Clean and dry the mushrooms well. Don't soak these ones in water because they are already like a sponge. Just get them damp with the spray hose on the sink. Cut them off the stem into desired sized pieces.

Heat a medium-large pan over high heat with a small amount of oil.

Drop in the mushrooms but don't overcrowd the pan (you'll have to do it in batches if you have as many as I did!)

Don't move them around, let them stick to the pan and brown.

Add salt and pepper, this will release more of the moisture.

Add butter to caramelize the brown bits on the pan, along with the thyme and garlic. Keep the heat high so the water keeps evaporating.

Let the mushrooms rest on a rack or on some paper towel to soak up the extra moisture. Add some chopped herbs and season to taste with more salt and pepper.