Heat a very large skillet over medium-high heat. Add the oil, allow to coat the bottom of the pan, then add the mushrooms and the garlic, season with salt and pepper, and sauté for 8 to 10 minutes until the liquid has evaporated and the mushrooms have turned nicely browned.
Taste and adjust seasonings, spoon into a serving bowl, or use as desired. Serve hot or warm.
Notes
One pound of mushrooms may look like a lot, but they shrink down considerably when they are cooked.
4 cups raw/uncooked mushrooms – 1 cup cooked mushrooms
3 cups raw/uncooked mushrooms – about ¾ cup cooked mushrooms
2 cups raw/uncooked mushrooms – ½ cup cooked mushrooms
1 cup raw/uncooked mushrooms – ¼ cup cooked mushrooms
The mushrooms will not get nicely browned and caramelized until the water that is released is evaporated. So, while they might be cooked, if there is water left in the pan, they won't brown up, so keep going until all of the water is gone and the mushrooms are tender and golden.You should definitely think about doubling this recipe if you want more mushrooms in your meal. However, it is best to cook the mushrooms in two batches, which will allow them to caramelize nicely. If you have a large enough pan, you can do it in one batch.