Since mushrooms release liquid as they cook, it’s important to get the process right, or the results can be pale and watery instead of deeply browned. The trick is high heat.

 

TO PREP: Trim discolored stem ends from 1 pound mushrooms. Either wipe the mushrooms clean or rinse briefly and pat dry, then thinly slice.

 

TO COOK: In a 12-inch frying pan over high heat, melt 2 T. butter. Add mushrooms and stir until all the moisture has evaporated and mushrooms are browned, 8 to 10 minutes.

 

TO SERVE: Season with salt, pepper, and fresh herbs, then use sautéeed mushrooms to liven up anything from chicken breasts to eggs Benedict. Mix with chopped tomatoes for a bruschetta topping, toss into a spinach-feta salad, or stir into polenta.