Thank you Wee Kaz. I've sometimes wondered whether I'm cooking them properly (I'm not keen on them myself, but cook them for my family). I usually either slice, halve or quarter them, depending on the size, and fry them in a little oil and butter, as butter burns easily if used on its own. Looks like I have been getting it right, after all.
You can cook them in milk for a healthier version and they taste just the same as fried in butter. Alternatively, grill huge ones and melt cheese on the top!! YUM!!!
The best way to prepare mushrooms is to remove any packaging, and throw them straight into the bin as they are utterly disgusting and much too close to eating snails to make them anything other than vile.
Cook on a low heat in a frying pan with olive oil and a nob of butter, cooking them on a low heat gradually releases the juices, then 3-4 minutes before you serve them wack the heat up to medium-hot and splash some worcester sauce in there - lovely!