Mushrooms have a wide variety of flavors and intensities. Some are rich and strong, others gentle and subtle. Knowing this makes cooking them a challenge, but one worth pursuing. Especially if you can find ways to cook them in a manner that enhances or brings forth their rich flavors. One method I taught at the Wild Mushroom Identification Class is called dry-sauteing.
This method is used to concentrate the flavor of a wide variety of mushrooms. In this photo (provided special thanks to Hank, one of the students at the class) it is mainly chanterelles (Cantharellus cibarius
). They are set in the pan on medium low-to-medium heat, without anything else in the pan. No oil or butter, just yet. You let them cook so as they seep water out, but make sure that you stir them enough so they do not stick or burn. If there is a lot of liquid, you can speed up the process by poring some of the liquid off. Saving this liquid to flavor other things can be great, too.
Now, you can either store them or eat them. If you want to store them for later, throw them in a ziplock bag and stick them in your freezer. They can keep this way for a long time.
I like to throw in a little olive oil and cook them in it for a few minutes, then take them off the pan. Cook some veggies, and perhaps some eggs, then throw in the mushrooms at the end so as to not over cook them.