In a large skillet, heat the oil over medium heat. Add the mushrooms and sauté, stirring often until the mushrooms are lightly browned, about 6 minutes. Add the garlic and saute for another 2 minutes until the garlic is lightly golden and the mushrooms are tender.
Meanwhile, in a small bowl, soy sauce, honey, and sesame oil. Drizzle the mixture over the mushrooms and continue to toss in the pan until the sauce glazes the mushrooms.
Turn into a serve bowl, and top with the scallions and the sesame seeds and serve hot.
Notes
Oyster mushrooms would be great here, though you should trim a few minutes from the sauteing time.
Creminis would work as well. But if your mushrooms are small, you might not need to cut them in half. It won’t affect cooking time much, but just think about how big or small you want your pieces on the plate.
To Toast Sesame Seeds: To toast sesame seeds, place them in a dry skillet over medium heat and stir and toss for a few minutes, until they start to smell fragrant and turn light brown. Watch carefully so that they don't burn.