Olive oil was heated on medium high before adding whole button mushrooms. The mushrooms are left to brown before touching them. Moving them prematurely will cause the water inside of them to release and steam the mushrooms instead of sauté.
Once the single side is browned the mushrooms may be flipped to continue cooking. About halfway through I added fresh onion and cracked black pepper.
The button mushrooms were sautéed for about 10 minutes before being paired with a salmon lunch.