1 pound mushrooms
3 tablespoons olive oil
1/4 cup dry sherry
1 teaspoon thyme
1/2 teaspoon rosemary
Cook the thinly sliced mushrooms over high heat with the oilve oil for about 10 minutes. Add the thyme, rosemary and cook for about 10 more minutes. Reduce the heat and add the dry sherry. Return the heat to high and cook until the sherry has evaporated. Season with salt and pepper.
Jannie has the basic scheme right but if you are doing a lot of mushrooms don't hesitate to drain off the water and throw them back in the pan. In the restaurant we cook 10 lbs at a time in a roaster in 2 steps. In the initial one they're cooked to get the moisture out then drained. Step two is putting them back in a screaming hot pan with clarified butter to brown.
slice them, heat large skillet on medium-high heat, add butter when hot, when foaming subsides add mushrooms to skillet (do not crowd them in the skillet), saute till brown. Let the mushrooms sit and brown, don't be too quick to stir them. Keys are high enough heat, don't crowd the skillet, don't stir.