Heat a tablespoon or two of butter or a combination of olive oil and butter in a skillet over medium heat. Add several cloves of garlic, minced or smashed with the side of a knife (we really like garlic, lots of garlic). Saute for a minute or two and add the mushrooms, which you’ve torn or cut into bite sized pieces. We rinse ours briefly and (sometimes) blot dry with a paper towel before cooking. Cook until the liquid is released and has cooked off a bit and the mushrooms begin to turn golden. Salt to taste and serve immediately. If you like, grate a little cheese over.