Stop putting oil in the pan first. Mushrooms hate it.

Garlic butter mushrooms are the side dish that quietly steals the show, deeply golden, nutty, and finished with a splash of balsamic vinegar.
The trick is the dry frying pan. No oil, no butter at the start. Mushrooms are about 90% water, so you let them release it and cook it off first. Only then does the oil go in, and that's when the real browning starts.
Most people add fat straight away and end up with grey, soggy mushrooms. The oil just soaks in before the water comes out. Do it the other way round and they turn golden every time.
Garlic goes in at the end with the butter, gently, so it stays sweet and never bitter. A touch of balsamic adds a little tang that lifts everything. Fresh parsley to finish.
Use a big frying pan and give them room. Crowding is the enemy of colour.
Serve them with steak, roast chicken, on toast, or straight from the pan with a fork. Nobody's judging.

00:00 Intro
00:27 Garlic Mushroom Recipe
03:49 Kenji's treat and morning walk at the beach