This one isn’t so much a recipe as a tip.

I’m quite a fan of mushrooms on toast for breakfast and believe that Jim, my dearly beloved, cooks the best mushrooms. We tend to buy chestnut mushrooms as we prefer the richer, nuttier flavour but the same method works for other mushrooms too!

Jim’s trick is to chop them and then cook them in a completely dry frying pan for a few minutes until they soften and change colour so that they “look cooked” and only then stir a bit of butter through them to serve. Cooking them in this way rather than frying them in a bit of oil gives them a better, less slimy, texture and seems to intensify the flavour. 
Best served on toast with real butter and a good sprinkling of black pepper. We also cook mushrooms using the same method to use in omelettes.