Mushrooms are almost all water in content... I dry sautée them.
Conventional wisdom about mushrooms dictates that you keep them dry -- brush them off instead of soaking or rinsing -- and then cook them quickly in a hot pan without crowding. The reasoning is that mushrooms act like tiny sponges and soak up water if you get them wet. Second, because mushrooms contain so much water, if you crowd them in the sautée pan, or don't cook them quickly, they'll steam instead of browning.
Dry mushrooms are very porous. When you heat up a pan with oil or butter and add dry mushrooms, they soak up the fat and never let go of it. You end up with browned but greasy mushrooms.
To dry sautée, simply add your cleaned mushrooms or other watery food to a hot pan that has nothing in it; no oil, no butter, no water, no spices. Nothing. The heat will release the liquids from the foods and they will brown and get a really nice texture. Stir often to prevent burning and cook until the natural juices have evaporated. You should do this over medium high heat.
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