16ounceswhite, cremini, or baby bella mushrooms, washed and cut in half(quartered if very large)
¼teaspoonground black pepper
3tablespoonsunsalted butter(see note)
½ to 1tablespoonminced garlic, to taste (2-4 medium-sized cloves)
1tablespoonchopped fresh parsley
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.
Serving size: ½ cup.
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.