I have a chanterelle spot I visit multiple times every year, this year I got there maybe a week late for the summer flush and there were more than I've ever seen, but they were too far gone to eat. I was so disappointed.
Broiled portobello sandwiches are a great, quick meal. Cut the stem bit off, brush with olive oil, salt, pepper, garlic powder. Broil each side for 4-5 minutes (cap side up first), you can throw some mozzarella on for the last minute. Spread some pesto on the buns of your choice, put the portobello on and top to taste.
I like to boil them in hot water for ten minutes and then strain out the mushrooms.
Make tea or hot chocolate with the hot water and then lay on my floor for a few hours staring at the ceiling and talking to myself.
Outside of that, pan fried works well with most mushrooms and in most dishes. Just don't overcrowd the pan and learn to dry fry some species (lions mane for instance).
It's a bit complicated, but Lion's Mane po boys are yummy. Lion's Mane risotto is also excellent.
Most other mushrooms you can substitute for beef (shiitake and buttons) or chicken (chick of the woods).
It will be maitake season soon, last year I harvested 12 lbs of them from my usual spot. Made a gallon of cream of mushroom soup and dehydrated the rest.
It's been years since I found a good flush of chicken of the woods, which is my favorite. IMO it's the best meat substitute out there, if you cook it properly the texture is indiscernable from chicken breast and there really isn't much mushroom flavor.
I posted about how to propagate our fungal friends a little while ago in a thread about building soil with woodchips.
make mushroom slurry to jumpstart decay and soil building. Collect whatever random mushrooms you can find. Wear gloves if mushrooms in the area can be poisonous to touch. Collect buckets of rainwater/pond water/no chlorinated water (or leave chlorinated water outside for a couple days, or boil/carbon filter water treated with chloramine). Blend mushrooms with rainwater into a grey/brown slurry, dilute into larger buckets, pour mixture over woodchip beds, especially in shady/wetter spots that mushrooms like. Mushrooms that grow wild will take without any fussing about. When they do, keep propagating them elsewhere.
Risotto for sure. Also soup and just sauteed mushrooms with whatever. Mushroom salad and pickled mushrooms too. Can't forget pies and pasties either. I also dry them and use them in tomato sauces, bean patties and all over because we pick a lot of wild shrooms every autumn.
Finely diced mushroom (using an electric chopper is good for large quantities) fried down makes for a really good meat alternative or meat extender. Even better when you add some deceptively-named mushroom seasoning:
Call me overly cautious but I don't eat raw mushroom as I don't like the texture, which is good because I wouldn't anyway as some mushroom varieties contain agaratine which is mutagentic and carcinogenic.
Is it as carcinogenic as breathing while refilling a tank of gas or eating acrylamide-heavy fried food or getting some delicious benzene in that you get from many different types of soda? Idk. But it's still not worth the risk imo.
I make these with chickpea flour every once in a while. Most of them get eaten right off the draining rack and never hit the plate. Fucking stoned-ass munchie heaven.
I love mushrooms. I use them in my meals and I take mushroom supplement (I don't know if they help or not, but like to think they help me focus and BIOHACK myself)