Instructions: Trim and slice mushrooms; there should be 10 to 12 cups. Using 2 large skillets or cooking in batches, heat 2 tablespoons oil in each skillet over medium-high heat. Divide garlic between skillets and cook, stirring, until it is golden. Add mushrooms, cover and cook about 3 minutes, until mushrooms give up their liquid. Uncover, cook and stir until liquid has evaporated and mushrooms turn golden, about 8 minutes. Sprinkle with salt and pepper. Refrigerate and use within a week.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.