I have come across many articles explaining the proper way to cook mushrooms, and I always disregarded them... too long and intensive for my massive batches of mushroom stuffing and vegetable sautées. But I was wrong, so wrong. Don't follow my mistake and give those mushrooms the respect they deserve.

WATER

Lay off. Don't wash. Mushrooms are like sponges, drown them and they will turn rubbery. A little dirt is good for you, think minerals. 

SPACE

Don't overcrowd the pan. Think of each slice like a burger. Sear and flip and lock in those juices. 

FAT

Don't hold back. Go crazy. Butter (for flavour) + oil (for temperature control).

SALT

Hold off to the end. Salt during cooking and you will draw out the liquid, which leads to rubber shrooms. 

LEAVE THEM ALONE

Don't stir and flip... you're not caramelizing onions. Let them be, sizzle and sear their way to crispy juicy mushrooms goodness.