This recipe came from Beatriz Cryns.

Melt the butter. Add the mushrooms and sauté for a moment, then add salt. Stir, reduce the heat, and cover. Cook for at least 10 minutes, stirring occasionally, until the mushrooms have produced lots of liquid.

Remove the lid, turn the heat back up, and cook, stirring constantly, until all the liquid disappears. Continue stirring and cooking on a high heat until the mushrooms are browned all over.