White mushrooms probably are the only vegetable I often like to overcook. It gives bland mushrooms a slightly more exotic texture.
The cooking sequence below releases all of their liquid, replacing it with other flavors. I especially love pairing mushrooms with butter, sherry and tarragon. As everyone that follow my recipes know, I start my days cooking simmering a pot of Peter's Garlic Oil. Although I recommend using it to initially sauté the mushrooms, you can start with fresh garlic and olive oil, discarding the garlic when browned.
I also like my mushrooms halved, quartered or cut in thick slices. Pre-sliced mushrooms are cut thin and are subject to drying.