There seems to be a few different receipes for Garlic muhrooms;please state your version:)

a knob of butter and a drizzle of oil,
2 tbsp japanese soy [it must be japanese soy, for some reason it makes the mushrooms more mushroomy]
black pepper
a clove or two of crushed garlic
half a cup of water
and of course the mushrooms - the above is enough for a pack of the chestnut mushrooms

For me I just use mushrooms, butter, crushed garlic, black pepper and chopped fresh parsley.

I get the pan hot, add the butter and garlic, once the butter is melted add the mushrooms, keep moving them around the pan. Add fresh coarse ground black pepper and when done just before serving some fresh chopped parsley.

The idea is to get the pan hot so the mushrooms cook quickly and retain their moisture rather than the pan not being hot and getting mushy garlic mushrooms with all the liquid coming out of them.

Melt some butter in a pan then put the crushed garlic in. Put some chopped up pancetta in to brown then throw the mushrooms in. When all soft etc divide the mushrooms into individual ramkin dishes then top with a slice of mozerella. Chuck it in the oven for around ten minutes. Delish..........

You could add some chilli or chilli sauce to this too.

For me I just use mushrooms, butter, crushed garlic, black pepper and chopped fresh parsley.

I get the pan hot, add the butter and garlic, once the butter is melted add the mushrooms, keep moving them around the pan. Add fresh coarse ground black pepper and when done just before serving some fresh chopped parsley.

The idea is to get the pan hot so the mushrooms cook quickly and retain their moisture rather than the pan not being hot and getting mushy garlic mushrooms with all the liquid coming out of them.

As above. MUM???

Melt some butter in a pan then put the crushed garlic in. Put some chopped up pancetta in to brown then throw the mushrooms in. When all soft etc divide the mushrooms into individual ramkin dishes then top with a slice of mozerella. Chuck it in the oven for around ten minutes. Delish..........

You could add some chilli or chilli sauce to this too.

Oooh, i think i will be making that soon, sounds lovely! I bet it would also be great if you substitued Taleggio for the mozzerella.....

Use the large field mushrooms and cut out the storks and chop them.

Crush garlic and add to butter, also add some chopped parsley and the chopped storks. Give it a good whip round with a fork till it starts to feel light. Add a small egg yolk (or just a bit of an egg yolk if not using alot of butter i think one yolk per 4 mushrooms)
Fill the mushroom with the butter mixture.
warm up the dish you made the butter mixture in and then with a pastry brush brush the mushrooms with the butter.
Line a baking tray with foil and brush that with butter too.
Place the mushrooms on top and cover with foil.
Bake in a moderate oven for 1/2 hour.

The egg yolk will hold the mixture together so when they come out they will still be full of yummy butter filling!!!!!

Not exactly garlic mushies I know, but I like to drop a dollop of Marmite in my mushrooms, especially if all I have are those tasteless white buttons.