Reply #7: My mother used to make *wonderful* sauteed mushrooms...

[Wordie]

They were browned beautifully. Mine always seem to turn out a bit insipid in comparison. They don't brown up the way hers did. I've asked her the secret but she claims no special knowledge. I'd love to figure out what to do to get mine to come out as good as hers did. Any ideas? More butter? Less butter? Hotter pan? Thinner slices? Different kind of mushrooms? I've tried different approaches, but I still don't have the answer.

I remember that she used to shop at an Italian deli near our house, so could it have been some special type of mushrooms? They looked just the same, as I recall. I don't wash mine, I only wipe them, as I understand that's part of the problem I was having (too much moisture), and they have gotten better, but they still don't compare to Mom's. So, I'd love some ideas, too. And I'm a purist; I don't need additions such as wine or Worchestershire (although I wonder now, as I write this, if that was the trick...Worchestershire).