Dust off any dirt from mushrooms with a paper towel or vegetable brush. But DO NOT wash the mushrooms in water. Otherwise they will turn out soggy.
Slice mushrooms into thin strips. Mince garlic
In a large skillet, heat butter on medium-high heat.
Add mushrooms and arrange in a single layer in the pan. Sprinkle with salt and pepper. (Do not overcrowd the pan. If you double the recipe, you need a larger pan or to work in batches)
Let mushrooms sit and brown and do not stir for 2-3 minutes.
Stir and again arrange mushrooms in a single layer and let sit again for 2 minutes. Continue this process stirring and then letting mushrooms brown on all sides, achieving a Maillard reaction (browning) that provides intense flavor.
If the mushrooms release liquid, continue to cook until it is evaporated.
Taste and add more salt as needed. In the last 1 minute of cooking add garlic and stir. Serve hot.
