Conference turris::cooks

    You could go "gourmet" and get real garlic....;-)
    
    Or, if that is too much of a pain in the neck for you, try either
    garlic juice or crushed garlic that comes in a jar.  The juice comes
    in a small squeeze bottle, and should be in the spice section of
    the store.  The crushed garlic comes in a jar around the size of
    a baby-food jar, and usually is kept near the produce, the salad
    dressing, or sometimes in the cooler where they keep things like
    certain types of pickles, herring, etc.
    
    --Louise

Just out of curiosity, why is oil a no no, but butter is ok?

My favorite recipe involves using butter or oil, or a mix.  Add whole peeled
garlic cloves, and cook on low until the cloves soften enough to mash.  Add
copious quantities of mushrooms (I usually fill the pan), and continue to cook
on low, covered, stirring occasionally, until the mushrooms are soft and
swimming in their own juice. Uncover, and crank the heat to high to boil off
the juice (this also firms up the mushrooms just right).  When the juices are
almost gone, turn the heat back to low. 

						     
							- JP

ps more garlic flavor can be obtained by using more fresh garlic

The previous recipe causes the mushrooms to shrink a lot, and concentrate 
their flavors.  Last time I made them, I started with two skillets FULL of raw 
mushrooms, and ended with enough to cover the bottom of one skillet.  So, 
OVERDO the quantity of raw mushrooms!

						     
							- JP

    When I use garlic powder, I put it in the pan with the butter and
    swish it around. When it's all melted and blended, then I add the
    mushrooms. I don't get a gritty coating. (sounds disgusting!)
    
    Another good idea is to add onions to the butter and garlic before
    adding the mushrooms. Then, toss it all with rice! Yummm!
    
    beth

    RE: crushed or minced garlic - are you sure it's packed in oil?
    There are a couple different brands that are packed in water, and
    sometimes I will drain off the water into a recipe if I want the
    taste of garlic without sauteeing it.  I doubt this would work for
    mushrooms, it's just an alternative idea/reason for buying jars.
    
    I've also seen tubes of garlic paste and anchovy paste, although
    I've never used them, I assume you squeeze out the amount you need.
    
    Terry

    Yes, tubes work fine.  It's a great way to use tomato paste, too.
    
    Here's a thought for you:  Melt your butter with several cloves
    of garlic sliced into it.  Keep warm over low heat until the garlic
    flavor fully permeates the butter.  Then saute your mushrooms.
    
    You will get a much stronger, truer flavor from fresh garlic cloves
    than you will ever get from garlic powder.  If you really want to
    use garlic powder, follow the advice of the woman who allows it
    to melt in the butter before adding the mushrooms.  (Garlic powder
    is *usually* high in sodium, too, so used unsalted butter.)

    To add some real zest to your sauteed mushrooms, add a couple of
    tbls. or more (to taste) of sour cream just before you finish cooking.
    Yummy!
    

For a little extra zing for a dieter (8^}), try adding a tablespoon or
2 of fresh-squeezed (very important) lemon or lime juice when cooking down
the juices and finishing the shrooms....I also add a dust of white pepper.

You can add some thin wedges of sweet vidalia onion....or some slivers
of green pepper, or......

    Sprinkle on a little rosemary!!

    Before the mushrooms are done cooking add a little Marsala wine
    to the pan!  YUM
    

    Use fresh basil too!!!!!!!!!!!!!!!!!!

    Freshly grated parmesan cheese also adds a good flavor!!! Add this
    while the mushrooms are still raw.