Gently brush your mushrooms, to clean any dust or dirt, with a soft or extra soft toothbrush (yes, it will work). If you have a whole bunch of them grouped together you may use it whole, I really like it that way.

If the bunch, at its base, is thicker than about 2 inches wide you may gently slice the base, to get two slightly thinner slices. Otherwise use the individual mushrooms, and follow the instructions.

Preheat a good quality non-stick pan (or you may line a normal pan with parchment paper, cut to fit the pan). Put your mushroom bunch on the heated pan and add a plate or other smaller pan on top of the mushroom to weigh it down. Let it sizzle for about 2-3 minutes.

List the mushroom to see if it is nicely browned, if yes, add the slivered garlic to the pan and put the uncooked side of the mushroom down on those. Sprinkle with the dried herbs. Place the weight on top once again, and let it sizzle for another 2-3 minutes.

After both sides are nicely browned, you may season the mushroom with some salt and freshly ground black peppers.