If necessary, clean mushrooms before cutting them.You can brush the dirt off with a damp paper towel if the mushrooms are not soiled.If they are soiled rinse them under cold water.Chop the mushrooms into ⅙ to ⅛ inch slices (4 mm).
Warm up the olive oil in a large skillet. You can use non-stick, cast iron, enameled cast iron, or stainless steel.When the oil is hot, add the mushrooms, season with salt and black pepper, and stir.
Saute mushrooms on medium-high heat for about 12 to 15 minutes, stirring every 2 to 3 minutes.The mushrooms will first release their juices.
Keep cooking them until all liquid has gone, the pan is dry, and the mushrooms start to squeak and brown.Browning builds taste, so it's essential you allow them to get some color.
Optional step: when the mushrooms are almost done, lower the heat, add the butter or dairy-free butter and the gratedgarlic.Stir for one to two minutes until the butter melts, and you can smell the garlic fragrance.
Turn the heat off, add finely chopped parsley, give it a final stir and serve.
Arrange sauteed mushrooms on a serving platter and serve them as a side dish.
To have them as an appetizer, add them on top of bruschetta, crostini, or focaccia bread, and drizzle with good quality extra virgin olive oil.