There's times that I want to use mushrooms in something, and I'm nervous about them exuding too much liquid, so I avoid using it, unless I do something to them before I cook. I find that roasting in the oven just does the trick without making me stand there over the stove, and baby them. If I put whole mushrooms on the stove, I need a fair bit of fat to get them going, and once I do get them going, they leech out way more water than can be evaporated at any reasonable amount of time.

In the oven, however, I find that when spread out well on a baking sheet, the water evaporates faster than it can form (and puddle around the mushrooms). I don't have to do anything at all to them; just clean them in cold water (no, it won't waterlog them) and then throw them onto a baking sheet, and bake in the oven for about 20 minutes, at 350F. Once they're cooked, there'll be a pool of mushroomy liquid in the bottom, and the mushrooms will be sufficiently dried out and cooked to use in pretty much anything I want to use them in. The liquid can be used as a mushroom stock, or to flavour various things into which you want to impart a meaty, earthy flavour.
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