@user3002473 sounds like overcrowding? Mushrooms have a lot of water. If you don’t get that to evaporate as soon as it comes out of the mushrooms, they will get soggy. And yet you need to stay below the “burns immediately” threshold.

Note how “empty” the pan seems once she’s done in the video.

In my experience, the browning starts after the mushrooms have released the majority of the excess water. (Unless you are really good with the “tossing them around at very high heat” technique.)

Before that, it’s more cooking/stewing, especially if you did put too many of them into the pan.

Apart from that, we’ll always be happy to take a look at what you made and come up with sage (great combo, btw) or not-so-clever advice.

pre-salting might help

Uh, I don’t think so.