Heat a large skillet on high heat. Add the quartered mushrooms in a single layer taking care not to crowd the pan (this may need to be done in a few batches depending on the size of the pan. Lower the heat to medium high.
Sprinkle the mushrooms with salt.
Once the mushrooms start to cook, they will start releasing their moisture. Stir a few times, keeping an eye on the heat so that the mushrooms are hot enough to release moisture, but not burn. This step will take 8 to 10 minutes.
Once the moisture released from the mushrooms has burned off, add the butter to the pan. Sauté until the mushrooms have reabsorbed the butter and have turned a golden brown.
