzle a mushroom slice. The pan must stay hot enough to sear but not burn the mushrooms. Add the mushrooms to the skillet all at once. Cook, stirring occasionally until mushrooms are tender, liquid evaporates and they begin to brown, about 6 minutes. (Oyster mushrooms will take less time.) Season to taste with salt, pepper and herbs.

Braised Mushrooms
To braise 8 ounces (about 3 cups sliced) of any mushrooms except oyster and enoki, select a large heavy skillet with a tight-fitting lid. Saute mushrooms in 1 tablespoon oil until lightly browned, about 3 minutes. Add 1/3 cup beef, chicken or vegetable broth and 1/4 cup each finely chopped carrot and onion; bring to a boil. Cover skillet and simmer until mushrooms are tender, 3  to 5 minutes.

Roasted Mushrooms
To roast 8 ounces (about 2 1/2 cups halved or quartered) white, crimini or portabella mushrooms, heat oven to 450°F. Lightly oil, butter or spray with cooking spray a shallow baking pan just large enough to hold the mushrooms in a single layer. Toss the mushrooms with about 1 tablespoon oil and 1 tablespoon finely chopped garlic; spread them out in the baking pan. Season them with salt and pepper. Roast, stirring occasionally, until mushrooms are browned, 15 to 20 minutes.