Sage advice for making sautéed mushrooms

America's Test Kitchen — New-School Sautéed Mushrooms   [YouTube] [archive.is]

• Start with a cold non-stick pan. Crowd the mushrooms in there, they will cook down by ~50%.
• Add a ¼ cup of water (4 tbsp), turn the heat to high, and cook for 4 - 8 minutes. The mushrooms will wilt, and then the pan will become mostly dry.
• Add ½ teaspoon of oil, reduce the heat to medium-high, and cook for 4 - 8 minutes until browned.
• Add 1 tablespoon unsalted butter, and reduce the heat to medium. Add one of several different flavor combinations:
  • shallot, red wine, and fresh rosemary [archive.is]
  • shallot, mustard, and fresh parsley
  • soy sauce, scallions, and ginger [archive.is]
  • shallot and fresh thyme
  • sesame, ginger, and scallions
  • other possible ingredients — garlic, balsamic vinegar
• Add ⅓ cup chicken broth (⅓ cup water + ⅓ tsp Better Than Bouillon), and simmer for 2 - 3 minutes, until the liquid has reduced by half. It should have become a nice glaze.
• Add salt and pepper to taste.