Heat 2 tablespoons of the olive oil4 tablespoons in a Dutch oven or large, deep skillet over medium heat. Add the mushrooms1½ pounds, ½ teaspoon of the salt¾ teaspoon, and several grinds of pepper and toss to coat. Cook, stirring only occasionally, for 8 minutes, or until soft and browned. Remove from the pan and set aside. Work in batches if necessary.