This simple recipe produces super flavored mushrooms. The trick to getting them perfect every time is to do very little to them and let them sauté until the water is totally gone and they are left in their own oil plus the starting oils. This works best for any button shape mushroom. Slice as thick or thin as you like. Colored mushrooms have more polyphenols than white, but white will work too.

Note the stainless steel pan. To make the pan nonstick let it get hot over a medium-high heat until water balls up and dances. Then add oil and food (hot pan, cold oil). Leave the food for a little to let it crust and release from the pan.

This is how they should look when you start. It seems like too much for the pan but hang on. Drizzle in some olive oil, add mushrooms and keep on medium-high heat. I like to drizzle more olive oil and/or sesame oil on top and a sprinkle of salt and pepper.

Then leave them alone and wait for the sizzle. Keep waiting. The mushrooms will start to release their water and then you can give them a gentle stir. Stir now and then, not a lot. When the liquid builds up stir well then leave alone for the liquid to evaporate. It may take 20-30 minutes. If the heat is too high the mushrooms will burn and not release liquid. Heat too low will boil off even slower.

They will eventually look like this. Keep going until there is no more liquid and only mushrooms in oil. You will hear them sizzle.

This is the finish. No liquid in the pan. The mushrooms have incredible flavor. They can be eaten right away or stored in refrigerator for later (or both).

Extra flavor tip: Stir the mushrooms and press down while moving mushrooms to deglaze the pan using the residual moisture in the upper layer mushrooms. This adds even more flavor and helps clean up the pan.

Cooking tip: Clean stainless steel while hot. Empty the mushrooms into a container and add a little soap and water, allow the steam to help release anything remaining.