¼ cup butter
5 cloves garlic, minced
½ pound baby mushrooms (such as cremini or baby bellas)
¼ cup white wine (chose one that is dry and not too sweet)
* you could eliminate the wine if you chose, however I hope you give it a try...most of the wine evaporates away and you will be left with a flavorful slightly thickened garlicky sauce.
Salt and pepper to taste
Add butter to a small sauce pan, melt over medium heat and stir in the garlic.
Wipe away any dirt and debris from the mushrooms with a damp paper towel and carefully remove the stems.
Place the mushrooms (cap-side-down) into a cast iron skillet. Drizzle each mushroom with the garlic and butter mixture making sure to get most of it inside the caps of the mushrooms.
Season with salt and pepper, to taste.