Getting a good crust on mushrooms instead of releasing lots of water

I want deeply browned mushrooms, but mine dump water into the skillet and simmer sadly until dinner is almost ready. I usually crowd them because it seems wasteful to cook in batches. I'm trying a wider stainless pan, higher heat and enough time to let the moisture evaporate before stirring. Is the secret mostly space and patience, or does salting later make a meaningful difference?