The trick to perfectly sauteed mushrooms is all in the timing. Achieving a meaty texture that's never slimy or rubbery means cooking them at a higher heat for a longer time. Saute mushrooms until all that moisture is gone...then saute 'em a little more for golden color, crisp edges, and irresistible flavor!
Heat a 12" skillet over medium high heat. Add the olive oil and butter and heat until the butter melts, then foams. See Note 3.
Add the mushrooms and toss to coat in the fat, then increase the burner heat to high. See Note 4.
Saute undisturbed for 5 minutes. Give the mushrooms a good toss, then saute another 5 minutes. Continue to saute undisturbed, tossing once every 5 minutes, until the mushrooms have released their water content and the water content starts to cook off. See Note 5.
Around the 20-minute mark, the water content be completely cooked off and the mushrooms will start to sizzle in the remaining fat. At this time, decrease the heat to medium high.
Cook 3-4 more minutes at medium high heat, stirring frequently, or until the mushrooms have turned golden brown and the edges are crisp.
Add the garlic and saute with the mushrooms, stirring frequently, for 1-2 minutes.
Pour in the wine, soy sauce, or broth. Continue cooking and stirring until the liquid stops bubbling and the mushrooms have absorbed the liquid.
Season with salt and pepper, then stir in fresh herbs. Serve right away, and enjoy!
Notes
Note 1. Clean mushrooms by gently brushing with a damp paper towel, or by rinsing until cool running water. I know that conventional wisdom advises against rinsing mushrooms, but I swear it's totally fine! Rise quickly under cold running water, but DO pat dry - I fold them into a cotton tea towel and give them a gentle shake to avoid bruising.Note 2. It's best to use both olive oil and butter. Olive oil has a higher smoke point (the point at which a fat will burn) than butter, which means the butter won't burn and become bitter. Using both in combination allows you to saute at a high heat while yielding buttery flavory.Note 3. The butter foaming is a visual cue that the water content in the butter has melted and is now hot enough for cooking.Note 4. We like to use a rubber spatula for sautéing mushrooms. Mushrooms are delicate and a spatula won't cause bruising.Note 5. If you're confident in the kitchen, feel free to pour off some of the water content instead of allowing it to cook off - you won't lose much flavor, especially if you deglaze with a flavorful liquid like wine or soy sauce. To do so, hold the mushrooms in the pan using a large slotted spoon, then gently tip the pan sideways over the sink until the liquids drain off. This should speed up the cook time by 5 minutes or so.