Sautéed Mushrooms with Garlic and Parsley

Feel free to substitute shallots for the garlic, or tarragon for the parsley. Get the pan very hot and then add the mushrooms, starting a few at a time, so they don’t release water and boil in their own juices. If they do release water, just keep the pan over high heat and boil the juices until they evaporate. You can serve these mushrooms as a side dish, or over steaks, chops, or seafood, either by themselves or warmed in a sauce.