There isn't mushroom for debate

I filmed in a restaurant in the middle of Burgundy that specialises in mushrooms - Auberge de L'Artre. The chef there, Francis, knew more about cooking mushrooms than, well, most... Here's his technique: put your chopped mushrooms into a dry pan, quickly cook off the moisture moving them constantly (like a wok chef), then add tons of butter, a dash of salt, cook without burning the butter. Boom. Crazy delicious.

As an experienced home cook and being a french dude, when I'm cooking mushrooms I'm starting with the mushrooms by themselves in the pan on medium heat, no need to add anything because they contain the water already. Only after I got rid of a decent amount of their water contained inside, I'm adding a little bit of butter WITH the oil ! The oil has a higher smoke point than butter and is going to prevent the butter form burning. The butter is interesting here because it's gonna help get a nice color and add a nutty flavor (what we call in french beurre noisette). Then for example, after mushrooms have shrinked decently, I'm gonna add some fresh diced garlic and cilantro or parsley (according to your tastes) 3 min before the end (be careful with garlic because it doesn't like high temperature and will become black and bitter if not used properly). The most common mistake is that people are not patient and wanna do everything fast. But good cooking takes time and patience and often the best results are achieved with low temperature and patience (you get also to keep all the good vitamins). Of course sometime you need medium to high temperatures to obtain the "Maillard reaction" (crust and caramelization), but it has to be controlled and monitored carefully. keep in mind also that Mushrooms are acting like little "sponges". That's precisely why they go perfectly with recipes like beef stews etc, (what we call in french : "plats en sauce" literally "dishes with/in sauce")

I think the water trick fails when it's done as you described, using water as a 1-to-1 replacement for oil - you need far less, JUST enough to keep the mushrooms from sticking and to coax them into giving up their own moisture. Using a very sparing amount eliminates the issue of having to wait for all of that surplus water to evaporate and you can move on to the oil very quickly. Drier is better!

I actually just wash the mushrooms off and throw ALL of the mushrooms in the pan dry because of how much water is in the mushrooms. I’ve noticed that most of the common ones that you get in the little cartons in the grocery stores will typically just spill out of all their water and will use that to stop sticking and burning.

No idea about mushrooms but eggplants work in a similar fashion: when you first add oil to sauteé eggplant it gets absorbed almost immediately but as the eggplants cook it "returns" the oil back to the pan. Took me a couple of tries and a very angry Brazilian mom to tell me why my eggplants were always so oily lol.

Psychedelics are just an amazing discovery. It's quite fascinating how effective they are for depression and stress disorders. Saved my life

Well, I use the anti water trick. I slice all the mushrooms and give those slices some time to dry (from a few hours to a day in the fridge). It makes the spongy things inside the mushroom more kind of brittle and they seem to absorb less water, also they have less water in them to start with. Remember your slice of bread, it's like you let it dry out a bit, as if it went a little bit stale. You get more flavorsome roasted mushrooms that way and you don't have to cook them as long. It's similar to frying a steak, you want to pat down the steak to make it dry, it'll have a much nicer crust then.Use oil, but use somewhat dried mushroom slices. Faster, more tastier, and less oil absorbed. This also works with onions, slice them thinly and dry them a bit. You can thank me later.

I'm not classicaly trained, so take my advice with a huge pinch of salt(!), but I think I found a pretty solid way of cooking mushrooms back when I cooked an obscene amount of "full english" breakfasts in a busy British pub. I found cooking evenly sliced mushrooms in a third of their volume of water with a pinch of salt, pepper and sugar would produce this gorgeous and umami-filled mushroom "broth", which would then turn into a sort of concentraited mushroom syrup once cooked further, then once they were cooked down to that stage and the syrup was thick and just barely clinging to the mushrooms then I'd then turn the heat up to high and saute them in a little butter very quickly to colour them to a deep mohogany colour. They were a little "rubbery" in texture like how you experienced Adam, but for me, the flavour was more than worth that sacrifice.

"Everybody gets things wrong sometimes, but the French culinary establishment is often both wrong and snooty about it, which is a punchable combination." I am home, Adam.

