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Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt.
Heat 2 tbsp olive oil in a 12-inch skillet over high heat until shimmering. Add the cremini and shiitake mushrooms in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown. Stir and continue cooking for another 2–3 minutes until the mushrooms are browned all over and any released liquid has evaporated. Transfer to a plate and set aside.
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