When pan frying sliced regular white mushrooms, I prefer to cook them on high-heat with a generous amount of EVO until they shrivel up quite a bit and become golden brown in color. This is opposed as opposed to cooking them with less heat for a shorter duration to the point where they do not change in size and only darken slightly, or not at all.
I find that mushrooms cooked to this lesser degree have a distinctive taste and smell (that some dislike very much), yet when raw or cooked to the degree in which I first described, they do not contain this smell or taste.
My question: What is the reason for this? Perhaps there is some sort of chemical responsible for the change in taste (similar to the idea of raw garlic versus well cooked or roasted garlic).