Work with fresh mushrooms. Old mushrooms that are a bit dried out won't have enough moisture for this method.
I find a relatively stick-free pan like cast iron or hard anodized aluminum works well. If you have a non-stick-free pan, you'll need to stir more frequently to keep the mushrooms from sticking to the pan in the beginning.
- 1/2 to 1 pound of fresh cremini, button, or porcini mushrooms, cleaned and sliced 1/4-inch thick
- Sprinkle of salt (optional)
1 Add mushrooms to a hot pan: Heat a large relatively stick-free skillet on high heat. Add the sliced mushrooms and stir. Lower the heat to medium high.
You can sprinkle the mushrooms with salt at any point during the cooking process.
2 Stir frequently. Once the mushrooms heat up to a certain point, they will start releasing their moisture. Moderate the heat so that the mushrooms are hot enough to release moisture, but not so hot as to get too browned or dry up.
3 When the mushrooms have given up most of their moisture, remove from heat (about 5 to 10 minutes).
Swirl in a little butter for flavor, sprinkle with salt, pepper, or parsley, deglaze the pan with some marsala, or use the cooked mushrooms as part of another recipe.