I've had them raw on salad, not bad, though usual complaints about raw mushrooms should be considered for those without iron tummies.
As for recipes, if they are dried, soak them in 50/50 water/white wine or sake or beer to rehydrate, save the water you soaked them in.
If they are fresh, recipes usually call for some or most of the stalk to be cut off, and sometimes a cross cut in the top of the cap (or just chop em up if biggies).
Ok What kinda food do you like Hip? If I have edible mushrooms on hand when I'm cooking, I tend to toss em into whatever veggies i'm steaming of sauteing. If I'm frying up a steak or something along those lines some are nice to toss in with that as well.
I really like Japanese style cooking. Now hold on don't skip my post yet, I'm not going to make you eat anything raw. Lemme give you a teriyaki salmon recipe that is just delicious:
Salmon Teriyaki
Oily fish is best for teriyaki;' the glaze tends to overwhelm the taste of more delicate fish. Salmon, mackerel, fresh tuna, and halibut all make delicious teriyaki, as do scallops, which are an alternative in this recipe. Buy fish fillets or steaks complete with skin; both thick and thin salmon steaks work well in this recipe.
Serves 4
2 small salmon steaks
salt
4 ounces fresh shitake mushrooms, cleaned
4 small tomatoes
2 ounces bean sprouts, wahed and trimmed
2 ounces snow peas, topped and tailed
vegetable oil
TERIYAKI SAUCE
1/4 cup dark soy sauce
1/4 cup sake
2 tablespoons mirin
1 tablespoon sugar
PREPARATION
Salmon: Rinse the salmon steaks under cold water and pat dry. Cut them in half lengthways to make 4 pieces and cut the bone. Rinse the salmon again and pat dry.
Vegetables: Cut off and discard the mushroom stalks and cut a neat cross in each cap. Halve the tomatoes, trim the bean sprouts, and cut the snow peas diagonally into 1-inch slices.
Teriyaki sauce: Mix the ingredients in a saucepan and stir over medium heat until the sugar has dissolved. The sauce can be used immediately or cooled and refrigerated. Marinate the salmon in a little sauce for 10 minutes. Drain, reserving the marinade.
TO COOK
Heat a little oil in a frying pan and saute' the vegetables for 2-3 minutes until they are cooked through but still crisp. Remove, drain, and keep warm.
Wipe out the frying pan and add a little fresh oil. Heat the oil and saute' the salmon over medium to high heat for 1-2 minutes, until slightly browned; turn gently and brown the other side. Be careful not to overcook.
Drain off excess oil so that the pan is fairly dry. Pour a little teriyaki sauce over the salmon and continue to cook for a few minutes, turning and basting the steaks so that they are well coated.
TO SERVE
Remove the salmon from the pan and serve on individual plates. Simmer the remaining teriyaki sauce until it is thick and syrupy and with big bubbles' be careful not to over-reduce it, as it burns easily. Spoon the sauce over the fish, add the warm vegetables, and serve immediately.
Alternatively, grill the salmon: thread each piece on 2 skewers, brush with oil and broil under high heat for 2-3 minutes on each side. Twist the skewers from time to time to stop them from sticking.
While the salmon is grilling, simmer the sauce over medium heat until it becomes thick and syrupy, and starts to make large bubbles as it boils.
When the salmon is nearly cooked, brush with the reduced sauce a few times and continue cooking until the salmon flakes easily when tested with a fork. Serve with sauteed vegetables.