Button mushrooms are unknown in the East, but I have found that they, like all good edible fungi, are perfectly amenable to Chinese and other Southeast Asian spices and seasoning.
Heat a wok or large frying-pan and add the oil. Put in the garlic and stir-fry for 30 seconds. Add the mushrooms and stir-fry for 1 minute. Stir in the soy sauce, sugar and rice wine. Turn the heat down and simmer slowly for 5 minutes, stirring from time to time. When the mushrooms are cooked, turn the heat back to high and continue stirring until most of the liquid has evaporated and the dish is ready to be served.
© 1995 Ken Hom. All rights reserved.