How to Make Garlic Mushrooms
To make fried garlic mushrooms, rinse and finely slice 12 ounces of mushrooms and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a pan and sauté the mushrooms for 2 minutes, stirring frequently. Add a lid and let the mushrooms cook for another 5-7 minutes, and then add salt and pepper to taste. To roast garlic mushrooms, preheat your oven to 400°F and sauté 4 chopped cloves of garlic in 1/4 cup of butter for 2-3 minutes. Place mushrooms cap-side down in a roasting dish and pour the garlic butter over the top. Bake for 25-30 minutes.
Rinse the mushrooms, then cut them into thin slices. Rinse the mushrooms first using cold water, focusing on the undersides. If necessary, trim down the stems. Once the mushrooms are all clean, cut them into thin slices using a sharp knife. Peel and chop the garlic. If you have a garlic press, you can use that instead. Heat the olive oil in a large skillet over medium heat. Get the oil hot, but not so hot that it starts to smoke. Add the mushrooms and the garlic into the skillet. Use a spatula to spread them as evenly as possible across the bottom of the pan. Sauté the mushrooms for 2 to 3 minutes. Stir them often with a spatula so that they get evenly coated with the olive oil and garlic. Sprinkle them with some salt. You won't need a lot of salt at this point; you will be seasoning them further with more salt and pepper just before you are ready to serve them. Cover the skillet with a lid, and cook the mushrooms for 5 to 7 minutes. Stir them occasionally. The lid will trap the moisture, and keep the mushrooms from burning. Take the lid off, and sauté them for another 5 minutes. This will help evaporate any excess liquid, and keep the mushrooms from becoming too soggy. Remember to stir the mushrooms from time to time with a spatula, so that they don't burn. Season the mushrooms with some salt and pepper, and garnish, if desired. If you'd like some extra flavor, chop up some chives or green onions, and sprinkle them over the mushrooms. Serve immediately. You can eat the mushrooms on their own, or add them as a side dish to steak, chicken, or any other thing you like. Preheat your oven to 400°F (205°C). Make sure that the rack is positioned in the middle. Rinse the mushrooms using cold water. Be sure to scrub the tops well to get rid of any excess dirt. Don't worry too much about the stems; you will be cutting them off shortly. Cut the stems off, and peel the caps, if desired. Try to cut the stems as close to the cap as possible. You can also peel the mushrooms to reveal the feathered underside; this will create a "bowl" for the butter and garlic to sit in. Place the mushrooms cap-side-down in a large baking or casserole dish. Make sure that the stem part is facing upwards. Try to arrange the mushrooms side-by-side. This will help keep them stable and prevent them from tipping over. Peel and mince the garlic. You can do this by chopping the garlic into fine pieces with a sharp knife, or by using a garlic press. Melt the butter garlic and butter. You can do this in a small saucepan over the stove over low to medium heat. You can also place them in a microwave-safe dish, and heat them for 30 seconds. Pour the garlic butter over the top of each mushroom. Be careful not to spill any of the garlic butter onto the baking or casserole dish. Sprinkle the mushrooms with some salt and pepper. How much you use is up to you. If you are making this for a group of people, it might be better to limit the salt and pepper; this way, your guests can season the mushrooms to their personal tastes. Bake the mushrooms for 25 to 30 minutes, until tender. As the mushrooms roast, the garlic butter will seep onto the bottom of the dish. Every so often, you will want to baste the mushrooms with this melted garlic butter. Use a turkey baster to pump the garlic butter from the bottom of the dish, and to squirt it over the mushrooms. Let the mushrooms cool slightly before serving them. You can transfer them to individual plates, or to a new serving platter. They can be served on their own as an appetizer, or alongside a main course, such as chicken or steak. Rinse the mushrooms, then cut them into thin slices. Rinse the mushrooms with cold water, focusing on the undersides. Trim down the stems, if necessary. Once the mushrooms are all clean, cut them into thin slices using a sharp knife. Peel and crush the garlic. After you peel the garlic, press it with the flat side of a knife blade. You can also use a garlic press as well. Heat the olive oil in a large skillet over medium heat, then add the mushrooms and garlic. Spread the mushrooms and garlic evenly across the bottom of the skillet using a spatula. Fry the mushrooms and garlic, but don't let them change color. Stir them occasionally with the spatula, so that the mushrooms heat more evenly. Pour in the wine, and simmer for 5 minutes. As the mushrooms simmer, they will soak up the wine. Crumble the chicken stock and add it in. Do not dilute the chicken stock in anything before adding it in. Simply remove the wrapper, crumble the cube up, and toss it in. Give the mixture a stir to help dissolve the chicken stock. Add in the heavy cream, and let the mixture come to a boil. Stir the heavy cream into the mushroom mixture. There should be no streaks or swirls. Once the color is consistent, wait for the mixture to start boiling. Reduce the heat to low, and simmer for 5 to 10 minutes, or until the mixture thickens. If the mixture doesn't thicken, you can add in some flour or more chicken stock. Transfer the mushrooms to a serving dish, and serve immediately. You can serve them on their own as an appetizer, or you can serve them alongside main dishes, such as chicken or steak. Finished.  
Rinse the mushrooms, then cut them into thin slices. Peel and chop the garlic. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and the garlic into the skillet. Sauté the mushrooms for 2 to 3 minutes. Sprinkle them with some salt. Cover the skillet with a lid, and cook the mushrooms for 5 to 7 minutes. Take the lid off, and sauté them for another 5 minutes. Season the mushrooms with some salt and pepper, and garnish, if desired. Serve immediately. Preheat your oven to 400°F (205°C). Rinse the mushrooms using cold water. Cut the stems off, and peel the caps, if desired. Place the mushrooms cap-side-down in a large baking or casserole dish. Peel and mince the garlic. Melt the butter garlic and butter. Pour the garlic butter over the top of each mushroom. Sprinkle the mushrooms with some salt and pepper. Bake the mushrooms for 25 to 30 minutes, until tender. Let the mushrooms cool slightly before serving them. Rinse the mushrooms, then cut them into thin slices. Peel and crush the garlic. Heat the olive oil in a large skillet over medium heat, then add the mushrooms and garlic. Fry the mushrooms and garlic, but don't let them change color. Pour in the wine, and simmer for 5 minutes. Crumble the chicken stock and add it in. Add in the heavy cream, and let the mixture come to a boil. Reduce the heat to low, and simmer for 5 to 10 minutes, or until the mixture thickens. Transfer the mushrooms to a serving dish, and serve immediately. Finished. 