I never gave much thought to something as simple as sauteed mushrooms. That all changed after tasting some mushrooms which wowed me. So what sets apart a great dish of sauteed mushrooms from the mundane? Texture. A delicious sauteed mushroom is firm, browned or seared, and definitely not soggy. Seasoned with salt and a little pepper, a properly sauteed mushroom is a great topping to grilled meats, an omelet, or a lightly grilled piece of bread that has been rubbed with a little garlic.
I've found success in grilling mushrooms with the following procedure:
1) Use a non-stick skillet
2) Heat a tablespoon or two of olive oil over medium high heat.
3) Add sliced mushrooms (button, brown, portabella) to the hot oil. The mushrooms do not need to be in a single layer. Don't hesitate to add a lot to the pan, the mushrooms will cook down considerably.
4) Cook over medium high heat for at least 15 minutes. All of the excess moisture should be gone, and the mushrooms nicely browned.
5) Season with salt & pepper to taste.
Enjoy
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