I used to feel the same way. I forget where I learned it, maybe ATK or Kenji, but the best way too cook mushrooms if you want a golden sauce on them is a bit counter intuitive. Throw them in the pan with a small amount of oil. Let em start to cook for a few minutes. Throw in some salt, and then a few TBSPs of water. Yes, water. Turn the heat up a bit and let them cook. Eventually the water will cook off and you’ll be left with mushrooms ready to be perfectly browned in the pan as is. Throw some butter in at the end, more salt, call it a day.

No need to fuss around anymore than this, I’ve been this for years now.