How Do I cook these?

Do the Dry Saute' Method

Here's How

Use your fingers to shred the mushrooms into small pieces. The best way to do this is to tear them with the grain, or along the gills if they are oyster. The mushrooms with crunchy stems like our Pioppino or Chestnut, you can just go ahead and use a knife to cut them up into small pieces. 

Use a cast Iron, or stainless pan, heat it up until hot. DO NOT ADD OIL OR BUTTER, YET. Without over crowding the pan, add the mushrooms in a single layer. Allow the water to release from the mushrooms. To speed up this process, you can add a pinch or two of salt. You will need to stir frequently but the pieces will end up sticking to the pan, this is okay. Use a couple table spoons of water, broth or wine to de-glaze the pan. Keep stirring until most of the moister has evaporated from the pan. Now is the time you can add your preferred butter or oil. You can also season to taste. You can now add your mushrooms into any sauces, soups, or on top of your pizza or just eat them like this.