Mushrooms are funny little things. The myth that mushrooms will soak up all the water has been busted by other chefs and food scientists.
Boiling mushrooms before sautéing works because mushrooms are neither plant nor animal.
This comes down to the mushroom itself -- its internal structure is such that you literally cannot overcook a mushroom.
This is because of what makes up a mushroom's cell walls, which is a polymer called chitin. Coincidentally, it's the same polymer that a crustacean or insect exoskeleton is made of, so you have a general idea of what it's capable of.
Chitin is heat stable, meaning it won't break down when exposed to high temperatures, whether that's boiling water or a dry sauté pan.
After the hyphae -- the fibers that contain water and air pockets -- break down, all that's left is the chitin, which is why a mushroom won't turn mushy like an overcooked vegetable or dry like an overcooked steak.
The mushroom retains its meaty texture, and you have delicious, browned, super flavorful mushrooms.
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