Butter-garlic mushrooms
July 22, 2005
Filed under Appetizers, Asia & beyond
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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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