My son does the shrooms as he requires a hard sear on them (he learned from "dad" but now is the expert, ie I don't have to do them anymore). He uses a screaming hot non-stick pan that is wiped with classic olive oil. He sears each side with just salt and pepper, note that they are spaced around in the pan (IE not overcrowded so any moisture evaporates instantly) once they have a nice hard sear he adds the desired seasoning and a bit of butter to toss them and then right on the plate.....
Edit....its important to add the final seasoning at the end of the sear or it will burn during, the S&P doesn't burn....
Example, almost seared, but they need a bit more to be right.
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The final product from above in my wife's Tom Kha Gai soup....
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Man oh man seared shrooms really add to the soup.....oh the soup also has smoked chicken breast in the soup.....this was a deconstructed soup.....just a way to add more flavor in!!!
Here are the ones he did a little bit ago for some NY's.....He has technique down.