[jyl]

For supermarket white or brown (cremini) mushrooms, I either slice thick or quarter, then sauté in plenty of butter and some salt and pepper. Hot enough for long enough to get the mushrooms very browned and crusty. No added liquid, dry is preferred to soggy. Those mushrooms don't have much flavor so they need the browning, butter, etc.

For Asian dried mushrooms, they have lots of flavor, the issue is that after soaking they are kind of soggy. You can then dry-cook them to browned and crusty but it takes time. I usually wet-cook (braise) them in some sort of liquid - stock, rice wine, etc.

Stuff like shiitakes, portobellos, etc - I think it is tasty enough that I don't work very hard at cooking them. Saute in olive oil and salt works for me. Or roast.