It depends on the mushrooms. The main thing is to have the pieces of a similar size, in order to cook evenly--so very small ones could be left whole, while larger ones could be halved, quartered or sliced. If you've got a mixture of different types, that would be more important than if you just had a pound of little white "button" types.
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It depends on the mushrooms. The main thing is to have the pieces of a similar size, in order to cook evenly--so very small ones could be left whole, while larger ones could be halved, quartered or sliced. If you've got a mixture of different types, that would be more important than if you just had a pound of little white "button" types.