½ to 1tablespoonminced garlic, to taste(2-4 medium-sized cloves)
1tablespoonchopped fresh parsley
Instructions
In a large sauté pan (large enough so that mushrooms will fit in a single layer), heat olive oil over medium-high heat. When pan is hot, add mushrooms and season with salt and pepper. Quickly toss to coat mushrooms with the oil and then spread them into a single layer.
Cook for four minutes on medium-high heat without stirring. Stir once, trying to flip to brown both sides; cook for 2 more minutes without stirring.
Reduce heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until mushrooms are fully cooked, butter is melted, and garlic is fragrant.
Remove from heat, stir in parsley and serve immediately.
Video
Notes
If desired, reduce butter to 1-2 tablespoons.
Leftover mushrooms can be refrigerated for up to 4 days or frozen for up to 6 months. Reheat gently in a skillet or the microwave.