Wipe mushrooms clean with a damp paper towel or soft brush; avoid soaking
Trim tough stems if needed; slice or leave whole based on preference
Pat dry thoroughly to help browning
Heat a skillet over medium-high heat until hot
Add 1–2 tbsp oil or butter per pound of mushrooms
Add mushrooms in a single layer; avoid overcrowding
Cook without stirring for 3–5 minutes to brown
Stir and continue cooking 5–10 minutes, until moisture evaporates and edges brown
Season with salt near the end (or after browning) to prevent excess watery release
Add aromatics if desired (garlic, thyme, rosemary) for the last 30–60 seconds
Finish with butter, lemon juice, pepper, and/or herbs to taste
For roasting: heat oven to 425°F (220°C), toss mushrooms with oil, salt, pepper; spread on a sheet pan; roast 20–30 minutes, stirring once, until browned
For grilling: brush with oil, season, grill over medium-high heat 4–6 minutes per side until tender and browned
For sautéing smaller mushrooms: reduce cook time to 6–8 minutes total
For thick-cut mushrooms: increase cook time to 10–15 minutes total
Use cooked mushrooms within 3–5 days in the refrigerator
Reheat gently in a skillet with a splash of water or butter to restore texture