Properly Sauteed Mushrooms

After enjoying some sauteed mushrooms at Le Cafe Anglais several months ago, I emailed the chef, Rowley Leigh, to get the scoop on how he does this preparation (you can check out the FT for his weekly column/recipes). He gladly provided, pasted word for word here.

favorite mushrooms

EVOO--or milder one if preferred

chopped garlic

parsley

S&P

1. heat a frying pan very hot with a film of oil, add mushrooms
2. keep on a high flame until they start to yield some water
3. drain in a colander
4. heat pan again, add more oil, chopped garlic, then mushrooms, parsley & seasoning & that's it