16 ounces white button mushrooms washed, stems trimmed & cut in half
2 large garlic cloves finely minced
1/3 cup chicken stock
2 tablespoons mirin
2 tablespoons fresh torn basil
Melt butter in skillet over medium heat. Cook mushrooms in butter until golden brown; approximately 15 minutes. Lower heat to medium low and add the garlic and cook additional 1 minute. Add chicken stock and mirin and cook until the mushrooms are dark golden brown and most of the liquid is absorbed; approximately 7-10 minutes.
Scatter with torn basil and serve immediately.
Mirin can be found in the Asian section of your grocery store.