- 8 oz. fresh mushrooms, sliced
- 6 cloves garlic, minced
- 4 T. butter
Dump the above into a skillet. As the butter melts and the mushrooms begin to let loose of their moisture you will note a lot of liquid in the skillet. Continue to saute without covering skillet, and toss mushrooms gently so that they will brown evenly. Allow mushrooms to sautee until moisture has disappeared and mushrooms have browned to a lovely rich color. Drain from any butter that may remain in skillet. Serve with steak.
If you have never sauteed mushrooms you will be amazed how a skillet full of mushrooms turns into a handful of sauteed mushrooms. Plan ahead. If you are serving more than two people I suggest increasing the above ingredients accordingly, but sauteeing only 8 oz. mushrooms at a time. Enjoy!