1lbfresh, firm mushrooms (I like to use cremini mushrooms)
¼cupunsalted butter(or extra virgin olive oil)
1tablespoonminced fresh garlic
½teaspoonDiamond Crystal kosher salt
¼teaspoonfreshly ground black pepper
2tablespoonschopped parsley for garnish
Wipe the mushrooms clean with damp paper towels, then slice them into ¼-inch-thick slices.
In a large skillet, heat the butter over medium heat. When foaming subsides, add the sliced mushrooms, minced garlic, kosher salt, black pepper, and dried thyme.
Cook, stirring often, over medium heat, until the mushrooms are tender and the liquids they have released have evaporated, about 7 minutes.
Garnish the mushrooms with chopped parsley. Serve immediately.
The most important tip I can give you is to be generous with the butter or olive oil and to be patient. Mushrooms are best when cooked in lots of fat, over medium heat, slowly and patiently, until very tender. That's when the mushrooms release their flavor.
It's best to wipe the mushrooms clean with damp paper towels. If you feel that they're very dirty and should be rinsed, do so quickly (don't soak them) and dry them well right after washing.