You may have realised that I am a great fan of the artist Claude Monet. His favourite mushroom was a cèpe. A Frenchman once showed me how to cook them, then we all ate them outside in the sunshine. Never wash them, just wipe them clean. You serve them with the sauce in which you cooked them. Melt plenty of butter, then add shallots, garlic, and parsley. My French friends then add a meat stock, but we preferred a vegetarian one. Finally, just before serving, add double cream. Living here, you could add grilled button mushrooms to this sauce, or, as I sometimes do, stuff large mushrooms and cook in foil in the oven, before serving with this delicious sauce. So, enjoy your champignons!
Alternatively, see this month's recipe for Cream of Mushroom Soup, by The Tidy Cook