A great way to prepare these mushrooms to bring out their subtle flavor is roasting. Simply toss the mushrooms with a little olive oil and roast in a shallow baking pan in a 450 degree F oven, stirring occasionally until the mushrooms are golden brown (about 20 minutes). Add them to pasta dishes. Alternately, the mushrooms are great sautéed with greens, such as pac choi.
A few tips on using mushrooms from: http://www.tonytantillo.com/vegetables/mushrooms.html …
“Paper bags are commonly recommended for storing mushrooms. The paper bag will absorb moisture from the mushrooms, so consider putting the paper bag in a larger perforated plastic bag. This two-bag system will allow the mushrooms to breathe but not go dry. Store mushrooms on the refrigerator shelf, and not necessarily in the vegetable crisper drawer. Mushrooms absorb odors like a sponge, so keep them away from foods with strong aromas. Properly stored mushrooms should last several days. Don't clean or chop mushrooms until you're ready to use them. I routinely rinse button mushrooms in a colander, then dry them quickly in paper towels. With more delicate wild mushrooms, simply brush off dirt and debris with a mushroom brush (available at many fine cooking stores), or a clean paintbrush. More stubborn dirt can be removed with a damp cloth or paper towel. Most stems are in fact edible. After cleaning, a thin slice is removed from the end of the stem.”
