Crispy mixed mushrooms with butter, soy, and herbs

I have a weakness for crispy mushrooms; I love their concentrated flavor and chewy texture. We tried this recipe: https://cooking.nytimes.com/recipes/1025954-garlicky-mushrooms-and-herbs?smid=ck-recipe-iOS-share

For the mushrooms, we used 8 oz Smallhold Umami Mushroom Pack (royal trumpet / king oyster, shiitake, and blue oyster), 8 oz cremini, and 3.5 oz shiitakes (we went over 2 lbs). We removed the stems and thinly sliced the mushrooms caps (1/8” thick). We generally followed the instructions except we reduced Parmesan to about 1 tsp shredded. We agree with the author that the 2 Tbsp soy sauce enhances the unami flavor.

This dish was delicious, but the end product yielded only about 1.5 cups sauteed mushrooms. If you make this for a dinner party, you may want to double the recipe to 4 lb mushrooms.