Clean the mushrooms, then cut in half or quarters depending on the size. In a hot saute pan, melt 1/4 of the butter. Add enough mushrooms to cover the bottom of the pan (One Layer). Saute on high heat so that the mushrooms carmalize. Turn the mushrooms one time to carmalize the other side. Add the garlic and 1/4 of the salt and pepper, then saute for 30 more seconds. Repeat the process until all the mushrooms have been cooked. Place the mushrooms on a sheet pan to cool. Sprinkle the herbs over the mushrooms. Cover, label and date.
When cleaning mushrooms, there's a wide assortment of the fungi so there are different methods. For button mushrooms just spray them down and rub the dirt off of them. Brown beech mushrooms, all you need to do is to cut the root off and then you're pretty much good to cook. For black trumpet mushrooms, you must soak them a few times to get all of the dirt off and out of them. Mushrooms grow in dirt, on trees and on logs. Cleaning them is very important. Use a nice medley of your favorite mushrooms as stated as a side or part of the meal. The shelf life of this dish is two days.
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