Instructions: For 8 ounces mushrooms (about 2-1/2 cups sliced):

1. Select a large (10 to 12-inch) heavy skillet. Make sure the mushrooms will not be overcrowded or they will steam.

2. Heat 1 tablespoon oil (or 1 tablespoon butter until it foams) over medium heat until hot enough to gently sizzle a mushroom slice. In order for the mushrooms to brown, the fat must be hot enough to sear (but not burn) the mushrooms.

3. Add mushrooms all at once; increase heat to medium-high since the cool mushrooms will reduce the temperature of the fat. Cook, stirring occasionally, until mushrooms are tender, liquid evaporates and they begin to brown, about 6 minutes. Sprinkle with a pinch of salt and coarsely ground black pepper.

Variations

Before adding mushrooms, saute about 1/2 cup chopped onion or slivered red bell pepper in the oil until edges begin to turn golden, about 5 minutes.

When adding mushrooms, also add about 1/4 cup slivered ham and/or 1 teaspoon each snipped fresh thyme, rosemary, marjoram or other fresh herbs (or 1/2 teaspoon dry).

After lightly browning mushrooms, add 1/2 cup red or white wine; bring to a boil; cook, stirring frequently, until wine is almost totally evaporated, about 5 minutes OR instead of wine, add 1 tablespoon soy sauce; bring to a boil, stirring constantly; cook until soy sauce is evaporated, about 2 minutes.

When mushrooms are almost done, stir in 1 teaspoon minced garlic and two tablespoons chopped marinated sun-dried tomatoes.

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