Holy macaroni - 10 minutes and not one loose sentence. 100% informative. You have a new subscriber

I eat sauteed mushrooms almost every day, there are some things Adam got wrong here. Here are my 4 tips for the most delicious, juicy, carmelized mushrooms you have ever had. (Dont sautee them in water). 1. Cutting them in much larger peices (For Crimini and Baby Bella I almost always do halves) and starting with a very hot pan will allow you to get a beautiful browned color (Maillard reaction) on the outside while not shrinking the mushroom too much and keeping the center juicy, tender, and flavorful. Add the oil first and wait until it spits when your throw a drop of water into the pan to put them in. Putting mushrooms in a cold pan and adding cold oil will never give you the best results. 2. You should wait until right before you take them out to season them, as Adam mentioned the salt aggresively dehydrates the mushrooms and results in a pan full of water and a leathery shrunken mushroom. 3. I would use a lot less oil here then Adam is using - you really only need enough to barely coat the bottom of the pan to eliminate sticking and transfer heat (on a stainless steel chefs pan). The mushrooms may appear more "dry" in the pan then normal veggies but that is only because the oil has been absorbed into the very outer layers of the mushroom. When you pour them out of the pan and you get a slick of oil (9:55) its a good sign you overdid it. 4. Don't stir them so much! I see Adam is constantly stirring here, which is disturbing the browning process by flipping the mushrroms and allowing the hot sides to cool off before the browning reaction has occured. You want to give the mushrooms a chance to develop the crispy layer, which won't happen if you're constantly stirring the pan. 5. Using these steps, you should be able to sautee beautifuly browned but still juicy mushrooms in less than 5 minutes. It takes less time in a hotter pan.

When you cover the pan with a lid for two minutes, you can very quickly make them push out their own water, remove the lid and evaporate it quickly without adding any extra water. I think that way you get a higher core temperature more quickly, which is why it works

Personally for me, I absolutely love the dense meatiness you get when you boil the mushrooms and all their flavour concentrates because they shrink to be so small. It's great with whole mushrooms, add whatever spices and flavors you want and finish with some butter or olive oil.

Why I season my soil not my mushroom

I've been gathering, eating and cooking wild and farmed mushrooms for around 50 years. While cooking, mushrooms are like a delicate, young, little child and need your full attention. I have found the best way to cook the cremini farmed type is to start with a pretty hot, dry pan and toss the mushrooms in, sliced or chunked, constantly moving them to prevent sticking but also to allow each one to touch the hot surface and start to brown, even if just momentarily. Seriously, dont look away, dont walk away, keep moving them around in the hot pan. This method seems to lock in the majority of the moisture if done correctly and doesnt burn the food either. As the level of brown gets to my liking, I then make room in the pan off to the side and then add a small amount of oil or butter to this blank area so it has time to heat up BEFORE it is touching the mushrooms. DO NOT put cold oil on semi-cooked, hot mushrooms! And only use as much oil or butter as you think is needed to coat the mushrooms. Turn the heat down as needed to prevent burning. Season to taste and enjoy!

If you do the dry method with a bit of salt, they release their water much faster. So I usually just do a ton of mushrooms and some salt in a dry pan and the thermal interface is there pretty quickly. I didn't even realize people brown mushrooms in oil because they're just so tasty already, but I also know pretty much nothing of cooking and this is the only cooking channel I watch lol.

I've noticed this intuitively too. I wasn't sure why I preferred to traditionally cook mushrooms, but I felt when I used the water method they were too dense. Thank you for the explanation, it always makes me a better cook to understand the underlying mechanisms!

I'm curious how my method works with store-bought mushrooms, but for fresh foraged mushrooms, I've learned to heat them in a dry pan until a little after the water comes out, then add oil (specifically butter) and finish. This works fantastically for porcini, which is pretty similar to a giant button mushroom. I usually end up with nicely crisped slices.

An alternative is to semi dry the mushrooms before using them. I usually leave foraged mushrooms in kitchen towel in the fridge for a week or so prior to use. I find the flavour is intensified and there's less fluid in the pan to worry about

Here is what I figured out: You can also add salt very early. This helps to draw moisture out of the mushrooms. Remember that mushrooms are ~90% water. Unlike the water method you cook for a shorter time and so they end up less leathery. And unlike the traditional method you usually don't need to add more oil because at that stage the water starts to come out. Just cook until the water is evaporated and then some of the oil comes out and you can brown them. I noticed that this works better the riper / softer they are (when their heads are mostly open)

I've started just throwing them in a dry pan with some salt. I find they don't actually stick that much, and the flavour I get from them is INCREDIBLE! The texture is fine for me..

my new favourite cooking channel !! i love how you explain these culinary techniques so scientifically :)

You just explained so much to me. I am totally with you on mushroom texture, and I never knew how to explain it.

