Such ceremony with enoki mushrooms
On my way to making this vegetable salad on Serious Eats. The original recipe says to handle the mushrooms in this fashion:
Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the enoki, season with salt, and cook until crispy and brown, 3 to 4 minutes. Sprinkle the cooked enoki over the salad. Drizzle with the dressing, season with salt and pepper, and scatter with chives. Serve immediately.
Ignoring that part, I cut the bottoms off the enoki and spread them out in cast iron; into a a layer as wide as the burner flame on medium. As soon as I heard water escaping, I dropped a bit of salted butter on top and made sure to tilt the pan for even coverage. Because I’m a busy lady in the kitchen, no mise can save me from other tasks — I plonked my Lodge cooking iron on top of the mushrooms to press them for a couple minutes.
The resultant fungus was now more lattice: crisp and buttery. I didn’t bother to flip them because the white stalks were steamed enough and balanced out the texture. The next day, they are no longer crisp but if you jostled them, the threads are like cold, thin butter noodles.