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I have an idea for a sausage which I want to add diced mushrooms to, the question is do I add them raw or cook them first?

Any advice would be welcome.

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I cook out some of the water so they don't waterlog the sausages.

When I use mushrooms in fresh bread, I start with dehydrated mushrooms and only partially rehydrate them. Gives you an option without cooking them.

I like to cook mushrooms in a hot saute pan without any fat. You need to pay enough attention that they don't burn, keep them moving regularly. As soon as some of the edges begin to brown I add a bit of salt to help release more moisture. You can keep cooking them until all of the water has evaporated and you get the color you are looking for on the mushrooms.
When I use them for other dishes I often add a bit of butter at the end and it sucks it right up. S&P and some fresh herbs and it is done.
I harvested these back in Sept.
<a href="http://s1122.photobucket.com/albums/l536/Papanaq/?action=view&amp;current=IMG_1469.jpg" target="_blank"><img src="http://i1122.photobucket.com/albums/l536/Papanaq/IMG_1469.jpg" border="0" alt="shitake harvest 3#"></a>

This is what they look like after using the above technique. No extra liquid in the pan.
<a href="http://s1122.photobucket.com/albums/l536/Papanaq/?action=view&amp;current=IMG_1470.jpg" target="_blank"><img src="http://i1122.photobucket.com/albums/l536/Papanaq/IMG_1470.jpg" border="0" alt="Seared Shitake"></a>

Thanks for the replies.