A similar trick I got from Dan over on America's Test Kitchen is microwaving your mushrooms first, it produces something similar to the water trick except it's easier to separate the shrooms from their liquid imo (and you can save said liquid for later to enhance your sauce or something) and as such there's less "overcooking" But I'm also very much in the traditional camp but only add fat at the start, don't add more, the fats will just come back out after a while

i agreed with the problems you had with the water method, so i modified it slightly. i use far less water, and i cover and steam the mushrooms, this partially collapses the shrooms, then i add oil to brown, and since the steaming only half cooks them, they don't get nearly as firm. i work in a kitchen, on a griddle, so i use a squirt of water from the bottle i have on hand (a couple tablespoons), and i put the griddle cover lid thing over it while i get the rest of the sandwich going.

I cook my mushrooms with butter, and I cook them lightly. It more reliably distributes the heat, even when it is absorbed into the hyphae, tastes better than any cooking oil, and by the end it browns *super* nicely. They taste cooked, remain 2/3 the size, are very juicy, and don't piss water all over your food. I don't like wetting them to clean them, because they get slimy. And when they're slimy like that, they just leak all over and take longer to cook properly.l, in my experience. Give butter a try! :)

If you add any water then the surface of the pan will cool down significantly and you won't be able to get any colour on the shrooms. The water they release is enough to prevent sticking and temper the high heat, but you will have to shake and toss them to prevent burning. This will be a very fast cook and you should add oil only after they start releasing water. You won't need much and it will allow you to enhance them with flavours like garlic, herbs 👌🏻

I cook it with butter before adding them to my pasta at the last second. It tastes so great. I love how the mushroom absorbs that butter taste.

I have to say, I tried the water method, and I feel like this is the first time I've successfully browned a mushroom in my life. I didn't mind the extra toothesomeness. I feel like it added to the meaty texture.

I suspect this has already been addressed, but when you use the water method, drain the pan after a few minutes on high heat to let them express their internal water, reserving the liquid. If you want a really crisp texture, use the water method and when the mushrooms are at your desired texture, remove them from the pan, toss them with a starch like corn or potato starch or wheat flour and then give them a quick, hot shallow fry in a fat. They won't absorb as much and they'll have a crisp exterior. Personally, I have no problems cooking mushrooms on extremely high heat with just a little fat as long as I do it in batches, though I usually use a (functionally non-stick) wok. One final thought on the water-method generally - why use water? Why not add some flavor? I'll have to try the technique out using things like wine, brandy, stock/broth and maybe even milk or cream and low heat?

I live in the Loire Valley where most of France’s Champignons de Paris are grown (white button mushrooms). I was astonished when I first saw French friends PEELING mushrooms before cooking. Now I do the same! Heading off now to try your water trick. I’ve learned so much from you Adam!

Personally instead of water, I add small amounts of stock. I find the mushrooms taste better, and the fat in the stock helps control sticking. By only adding that small amount of liquid and regularly topping it up, you gain a lot of control as to when the browning phase starts and as an added bonus the stock usually creates some fond in the pan which can be deglazed into a nice mushroom sauce.

Salt the mushrooms in the pan, it speeds up the moisture drain for good brown mushrooms. Alternatively, if you like the water mushroom, maybe cook them with an onion for flavored moisture at least.

Whenever I’m browning mushrooms for a soup I start with a bit of oil and salt, then as the oil starts to dry up I turn the heat a bit lower and pour a bit of soup stock into the pan and keep cooking with that. Since the mushrooms are going into a soup anyways it’s fine to remove them from the pan before it all boils away so you can get the desired texture while filling the mushrooms with the flavour of the broth before they go soggy. The best bit is putting the remaining mushroomy broth in the stock I freeze for the next time I make more stock. I’ve found that this method of cooking mushrooms to go in soup works quite well and also elevates the next stock I make.

This is the most interesting video I have seen in a long time! Thank you

There's a third method, usually used for cooking a ton of mushrooms at a time: Put pounds of mushrooms in a deep pot, add a little bit of cold wine and cold water and turn on the heat. Put a lid on the pot and steam the mushrooms until they start expelling water. You can now remove the lid and cook away the water. I've seen this method done with ice cubes and wine too.

having experimented with sautéed mushrooms a lot myself… this filled a few gaps in my understanding of the whole thing. very cool video, as always, good pace, fun writing, interesting conjectures and little experiments. loved it

