as many Portobellos as you can afford
2-3 cloves of garlic, sliced thin
1-2 slices of fresh ginger diced finely
dash of soy sauce
dash of balsamic vinegar
dash of dry sherry
dash of chinese hot oil
dash of dark sesame oil
a few teaspoons of peanut oil
1 stick of butter
Stem the mushrooms and slice them into 3/4 inch +/- slices. Melt 1/3 stick of butter with some of the oil in a LARGE frying pan, when the butter is melted, add a single layer of the shrooms, cut side down in the pan until brown on one side then flip over and brown other side, remove shrooms and pan juices to a dish and keep repeating until all the shrooms are browned. return all the shrooms, etc to the pan, add the garlic and ginger and let it all sizzle for a moment, add the dashes of the various seasonings, a dab more butter if you like, and let the flavors blend while you stir and reduce the liquid. This makes a Great dinner served over noodles or rice and with a big salad as a side. Dry wine and fruit for dessert complete the picture, oh, and how about candlelight.