HERE?S an easy appetizer or first course you can serve your guests: mushrooms cooked with lots of garlic, butter and olive oil. It?s great for vegetarians, too.

Mushrooms à la Pobre

2 cans ( around 495 g each) whole button mushrooms

1 large head garlic, peeled and diced

2 tbsp liquid seasoning

2 tbsp butter

2 tbsp extra virgin olive oil

Drain mushrooms and transfer to a large bowl. Mix with garlic and season with liquid seasoning. Let stand 30 minutes or up to a few hours in refrigerator.

Heat a large skillet to medium-low and add butter. When butter is almost melted, add olive oil and heat for a few seconds. Add mushrooms as well as the garlic and liquid seasoning in which mushrooms were marinated.

Cook-stir for 1 to 2 minutes. Transfer to a serving dish.

Tips:

To serve as cocktail, spear mushrooms into cocktail toothpicks.

Use only low heat so as not to burn the garlic.

For best results, use good quality butter and olive oil.

To make this spicy, add one or two siling labuyo while sautéing the mushrooms.