Many cooks like to sauté mushrooms, usually in a bit of butter or oil, until they are a bit brown. This improves the flavor and texture. And most people add the salt (if they are using it) right at the start of cooking. Turns out that this is not a good idea! Adding salt at the end of gives better results.
Here’s why. Adding salt at the start can draw liquid out of the ‘shrooms, and this liquid will inhibit browning. So, add that NaCl right at the end of cooking. You’ll thank me!