On another thread I've described how to dry and preserve wild mushrooms.
This morning we spent a few minutes picking chanterelles and a couple of small 'lobsters for tonight's dinner (bone-in rib eye).
This is how I prepare fresh wild mushrooms for serving:
First a quick wash under the tap with a stiff brush. They already have a lot of water in them. A few seconds won't allow them to absorb more water. Then into a large pan. Don't crowd them too much. Low heat uncovered. After a few minutes you'll see water collecting in the pan. Tilt the pan so the water goes to one side. Spoon off the 'liquid gold'. Save it. When the mushrooms have completely sweated out all their moisture add a couple of T's of clarified butter. The mushrooms will absorb the butter like little sponges. Gently saute them until they are a soft golden brown. With the butter I like to grate in a little nutmeg. Now you can use the mushrooms anyway you like. Tonight I'm making a cream/mushroom/cognac/mushroom liquid sauce to serve with the rib eye.
I got twice the amount of liquid than the photo shows BTW.
We eat the little lobsters. IMO they are the best wild mushroom in the forest around here. 'Meaty' and an exquisite flavor.