Underrated channel. This was the video that sent me on a journey

Love watching your demonstrations ❤😊

As chef john says, first we make em wet, then we make em dry and then we make em wet again. Works for me. Sometimes i find hack videos or technique videos overwhelming (america's test kitchen I'm looking at you) edit: i wash my mushrooms, add them to a hot dry pan with salt and some butter

Whenever I've used this method, I'll typically just pile up the mushrooms at one side and dump out the extra water once I've gotten them to the doneness I'm looking for. It still takes a little bit of feel, but it definitely controls it way more

Nice video @Adam Ragusea. I'm trying it today. One note: Though it sounds counter intuitive, water does not evaporate only at 100 Celsius, it can evaporate under any temperature above its freezing point, only much less so under its boiling point. At low pressures even below 0 C. Otherwise, we would never see clouds without oceans, seas, lakes and rivers literary boil. It does boil at 100 C at 0 m altitude and normal atmospheric pressure.

I add a cup or so of water at the start and boil them at the max setting on my induction stove until the water is (mostly) gone once I'm at that stage I add in butter and saute until slightly crispy and golden brown. This saves me a lot of time as I only need to actively babysit the mushrooms for a few minutes near the end, and I have never had problems with their taste or texture. I sometimes do something similar with eggplant when I want them completely browned and dissolved into the sauce - this also helps thicken the sauce with less flour or starches.

I really appreciate your concise, down to Earth explanations!

Most interesting and useful mushroom content since Alton's episode on mushroom cleaning and water absorption. Thanks!

Delighted you've discovered the fried slice, keystone of any Full English/Welsh/Scottish/Irish Breakfast 😃👍

Been doing this for years, as I'm a forager. Funny how this is my favorite video of yours, man. :)

I make a mushroom based "cheesesteak" in which I use a copious amount of Worcestershire sauce in the first stage of cooking, then add beef tallow for browning to finish. This makes the most savory "cheesesteak" style sandwich I've ever had. (I may or may not also use a bit of MSG) But I find that the sponge-like nature of mushrooms to absorb whatever you put in the pan with them is an amazing way to just compound savory flavors.

I want you to host a reboot of Good Eats please, you already have the same cadence as Alton Brown, love to discuss food science, and edit like the show, it's a match made in heaven.

Tahnk You...another perfect one... So true...cooking it in water makes them unplesantly watery and too elastic also without any taste. hot oil, sliced masrooms, short cooking just untill they get some color...is what tastes the best

I usually give them a quick dry roast in a non-stick pan with a bit of salt, let them shrink by roughly a third their original size and then hit them up with an appropriate amount of fat. Never had to deal with any torrents of hot oil and water or add too much fat and end up with oil dripping mushrooms.

Instead of oil or water, use a dry pan and high heat - the water gets pushed out of the mushroom fairly quickly, you will start to get some browning, and once they get to the doneness you're looking for, add in a small amount of oil or butter for flavor.

You can also drain the pan when it's full of water instead of waiting for it all to evaporate. Then you can add back some oil and fry them without overcooking. You can also reuse the water (juice) you got out to make a sauce!

That cut from dropping the mushroom down and it being a piece of bread is for some reason weirdly satisfying as a transition lol.

I can buy mushrooms in a tin if I want pre cooked mushrooms. My grandma cooked with them and It reminds me a little bit to her and the chewy pork schnitzel she made with the mushrooms. But fresh coocked mushrooms in oil are also okay. Just different.

My home town is famous for wild eatable mushrooms (Yunnan, in case anyone wondering). When we str-fry cook mushrooms back home, we use a lot of oil, almost like deep fry, then drain the excess oil before serving. It's delicious!

I'm glad Adam articulated something I feel as well with regards to the water method. I wasn't sure if it was just my preconceptions messing with me, but the mushrooms felt "overcooked" even as Dan Souza told me that was impossible. I myself prefer the mushrooms partially cooked and still having a bit of plumpness to them when eaten. Thanks for pointing this out Adam.

I sometimes cook my mushrooms in quiet a bit more water and letting all the water reduce down then you have a very condensed flavor and if you like you can take the mushrooms out and make a sauce with the water you cooked them in.

Happy to see you have discovered fried bread the staple of the Full English breakfast.

When I saw this hack, I was sketchy about it and kinda ended up having the same problem. Rather than putting too much and slowly using less, I did the opposite. I figured if I've been cooking mushrooms with oil in the past, a worst-case scenario is water spits up like usual. Then, slowly, I added more and more water for the initial process until I felt like I had the ratio perfect. I figure even if you don't use enough water, you're still using less oil, and that's the main goal. I've never actually cared about the tiny bit of oil that splashes up. I just want my mushrooms to absorb less oil.

