Cook these meaty oyster mushrooms right, and they make for a satisfying sandwich – The Denver Post

I’ve said it before, and I’ll say it again: Cooking is often a matter of managing moisture: keeping it in when you’re cooking meat, driving it out when you’re cooking vegetables.

The latter is true even for members of a prized category of plant-based cooking that are actually in-between plants and animals: fungi such as mushrooms. Their flesh is so spongy, you need to get rid of at least some of that water before they’ll brown, and if you don’t they can become a soggy mess rather than their savory ideal.