Transfer all of the mushrooms into a strainer and rinse gently with cold water until there is no dirt on the mushrooms. Gently dry the mushrooms with a tea town or paper towel. Set aside.

Heat olive oil in a large skillet pan over medium heat. Add the mushrooms to the pan and season them with salt. Saute the mushrooms for 10-15 minutes, stirring minimally to make sure the mushrooms aren’t sticking to the bottom of the pan.

In the first few minutes of the cooking time, mushrooms will release any moisture they have and that moisture will dissolve or get soaked back into the mushroom. Don’t be tempted to pour it out.

When the moisture is gone and the mushrooms are glossy, remove them from the pan. If you would like crispier mushrooms, turn the heat up to high and saute them for 1-2 additional minutes. Remove the mushrooms from the pan immediately.