It’s the simplest thing to cook, really! Saute lots of finely minced garlic in lots of butter until fragrant, add the fresh white button mushrooms, sprinkle lightly with some salt and cook over high heat until lightly browned. Add about 1/4 cup of water, cover and simmer for three minutes. Uncover, turn up the heat and cook for another minute or until the water has evaporated. Finally, garnish with chopped parsley.
Of course, there are some tricks worth mentioning…
First of all, you’ll need fresh mushrooms. Canned mushrooms will not absorb the flavors of the butter and garlic the way fresh ones can.
Second, mushrooms are like sponges–they absorb liquid. Since this dish is basically a sauteed appetizer, you don’t really want it to look soupy. If you have to wash the mushrooms before cooking, pat each one dry with paper towels.
Third, how much water you will need to add depends on the amount of mushrooms you are cooking. I used 1/4 cup of water for 250 grams of mushrooms. By the end of cooking time, the water had completely evaporated.
And, that’s it! Now, you can try making your butter-garlic mushrooms. 
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