If you want to limit how long it takes to cook off the excess moisture, you can pour of quite a bit of the liquid once the mushrooms have squeezed it out. That lets you get to the "add oil and brown" step faster, mitigating the risk of over cooking the mushrooms.

Good demonstration brother keep up the good ones

i wish everyone would be into food science, i’m no expert by any means but it’s so fascinating. the more i learn the more i wanna keep learning.

While the compromise IS an extra dish to clean, one option is to just strain the mushrooms after most of the liquid has come out in the water method. Works especially well if you've got somewhere else you can use the liquid (IE deglazing a pan you've seared meat on)

Good job Adam releasing a video about mushrooms on 4/20 ;)

I should try this, I love well done browned mushrooms.

I cook my mushrooms in a dry pan with lots of stirring. Starting with a cold pan gives the mushrooms time to release some of their own water before they burn. And once that boils off they are usually flat enough to get some browning on the bare pan. It’s a little higher effort than using water/oil in a hot pan but the result is great. The mushrooms are tender and flavorful without being saturated with oil.

Completely dry method until browning starts and the mushrooms are drying out. Then you add oil and salt and pepper. Greatest way to get both a superior taste but also a lovely aroma.

Hey adam i remember watching you for 3 years and i just wanted to say thank you for showing me how to cook;)

The subtle jiggling of the mushroom prop as he shakes it gives me both joy and anxiety that it will fall apart.

This is so good! Thank you!

I do the same thing with eggplants and it works great. Without water, they just absorb all the oil

Note that the oil on the sated mushroom might influence it's sinkging behaviour. Regarding overcooking mushrooms: If you try to fry mushrooms which are made of lots of little parallel tubes (Internet says thats boletes in English), they will fall apart and become a mushy mess. But that might be due to the structure on a larger level than the molecular one.

I always cook them in a dry pan, then towards the end add some garlic and butter/oil. Never fails. Best way I've found yet. Although I've never tried water, not sure I ever will.

Interesting as always 😊 Although you didn't mention the difference in taste between the two methods. For me at least I feel that the mushrooms cooked in water first has a much stronger "mushroomy"/umami flavour than the conventional method, why is that? Maybe more of the glutamate in the mushroom is released during the water phase and concentrated on the surface when the water reduces and you fry them in oil, giving a more imidiate umami taste? The mushroom definetly gets smaller and a tiny bit tougher as you mentioned, but I don't mind that in exchange for the taste😊

I like the denser texture. I find the softer texture of mushrooms cooked the conventional way to be extremely unappetizing, even if its encased in a more crusty brown surface. I'll always use the water trick, I love it. I wonder why you didn't try to just empty the water out before they shrank too much. Fresh mushrooms, especially the white button and baby bella variety have very little flavor anyway, whatever flavor you lost out on by dumping the water I don't think would be a big deal.

I put a cover on the mushroom pan, with a little salt. As the water releases, drain it off into a side dish (usually 2 drains, maybe 3). Ideally, remove the mushrooms reheat the pan adding oil or butter and the mushrooms to crisp them up, but you can just heat in the pan too. That mushroom water on the side will make an excellent addition to the dish, or can be the basis for a quick mushroom sauce.

Just used the wet method to cook some common white mushrooms as a side for chicken parm. Used some of the oil from the chicken to finish the shrooms. *chef's kiss* Delicious

Okay head chef here. my fav method is to shake them in a bowl while adding oil and salt then wait like 5 to let the salt draw the water out and put them in the oven on the highest heat till they're brown. Try this with whole king oyster mushrooms for example

The texture and taste of mushrooms had always been a huge ick to me, but the water method, when my partner tried it recently, honestly made me a mushroom enjoyer.

ALMOST the way I do it! I never relied on certain parts of instruction taken from internet sources but came to it mostly through experience. In fact, I do not add any water nor oil for the first many minutes cooking mushroom in the pan. Water plentifully comes out of them while cooking - so THERE is the water needed. I add the oil only when most of the water has gone.

Adam, you should seriously try the method I use. I initially add the mushrooms to a pan heated medium high and let them cook until they release their water, flip then wait till all water is evaporated. Then add your oil and brown until they are the desired texture. The advantages of doing it this way is that you use far less oil and you can also make them very crispy if you so chose this way because you push most of the water out.

