The wet method of cooking mushrooms

Cook mushrooms in a little water in place of oil; optionally add a little oil at the end to brown them.

Conventional method for contrast: mushrooms in hot oil brown for the first couple of minutes, then absorb the oil and the pan goes dry; once they release their water the pan spits and floods, and nothing browns until that water is evaporated.

Heat a thin film of water in a hot pan and add the mushrooms; they do not stick and cook down fast.

Cook until the mushrooms have collapsed and pushed out most of their water, and keep cooking until all the water evaporates.

Add a little oil and brown the surface.

Alternative, the conventional way: start in oil really hot and fast to colour the mushrooms before the water comes out, then cook until shrunk by about half without a second browning phase.