I have never had mushrooms quite like these, but they have quickly become a favorite. The cooking technique allows for them to almost crisp a bit and the steak seasoning adds a savory kick to the flavor. This is not something you can make for a big crow, but it's absolutely worth the timing and cooking precision for a smaller dinner.
2 8-ounce containers of white or brown mushrooms, cleaned and cut in half (if large, cut in to quarters)
2 tablespoons butter
2 garlic cloves, minced
salt and pepper, to season
1/2 teaspoon steak seasoning
Heat 2 large pans over medium high heat. Place the mushrooms in a single layer in each pan, with the cut side down. Do not add any grease to the pan you want them to be dry and do not overlap the mushrooms. Cook for 4 minutes without touching the mushrooms. Stir, and cook for 2 more minutes, undisturbed. Reduce the heat to low. Add the 1 tablespoon of butter to each pan, along with 1/2 of the garlic and 1/2 of the steak seasoning. Cook for 2 more minutes. Remove from heat and season with more steak seasoning and salt and pepper, if desired.
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