If you're in the mood for pasta, this recipe is great to use as a base for sauce; just add a splash of white wine a quarter cup of cream and three tablespoons of grated cheese if you're not doing the vegan thing

An easy recipe I used to make some sodium free mushrooms that still taste great! Under cook the mushrooms if they are meant as a pizza topping as they will continue to cook with the pizza.

This mushroom dish has less calories and loads of dietary fiber; such a healthy dish for you! I often make this to assist my body's immune system. It's cooked with my favourite butter taste.Saute the mushrooms over high heat, otherwise too much moisture will be retained.I used one pack each of shiitake, shimeji, and king oyster mushrooms this time.Enjoy your own arrangements such as adding hot chilli pepper or other mushrooms. Recipe by meg115

At first I only used butter and black pepper. Then I kept on adding things each time I made this dish.You can use vegetable oil instead of olive oil, and sake for the white wine. Recipe by Hamumaki

For mushroom lovers

I wanted to cook a dish that can be prepared in bulk.Use as much mushrooms as you prefer.It is delicious to eat as it is, but you could also top it on chilled tofu or toss into a salad.It'll keep in the fridge for 1 week.Add powdered dried sardines (about 2 tablespoons) for a boost of calcium. Recipe by Piyomame

I got some requests for easier ways to make big batches of cooked vegetables to use in other dishes, so I came up with this. It's really convenient to buy lots of mushrooms and marinate them since you'll have them on hand.Of course, these are good in pasta or salads. They're really good for kenchin soups or simmered dishes too!Remove the stems from the mushrooms, and pull them apart without washing them. If you wash them, they'll get soggy. If they're dirty, you can lightly wipe them off with a paper towel. Feel free to use olive oil instead of vegetable oil, if that's what you'd prefer. The dish will turn out delicious either way. Please adjust the amount of pepper to taste. Recipe by Hokutokinoko

We love to have appetizers when grilling. They are great to go along with a good conversation with friends.This recipe for mushrooms is a great choice. It is simple, easy to prepare and delicious.

I love the flavor of balsamic.There are no special tips since you just need to mix the ingredients together.The sauce itself may seem too rich and salty when you taste it, but once it's mixed with other ingredients, it'll be perfect.I like lighter flavors myself, so if you're the same, I think you'll enjoy this. Recipe by MeguBroaden

"Marinated Mushrooms"by Hokuto Kinoko to make a recipe for a savory pound cake (I reduced oil to the minimum, added more flavors, etc.) and this is the modified recipe.1) Don't wash the mushrooms before use (they will lose their flavor). 2) Don't soak the mushrooms in water after blanching (they become watery and don't blend well with oil). 3) Cool slowly so that their flavor seeps into the oil. This dish is more delicious if you leave them at room temperature and cool naturally. Recipe by tearstar

I served mine over lettuce and had it for lunch. Sprinkled some parmesan cheese on top. Sooo.. Goood...