Buy 1 pound for 4 to 6 servings. Buy clean, firm, moist mushrooms which are free of spots.
Clean by brushing well. Do not wash unless loam (aka dirt) clings to them. If it is necessary to wash mushrooms, was quickly; do not soak. Do not peel unless skin is tough. Leave whole, or remove stems and chop fine, leaving caps whole.
Cook in a covered skillet in 1/4 cup butter or margarine for 8 to 10 minutes. Season with salt and pepper.
Serve as a hot vegetable, or combine with other freshly cooked hot vegetables.
Prepare mushrooms as suggested. Excellent served raw in salads and vegetable trays.