Mushroom Browning: Use a wide skillet and avoid overcrowding the pan. This ensures the moisture evaporates quickly, ensuring the mushrooms sauté and brown beautifully instead of steaming.

Garlic Timing: Add the garlic only in the last 2 minutes of cooking. Garlic burns easily and can turn bitter if cooked too long.

Butter Swap: If using unsalted butter, increase the amount of salt used by a small pinch. You can also use olive oil, but the final sauce will be less rich.

Flavor Depth: For a richer flavor, use a mixture of wild mushrooms like shiitake and cremini.

Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop.