Prepare - Cut off the tough bottom portion of the mushrooms, then slice them into your desired sized pieces.

Sauté garlic - Warm olive oil in a skillet over medium heat. Once it is hot, add the minced garlic and sauté, stirring until slightly golden, for 30 seconds to 1 minute. Be very careful not to burn the garlic.

Press and cook - Add your mushrooms to the pan and then place a bacon press, heavy skillet, or heavy pot lid directly onto the mushrooms and cook for 10 minutes on medium-low heat. The mushrooms will release a lot of liquid as they cook. Flip the mushrooms when the liquid has evaporated. You may also cook without pressing the mushrooms and they will still turn out great!

Flip and cook - Remove the mushroom press from the shrooms, and use tongs to carefully flip them. Cook them for 5-10 minutes, uncovered, or until the mushrooms are browned, tender, and juicy.

Serve - Season the mushrooms with black pepper, and more salt to taste. Serve them hot with minced fresh parsley and a squeeze of lemon.