SAUTÉ: For each eight ounces of mushrooms, melt one tablespoon butter or heat one tablespoon oil in a large skillet. Add mushrooms; cook and stir until golden and the released mushroom liquid has evaporated, about 7 minutes. Don't over crowd the skillet or the mushrooms will steam rather then brown.
ROAST: Put mushrooms in a shallow baking pan; drizzle mushrooms with fresh lemon juice and olive oil; season with salt and pepper. Bake uncovered at 400 degrees for about 20 minutes or until brown, stirring occasionally.
GRILL / BROIL: Preheat grill or broiler. Prepare mushrooms as you would for roasting. Arrange on skewers or on the rack of a grill or broiler pan. Cook 2-3 inches from heat, brushing occasionally with butter or oil. Cook for approximately 5 minutes per side.
MICROWAVE: Mushrooms cook extremely well in the microwave. Simply place whole or sliced mushrooms in a microwavable dish; cover and cook on HIGH(100%) power for two to three minutes, stirring once.
CONVECTION OVEN COOKING: Preheat convection oven to 375 degrees. Place mushrooms on a lightly oiled 13 x 9-inch sheet pan. Brush caps lightly with oil and lemon juice; sprinkle with salt and pepper. Roast for 4 to 7 minutes.