Ragusea... You can just pour off the water when the mushrooms are at the ideal pt. Thats what i do with them and with meats as well. Like, i like to actually pour off the liquid from ground beef after i pour in a bit of water (or white wine, or for me; vinegar) to deglaze it a bit the first time. I then brown up the meat properly in just my cast iron with whatev residue liquid/oil is left, and then readd the liquid which gets absorbed so much more back into the meat (or mushrooms) I love that method bcuz it gets me juicier meats and shrooms, while also havin crispy browned bits

The rule of avoiding water when cleaning mushrooms is actually very applicable to chanterelles. They are straight up sponges and will absorb so much water so quickly that they will get all slimy if you dont immediately put them in a pan to dry sautee afterwards.

They also get more waterlogged cooking them in water, another reason they would sink so quickly. You can also dry heat them in the oven for a bit (not for too long) before frying them. This way they will lose some of their moisture and fry better in less oil.

I love to cook down the mushrooms more and at the 'add oil stage' I use butter and garlic. It's great on steaks or a slice of toast

Hey Adam, when I tried this for the first time, I just removed some of the water at the last stage before adding oil to speed up the evaporation. It's not really hat hard to do with a spoon

I'm not a huge fan of mushrooms, but my mom is. She'll often cook some mushrooms to put on pizza that she makes. Rather than doing it in a pan on the stove, she actually puts them on parchment on a baking sheet and bakes them. I wonder if maybe this works because it dries them out a bit more, which might work better with pizza rather than the more oily ones you'd get from a sautee.

When I was a kid, about 40 years ago, we used to go on vacation in a forest cabin, from where we would often go mushroom hunting in the woods with my mom and my grandma. Grandma would always boil mushrooms, then remove water using colander and only then fry them on a pan in oil. Back then forest mushrooms where basically the only source of mushrooms, the farmed mushrooms became a thing only in the 1990-s in our place.

I tend to remove the stalks and then cook them bare in a pan on their backs and flip them when the begin to sweat. and cook until tender. i dont bother slicing them. very flavorful

So...here's what I learned from Chef John in his mushroom burger patty video (honestly, the best non-meat burger I've ever had, and I've had 'em all!): - Start with a dry pan - Low heat - Dump mushrooms in - Add some pinches of salt - Then it's slow and low until you get to where you want to go. In the case of the burger patty, it's a good long while. BUT, I also watched Ramsay make an "improved" full English breakfast... and he did the mushrooms the same way except he only sliced them in half. At a certain point, the water is almost all gone and then he drops butter, rosemary and garlic in the pan at which point (he says) the mushroom will suck up the new liquid. I don't know about that. I could just be coated with the sauce but it's to the same end I suppose.

Am I a heathen for using no water or oil? I just add a pinch of salt and cook till they've spat out all their water and it's evaporated.

Thanks! That was very informative.

+2 points for proper use of the scientific method in supporting your theory about how much the hyphae collapse with the two cooking methods!

I didn't know cooking mushrooms in oil was even possible, my mom taught me some cooking growing up and when she sauteed mushrooms it was always with water- I just assumed it made the mushrooms too oily or something the other way but never asked. Now it makes sense why ours at home always tasted better 😃

I’m with you on this Adam. Personally nothing beats hot oil and the right amount of time, when it comes to cooking mushrooms. The water “”hack”” makes them feel rubbery and dense. It seems more like something that you’d learn on TikTok as opposed to a good chef. Everyone has a different perspective and palate though, so if it works for you, then by all means do it!

I do a variation on this, I don't add any water or oil, I just pile them up and microwave them in a huge batch.Then I freeze them and use them as needed. I have noticed that if you cut the mushrooms too thick, then they go chewy. I think the problem is that the outside dries out first. If you cut them thinner, then the moisture can escape from the center and they don't dry out so unevenly and they don't go chewy.

I usually just keep the heat high enough so any water gets evaporated instantly so you're never really cooking the mushrooms. It helps if you cut your mushrooms into quarters instead of slices and toss them as soon as they hit the pan so all sides get some oil on them. Stop tossing or stirring immediately and don't add salt nor pepper. You will nevertheless reach a point where there's no oil left in the pan, there's probably some steaming going on but the contact points are still being seared and getting color. I usually resist the urge to add more oil until the mushrooms release some of the oil again, but I do lower the heat once the moisture is gone.

I have researched and found out that shrooms are very helpful, it has really helps to reduce anxiety and depression, I would love to try magic mushrooms but can't easily get some, Is there any realiable source I can purchase one