To cook or not to cook? And how?
A: While some mushrooms are terrific in their raw state, cooking often brings out the best in them. Mixing varieties when cooking is OK, but be sure to cut them in uniform chunks or slices so they will cook evenly. If using whole mushrooms, aim for mushrooms that are close in size.

• Roasting: Preheat oven to 450°F. Clean mushrooms and place in a roasting pan or shallow baking pan. Drizzle with olive oil and sprinkle with sea salt or salt; toss gently to coat. Roast for 20 to 30 minutes, stirring twice, until mushrooms are tender.
• Sautéing: In a skillet, cook cleaned, sliced mushrooms in hot canola oil or olive oil over medium-high heat until mushrooms are tender. Use 1 tablespoon of oil for every 8 ounces of mushrooms. Cook shiitake mushrooms for 4 minutes; button and oyster mushrooms for 6 to 8 minutes; and maitake mushrooms, broken into clusters, for 10 to 12 minutes.
• Grilling: Brush mushroom caps with oil (or a combination of oil and vinegar). Place on the grill rack over medium heat. Grill, uncovered, until tender, turning and brushing with oil once halfway through grilling. Sprinkle with salt and ground black pepper. For 8-ounce portobellos, cook for 8 to 10 minutes. For small mushrooms, use a grill basket and reduce cooking time.